Pork and Egg Rice Bowl

Dive into the comforting embrace of Tanindon, a pork rice bowl where tender slices of pork meet softly set eggs and sweet onions, all nestled atop a bed of fluffy rice.

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Tanindon, a lesser-known cousin of the beloved Oyakodon, offers a delectable mix of thinly sliced pork simmered with onions in a sweet and savory sauce, then gently combined with lightly beaten eggs. This dish is a symphony of flavors and textures, with each component playing a crucial role in creating a comforting and satisfying meal that's perfect for any time of day.

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Why This Recipe Will Win You Over:

This recipe is a testament to the beauty of Japanese home cooking, where simplicity meets elegance. The harmonious blend of soy sauce, sake, and mirin forms a deeply flavorful base that complements the succulent pork and the creamy, barely-set eggs. It's a dish that's as heartwarming to prepare as it is to enjoy.

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Making It Your Own

While traditional Tanindon features pork, feel free to adapt the recipe to your taste. Chicken, beef, or even tofu can serve as excellent alternatives. Additionally, the level of sweetness and the doneness of the eggs can be adjusted to suit your preferences, making this dish wonderfully versatile.

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Hungry Yet? Dive Right In!

Whether you're seeking solace on a chilly evening or looking for a quick yet fulfilling meal, Tanindon is sure to satisfy. Its straightforward preparation and wholesome ingredients make it an ideal choice for both novice cooks and seasoned food enthusiasts alike.

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INGREDIENTS

For the Tanindon:

1 medium onion, sliced
5 eggs
1 lb thinly sliced pork
4 servings cooked short-grain rice
Broccoli (amount as desired for a side or garnish)

For the Seasonings:

1 cup water
5 Tbsp soy sauce
4 Tbsp sake
4 Tbsp mirin
2 Tbsp sugar

INSTRUCTIONS‍

Preparing the Ingredients:
- Thinly slice one medium onion.
- Crack and beat 5 large eggs in a small bowl.
- Slice 1 lb of thinly sliced pork into 3-inch wide pieces. If the pork is semi-frozen, it will be easier to cut.
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Making the Seasoning Mix:
- In a large frying pan, combine 1 cup water, 5 Tbsp soy sauce, 4 Tbsp sake, 4 Tbsp mirin, and 2 Tbsp sugar. Do not turn on the heat yet. Mix well to dissolve the sugar.
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Layering Onions and Pork:
- Spread the sliced onions across the bottom of the pan, separating the layers to cover the pan evenly.
- Place the sliced pork on top of the onions, ensuring the meat is spread out and covers the onions.
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Cooking the Pork and Onion:
- Cover the pan with a lid and cook over medium heat for about 4-5 minutes, until the pork is nearly cooked through.
- Reduce the heat to simmer and continue cooking for an additional 3-4 minutes, covered, allowing the flavors to meld.
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Adding the Eggs:
- Slowly drizzle the beaten eggs over the simmering pork and onion mixture. Use cooking chopsticks at the edge of the bowl to control the flow, ensuring the egg is distributed evenly. Do not stir. Cover and cook on medium-low heat until the eggs are nearly set but still slightly runny, as per traditional Japanese preference.
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Serving:
- Divide the cooked short-grain rice between four donburi bowls.
- Top the rice with the pork and egg mixture, being sure to include some of the onions and the savory sauce.
- Optionally, drizzle additional pan sauce over the top and garnish with pickled red ginger (beni shoga) and a sprinkle of shichimi togarashi for an extra flavor kick.

This Tanindon recipe brings the essence of Japanese comfort food right into your kitchen, offering a warm, satisfying meal that's perfect for cozy evenings or a hearty lunch.

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Enjoy! ♡

Connie Cooks

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Keywords: Tanindon, Pork Rice Bowl, Pork and Egg Rice Bowl, Japanese Cuisine, Comfort Food, Easy Dinner Recipe

Pork and Egg Rice Bowl

Total Time:
25 minutes
Yield:
4 servings

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Dive into the comforting embrace of Tanindon, a pork rice bowl where tender slices of pork meet softly set eggs and sweet onions, all nestled atop a bed of fluffy rice.

INGREDIENTS

For the Tanindon:

1 medium onion, sliced
5 eggs
1 lb thinly sliced pork
4 servings cooked short-grain rice
Broccoli (amount as desired for a side or garnish)

For the Seasonings:

1 cup water
5 Tbsp soy sauce
4 Tbsp sake
4 Tbsp mirin
2 Tbsp sugar

‍

INSTRUCTIONS

Prepare ingredients: Slice onions, beat eggs, and slice partially frozen pork.
Combine dashi, soy sauce, sake, mirin, and sugar in a pan. Add onions and pork, then cook covered.
Drizzle beaten eggs over the pork and onion mixture, allowing the eggs to set gently.
Serve the pork and egg mixture over cooked short-grain rice, garnishing with pickled red ginger and shichimi togarashi if desired.

Nutrition Facts

4 servings
600
per serving

(% Daily Value)

Total Fat: 25g (38%)

Sodium: 1500mg. (63%)

Dietary Fiber: 2g (8%)

Protein: 35g

Vitamin C: 1mg (2%)

Potassium:

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Cholesterol: 320mg (107%)

Total Carbohydrate: 45g (15%)

Sugars: 10g

Vitamin A:

Iron 4mg (20%)

Phosphorus

Keywords:

Tanindon, Pork Rice Bowl, Pork and Egg Rice Bowl, Japanese Cuisine, Comfort Food, Easy Dinner Recipe