Easy Tanindon (Beef & Egg Rice Bowl)

Por Just One Cookbook · 20 min

Ingredientes

Modo de preparo

1. Freeze the thinly sliced beef for about 10 minutes so it is easier to cut.
2. Thinly slice the onion half and cut the green onion into thin slices.
3. Beat the 2 eggs in a small bowl.
4. Cut the beef into pieces about 3 inches (7.6 cm) wide.
5. In a large frying pan with the heat off, mix the dashi, soy sauce, sake, mirin and sugar.
6. Add the onion slices and spread them out, separating the layers.
7. Lay the beef on top of the onion, separating the slices so they cover the onion.
8. Cover and cook over medium heat.
9. When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Lower the heat to a simmer and cook covered for 3–4 minutes.
10. Slowly pour a thin stream of beaten egg over the simmering beef, using cooking chopsticks at the edge of the pan to control the flow. Do not stir the egg into the beef.
11. Sprinkle the green onion over the top, cover and cook on medium-low heat until the egg is done to your liking, without overcooking. Remove from heat when the egg is still slightly runny.
12. Divide the cooked rice (2 servings) into bowls, top with the beef and egg, spoon over any remaining pan sauce if you like, and add pickled red ginger and shichimi togarashi if desired.

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