Tanindon (Japanese Pork
Egg Rice Bowl)
A comforting Japanese rice bowl featuring tender pork and onions simmered in a savory dashi-based sauce, finished with softly set, silky scrambled eggs.
Tanindon is the pork-based counterpart to the classic Oyakodon. While Oyakodon uses chicken and eggs to represent a parent-child relationship, Tanindon offers a richer, savory experience by replacing the chicken with thinly sliced pork. It is a quick, beloved meal that perfectly balances the sweetness of simmered onions with the creaminess of lightly set eggs over steaming white rice.
Ingredients
- 200 g thinly sliced pork
- 1 white onion
- 2 large eggs
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 0.5 tsp salt
- 100 ml dashi broth
- 1 tbsp vegetable oil
- 2 bowls cooked white rice
- to taste chopped green onions
Instructions
- 1Slice the onions
Place the white onion on a stable cutting board. Using a sharp knife, carefully slice the onion into thin, even strips to ensure they cook uniformly.
Tip: Chilling the onion in the refrigerator for 15 minutes before cutting can help prevent eye irritation. - 2Prepare the sauce
In a mixing bowl, combine two spoonfuls of light soy sauce, one large spoonful of sugar, half a spoonful of salt, and a splash of broth. Mix thoroughly with chopsticks until the sugar and salt have completely dissolved.
Tip: Make sure to taste your broth base before adding it, as the salt content in different broths can vary. - 3Beat the eggs
Crack two fresh eggs into a clean metal bowl. Use chopsticks or a fork to beat them lightly until the whites and yolks are just combined; do not over-mix.
Tip: Adding a tiny pinch of salt to the eggs before beating can help the proteins break down slightly for a smoother texture. - 4Sauté the pork
Heat a small amount of oil in a wok or frying pan over medium-high heat. Add the sliced pork and stir-fry continuously until the meat begins to brown on all sides.
Tip: Ensure the pan is sufficiently hot before adding the pork to achieve a good sear rather than steaming the meat. - 5Simmer with aromatics
Add the sliced onions to the wok with the browned pork. Pour the prepared sauce mixture over the ingredients and allow everything to simmer together so the flavors can meld.
Tip: Simmer until the onions become translucent and tender, which indicates they have absorbed the sauce. - 6Add the eggs
Evenly pour the beaten egg mixture over the simmering pork and onion combination in the pan. Reduce the heat slightly and cook until the eggs are just set to your liking, keeping them soft and moist.
Tip: Do not overcook the eggs; they should remain slightly runny as they will continue to cook briefly from the residual heat when served over the rice. - 7Assemble the Tanindon bowl
Once the eggs are just set and still silky, carefully slide the entire mixture from the pan directly over a bowl of hot, freshly cooked white rice. The residual heat from the eggs and pork will continue to meld with the rice, creating a comforting and flavorful dish.
Tip: Keep the eggs slightly runny; they will continue to cook briefly from the heat of the rice, ensuring a perfect, tender texture.
