Quick and delicious, this Beef and Egg Rice Bowl called Tanindon is comfort food at its best. With thinly sliced beef and eggs cooked in a savory-sweet sauce and served over steamed rice, you’ll devour every bite! It’s a speedy meal that you can make in 20 minutes!

RECIPE:

Ingredients:
½ onion (142 g, 5 oz for 2 servings)
2 large eggs (50 g each w/o shell)
½ lb thinly sliced beef (chuck or rib eye) (or slice your own meat)
1 green onion/scallion
2 servings cooked Japanese short-grain rice (1½ rice cooker cups (180 ml x 1.5 = 270 ml) yields roughly 2 servings (3 US cups) for donburi; see how to cook short-grain rice with a rice cooker, a pot over the stove, an Instant Pot, or a donabe)

For the Seasonings
½ cup dashi (Japanese soup stock; click to learn more)
3 Tbsp soy sauce
2 Tbsp sake
2 Tbsp mirin
1 Tbsp sugar

For the Garnish
pickled red ginger (beni shoga or kizami beni shoga)
shichimi togarashi (Japanese seven spice) (optional; sprinkle for a spicy kick)

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