Tree Nut Free Gluten Free Japanese Gyudon

Total time40 min

Prep time15 min

Cook time25 min

Tree Nut 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 silky thin-sliced beef and sweet, tender onions. The magic comes from a simple combination of dashi stock, tamari, mirin, sake, and sugar that simmers together into something that tastes like it took all day. Tamari steps in for traditional soy sauce here, keeping the dish gluten free without sacrificing any of that rich, umami depth. There are no nuts anywhere in this recipe, so if you're navigating tree nut allergies, you can cook and serve this one with complete confidence. The optional jammy soft-boiled egg on top is genuinely worth the extra few minutes — that barely-set yolk melts right into the broth in the most satisfying way. Finish it with pickled red ginger and a scatter of sesame seeds, and you've got a bowl that looks and tastes like something from a Tokyo lunch counter. It's weeknight-friendly, crowd-pleasing, and endlessly craveable.

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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)
Muso From Japan Umami Broth Dashi Powder New York Mutual Kayanoya Dashi, Original Maika'i Umami Bonito, Shiitake & Kombu Dashi Powder Maika'i Umami Shiitake & Kombu Dashi Powder Kinjirushi Umami Veggie Dashi
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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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