Tanindon (Japanese Pork and Egg Rice Bowl)

Name: Tanindon (Japanese Pork and Egg Rice Bowl)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Ingredients: 250 g thinly sliced pork; 1 pinch salt; 1 tbsp cake flour; 1 tsp cooking oil; 3 tbsp mirin; 2 tsp sugar; 1 tsp dashi granules; 120 ml water; 2 fresh shiitake mushroom; ½ yellow onion; 1 Japanese leeks (naganegi); 2 tbsp light soy sauce; 3 pasteurized egg; 2 portions cooked Japanese short-grain rice; broccoli sprouts; finely chopped green onions; red pickled ginger (benishoga)

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 servings
Course
Main Course, Lunch, Dinner
Cuisine
Japanese

Tanindon (Japanese Pork and Egg Rice Bowl)

Celia Wu

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

250 g thinly sliced pork preferably belly, loin or butt
1 pinch salt
1 tbsp cake flour
1 tsp cooking oil
3 tbsp mirin
2 tsp sugar
1 tsp dashi granules
120 ml water
2 fresh shiitake mushroom thinly sliced
½ yellow onion thinly sliced
1 Japanese leeks (naganegi) or regular leek (white part) thin diagonal slices
2 tbsp light soy sauce
3 pasteurized egg
2 portions cooked Japanese short-grain rice
broccoli sprouts optional topping
finely chopped green onions optional topping
red pickled ginger (benishoga) (benishoga) optional topping

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Instructions

Place 250 g thinly sliced pork in a bowl and sprinkle with 1 pinch salt and 1 tbsp cake flour. Mix until the pork has a thin, even coat.
Heat a frying pan on medium and add 1 tsp cooking oil. Once hot, add the pork and arrange it in a single layer. Fry until both sides are lightly golden. Once done, transfer the pork to a plate and set aside for later.
Using the same pan, add 3 tbsp mirin, 2 tsp sugar, 1 tsp dashi granules and 120 ml water. Mix well until the sugar and dashi granules have dissolved, then add 2 fresh shiitake mushroom, ½ yellow onion and 1 Japanese leeks (naganegi). Simmer until the onions have softened.
Add the pork back to the pan and drizzle 2 tbsp light soy sauce. Mix to evenly disperse.
Separate 3 pasteurized egg so that the whites and yolks are in separate bowls. Lightly whisk the whites and pour them around the pan. Cover with a lid and steam the egg for 1 minute.
After 1 minute, whisk the yolks and pour them around the pan. Continue to cook until the yolks are cooked to your liking (cover with a lid if you don't like runny yolks).
Dish up 2 portions cooked Japanese short-grain rice and divide the contents of the pan over the top. Drizzle any leftover sauce from the pan and garnish with broccoli sprouts, finely chopped green onions and red pickled ginger (benishoga) (optional).
Enjoy!