Tanindon (Beef and Egg Rice Bowl) 他人丼

By Just One Cookbook · 20 min

Ingredients

Instructions

1. In a large frying pan, off the heat, mix 1/2 cup dashi, 3 Tbsp soy sauce, 2 Tbsp sake, 2 Tbsp mirin and 1 Tbsp sugar.
2. Add the sliced onion and spread it across the pan, separating the layers.
3. Lay the beef over the onion, separating the slices so they cover it.
4. Cover and start cooking over medium heat.
5. 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.
6. Slowly pour a thin stream of beaten egg over the simmering beef, using cooking chopsticks at the edge of the pan to guide it. Do not stir the egg into the beef. Scatter the green onion over the top, cover, and cook on medium-low heat until the egg is done to your liking but still slightly runny. Remove from the heat.
7. Divide 2 servings of cooked short-grain rice into bowls, top with the beef and egg, spoon over any remaining sauce if you like, and add pickled red ginger and shichimi togarashi if desired.

Summarized from Just One Cookbook's video. Watch it for the details.

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