Recipes

Tanindon (Beef and Egg Rice Bowl)

A classic Japanese donburi with thinly sliced beef and eggs simmered in a savory-sweet sauce, served over steamed rice. Quick comfort food ready in 20 minutes!

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

  • ½ onion (142 g), sliced
  • 1 green onion/scallion, thinly sliced
  • 2 large eggs (100 g total), beaten
  • ½ lb (227 g) thinly sliced beef (ribeye or chuck recommended)
  • 2 servings cooked Japanese short-grain rice (about 500 g total)
  • Sauce:
    • ½ cup (120 ml) dashi (Japanese soup stock)
    • 3 Tbsp (45 ml) soy sauce
    • 2 Tbsp (30 ml) sake
    • 2 Tbsp (30 ml) mirin
    • 1 Tbsp (12 g) sugar
  • Garnish:
    • Pickled red ginger (beni shoga)
    • Shichimi togarashi (Japanese seven spice), optional

Notes

  • Freeze beef for 15 minutes before slicing - semi-frozen meat is much easier to cut thinly
  • Use a tight-fitting lid when cooking the eggs for even cooking
  • Skim off scum and fat from the surface for a cleaner sauce
  • Don't overcook the eggs - slightly runny eggs create a creamier texture
  • Substitute pork or chicken for beef if preferred
  • Leftovers keep for up to 3 days in an airtight container in the refrigerator

Instructions

  1. Gather all the ingredients. If slicing your own beef, place it in the freezer for 15 minutes - semi-frozen meat is much easier to slice thinly.

  2. Cut the onion into thin slices. Cut the green onion into thin slices and set aside for garnish.

  3. Crack the eggs into a small bowl and beat lightly.

  4. If needed, cut the sliced beef into smaller, bite-sized pieces so they cook evenly and faster.

  5. In a frying pan (preferably one with a tight-fitting lid), combine the dashi, soy sauce, sake, mirin, and sugar.

  6. Add the sliced onion to the pan and cook over medium heat until softened, about 3-4 minutes.

  7. Add the beef on top of the onions, spreading the slices so they don’t overlap. Cook until the beef is no longer pink, about 2-3 minutes, skimming off any scum or foam that rises to the surface.

  8. Pour the beaten eggs evenly over the beef and onions. Cover with the lid immediately.

  9. Cook until the eggs reach your preferred doneness - slightly runny (about 1-2 minutes) or fully set (about 3 minutes). Keep covered during cooking.

  10. To serve, place hot steamed rice in serving bowls. Slide the beef and egg mixture over the rice along with the sauce.

  11. Garnish with sliced green onion, pickled red ginger, and a sprinkle of shichimi togarashi if desired. Serve immediately.