Tanin Donburi is a delightful rice bowl dish featuring thinly sliced beef and egg, all cooked in a savory sauce and served over fluffy steamed rice. While it may not be as widely recognized as its counterpart, Oyako Donburi (which combines chicken and egg), it remains a beloved staple in udon shops and various Japanese restaurants.
What is Tanin Donburi?
The term “Tanin” translates to “stranger,” highlighting the dish’s unique combination of unrelated beef and chicken eggs. In contrast, Oyako means “parent and child,” referring to the use of chicken and eggs together. Tanin Donburi features paper-thin slices of beef loin or ribeye, cooked in a lightly sweet soy broth and served over steamed rice. This dish is commonly found in soba and udon shops, as well as diner-style restaurants (Shokudo, 食堂) throughout Japan. Fortunately, Tanin Donburi is easy to prepare at home, with ingredients readily available in most local markets worldwide.
Tips for Making Tanin Donburi
- To achieve thin slices of beef, partially freeze a piece of beef loin before slicing. Avoid freezing it completely, as it will become too hard to cut.
- If you cannot find Mirin (sweet cooking rice wine), you can substitute it by adding extra sugar to taste, starting with 1/2 teaspoon increments until you reach the desired sweetness. While Mirin contributes both sweetness and complexity, sugar can provide the essential sweet element needed for the dish.
- Be careful not to overcook the beef to ensure it remains tender.
What to Serve with Tanin Donburi?
Tanin Donburi is satisfying enough to be enjoyed on its own. For a complete dining experience, consider pairing it with small vegetable side dishes and a warm bowl of soup.
More Recipes Like Tanin Donburi
Beef and egg in sweet and salty sauce over steamed rice
-
Slice the green onions thinly on a diagonal. Beat the eggs in a bowl and set aside. Thinly slice the brown onions and cut the beef into bite-sized pieces.
-
Bring the dashi broth to a boil and cook the brown onion for a couple of minutes. Add soy sauce, sake, mirin, sugar, and salt, and let it boil again. Then add the beef and green onions, stir, and cook just until the beef changes color. Pour the beaten eggs over the beef mixture, cover with a lid, and cook for about a minute, or until the egg is just set.
-
Place steamed rice into donburi bowls and spoon the egg mixture on top. Serve immediately.
