Pork Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, deeply flavored broth soaked into fluffy short-grain rice, topped with meltingly tender beef and sweet, silky onions. The umami-rich cooking liquid comes together from dashi stock, tamari, mirin, sake, and a touch of sugar, creating that signature sweet-salty depth that makes this dish so craveable. Because the recipe uses tamari in place of conventional soy sauce, it stays completely gluten free without sacrificing any of that bold, authentic flavor. Every ingredient here is naturally free of pork, so there's no need to scrutinize labels or swap anything out — the dish just works as written. Optional jammy soft-boiled eggs, toasted sesame seeds, and pickled red ginger take each bowl from weeknight dinner to something that genuinely feels special. The beef cooks quickly right in the broth alongside the onions, which means minimal cleanup and maximum payoff. Whether you're new to Japanese home cooking or just looking for a reliable bowl recipe you can come back to again and again, this one earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the rice
- 2 cups japanese short-grain white rice
- 2 ½ cups water
For the beef
- 1 ¼ lb beef ribeye or beef chuck, very thinly sliced (about ⅛ inch)
- 1 large yellow onion, halved and thinly sliced into half-moons
For the broth
- 1 cup dashi stock (gluten free)
- ¼ cup tamari
- ¼ cup mirin
- 2 tbsp sake
- 1 tbsp sugar
For serving
- 4 large eggs (optional)
- 2 scallions, thinly sliced (green parts only) (optional)
- 1 tsp toasted sesame seeds (optional)
- pickled red ginger (beni shoga), for serving (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water, swirling and draining 3–4 times until the water runs mostly clear. Add 2 1/2 cups fresh water, cover, and bring to a boil over medium-high heat. Reduce heat to the lowest setting and cook, covered, for 12 minutes. Remove from heat and let steam, still covered, for 10 minutes.
- 2
While the rice cooks, combine the dashi stock, tamari, mirin, sake, and sugar in a large skillet or wide saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
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