Beef and Egg Bowl (Tanindon)

Step 1

Gather all the ingredients. I usually put the thinly sliced beef in the freezer for 10 minutes because it's a lot easier to cut semi-frozen meat.

Step 2

First, thinly slice the onion.

Step 3

Cut the green onion into thin slices.

Step 4

Next, crack and beat the eggs in a small bowl.

Step 5

Then, take out the meat from the freezer. Cut the sliced meat into pieces 3 inches (7.6 cm) wide.

Step 6

In a large frying pan (do not turn on the heat yet), add the dashi, soy sauce, sake, mirin, and sugar. Mix to combine.

Step 7

Next, add the onion slices and spread them throughout the pan, separating the onion layers.

Step 8

Then, add the meat on top of the onions. Separate the thin slices of beef so the meat covers the onions.

Step 9

Cover the pan with a lid and start cooking over medium heat.

Step 10

When the meat is cooked, skim off the scum and fat from the broth with a fine-mesh skimmer. Turn down the heat to simmer and continue cooking, covered, for 3-4 minutes.

Step 11

Slowly drizzle a thin stream of the beaten eggs over the simmering beef, placing your cooking chopsticks at the edge of the bowl with the eggs to control the flow. Do not mix the egg with the beef. Sprinkle the green onions on top and cook covered on medium-low heat until the egg is done to your liking (but don't overcook it). Usually, rice bowls with eggs in Japan are served while the egg is almost set but still runny. Remove from the heat.

Step 12

Serve the steamed rice in donburi rice bowls and put the beef and egg mixture on top. If you’d like, drizzle the remaining sauce on top. Top with pickled red ginger and shichimi togarashi (optional). Enjoy!

Step 13

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.