How to cook Tanindon:


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!


  • 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)
Original Recipes