Turmeric Free Gluten Free Japanese Gyudon
This Japanese beef bowl is pure comfort food — savory, deeply flavored, and surprisingly simple to pull together on a weeknight. Thinly sliced ribeye or chuck simmers gently with sweet onion in a broth built from dashi, tamari, mirin, sake, and a touch of sugar, creating that signature balance of umami and subtle sweetness that makes this dish so craveable. Using tamari in place of conventional soy sauce is the key move here, keeping every component gluten free without sacrificing any of the rich, salty depth you'd expect. The broth soaks right into the fluffy short-grain rice underneath, turning each bowl into something that feels far more indulgent than the ingredient list suggests. A jammy soft-boiled egg, a scatter of scallion greens, toasted sesame seeds, and a little pickled red ginger on top take it from weeknight dinner to something you'd genuinely be proud to serve. Nothing in this recipe relies on spice blends or pre-made sauces that might sneak in unwanted ingredients — just clean, straightforward pantry staples doing exactly what they're supposed to do.
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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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