Seed Oil Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort — savory, deeply umami-rich broth soaked into fluffy short-grain rice, topped with meltingly tender beef and sweet caramelized onion. The magic is in the broth: dashi, tamari, mirin, sake, and a touch of sugar come together into something that tastes like it simmered all day, even though it comes together in under 30 minutes. Avoiding industrial seed oils is genuinely tricky with Japanese-inspired dishes, since many restaurant versions and jarred sauces sneak in canola or soybean oil — but this recipe skips all of that entirely, relying on the natural fat from the ribeye and the depth of the broth instead. Tamari stands in for conventional soy sauce and keeps things gluten free without sacrificing any of that salty, savory punch. The optional jammy soft-boiled egg on top takes the whole bowl to another level, adding richness that plays beautifully against the bright pickled ginger. It's the kind of weeknight dinner that feels like a treat, and every ingredient earns its place.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!