Spice Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — tender, paper-thin slices of ribeye and sweet softened onions nestled over a mound of perfectly steamed short-grain rice, all soaked in a deeply savory broth. The magic of the dish comes from that simple four-ingredient liquid base: dashi stock, tamari, mirin, sake, and just a touch of sugar that pulls everything into a glossy, umami-rich sauce. Because tamari stands in for traditional soy sauce, the whole bowl is naturally gluten free without any compromise on that authentic Japanese flavor. For anyone avoiding spices, this recipe is a genuinely easy win — the warmth and depth here come entirely from the broth and the natural sweetness of the onion, with zero heat or seasoning blends to worry about. The optional jammy soft-boiled egg, with its barely-set golden yolk, takes each bowl from weeknight dinner to something that feels almost restaurant-worthy. Pickled red ginger on the side adds a bright, tangy contrast if you want it, but the bowl is completely satisfying on its own. It's the kind of recipe you'll find yourself coming back to again and again.
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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)
Can be omittedginger
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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