Turkey 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 melt-in-your-mouth thinly sliced ribeye and sweet, silky onions. The umami-rich cooking liquid comes together from dashi stock, tamari, mirin, sake, and a touch of sugar, building that signature sweet-salty depth that makes gyudon so craveable. Tamari steps in for regular soy sauce here, keeping the whole dish gluten free without sacrificing a single drop of flavor. The optional jammy soft-boiled egg is genuinely worth the extra few minutes — that barely-set yolk running into the broth is something special. A scatter of scallion greens, toasted sesame seeds, and tangy pickled red ginger on top pulls the whole bowl together with color and contrast. Since every component is built from scratch using clearly labeled ingredients, there's no guesswork about what's hiding in a pre-made sauce or seasoning packet. It's a weeknight dinner that feels like a restaurant order, and it comes together in one 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)
- 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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