Sesame Free Gluten Free Japanese Gyudon
Japanese beef bowls are one of those deeply satisfying weeknight meals — savory, a little sweet, and built around tender sliced beef and soft onions soaking in a rich, umami-packed broth. This version swaps traditional soy sauce for tamari and uses gluten-free dashi stock, making it accessible without sacrificing any of the depth that makes this dish so craveable. The broth comes together from mirin, sake, and a touch of sugar, creating that signature balance of sweet and savory that clings to every bite of ribeye and onion. One thing worth noting: the sesame seed garnish listed is marked optional, so you can simply leave it off and the bowl is completely free of sesame without any substitutions needed. The jammy soft-boiled egg on top is also optional but genuinely worth the extra six and a half minutes — it melts right into the warm broth in the most luxurious way. Piled over steamed short-grain rice and finished with pickled red ginger, this is comfort food that feels restaurant-worthy but comes together in a single skillet.
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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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