Ingredients
Method
- Prepare 4⅓ cups (660 g) of cooked Japanese short-grain rice using a rice cooker, stovetop pot, Instant Pot, or donabe.
- Gather all ingredients and place the thinly sliced beef in the freezer for 10 minutes to facilitate easier cutting.
To Prepare the Ingredients
- Thinly slice half an onion.
- Thinly slice one green onion.
- Crack and beat two large eggs in a small bowl.
- Remove the beef from the freezer and cut it into 3-inch (7.6 cm) wide pieces.
To Cook the Tanindon
- Combine 1/2 cup dashi, 3 Tbsp soy sauce, 2 Tbsp sake, 2 Tbsp mirin, and 1 Tbsp sugar in a large frying pan without turning on the heat.
- Add the onion slices to the pan and spread them out, separating the layers.
- Layer the beef over the onions, separating the slices to ensure the meat covers the onions completely.
- Cover the pan with a lid and cook over medium heat.
- Skim the scum and fat from the broth once the meat is cooked, then reduce the heat to a simmer and cook, covered, for 3 to 4 minutes.
- Slowly drizzle the beaten eggs over the beef without mixing, sprinkle with green onions, and cook covered on medium-low heat until the eggs reach your desired consistency before removing from heat.
To Serve
- Portion the cooked rice into bowls, top with the beef and egg mixture, drizzle with any remaining sauce, and garnish with pickled red ginger and shichimi togarashi if desired.
To Store
- Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to one month.
Nutrition
Notes
Beef Slicing: I always pop my beef in the freezer for about ten minutes before slicing because it makes getting those paper-thin strips so much easier.
Egg Texture: The secret to a