Seeds Free Gluten Free Japanese Gyudon
This Japanese beef bowl is deeply savory, soul-warming comfort food — tender ribbons of ribeye and sweet softened onion simmered in a rich broth of dashi, tamari, mirin, and sake, then ladled over fluffy short-grain rice. The flavor is that perfect balance of umami, sweetness, and depth that makes gyudon one of the most craveable dishes in Japanese home cooking. For anyone navigating a seeds-free lifestyle, the optional sesame seed garnish is easy to skip entirely without losing anything essential — the broth and beef carry all the flavor you need. Tamari steps in for conventional soy sauce here, keeping the whole dish gluten free while delivering that same deep, savory backbone. A jammy soft-boiled egg on top adds richness, and a little pickled red ginger cuts through the fat with a bright, tangy finish. This is the kind of bowl that feels like it took hours but comes together in under thirty minutes with just one skillet and a pot of rice.
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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)
Can be omittedsesame seeds
- 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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