Tanin Donburi is a rice bowl dish where thinly sliced beef and egg are cooked in a savory sauce and served over steamed rice. It’s a staple menu item at udon shops and many Japanese restaurants, though less well-known than its cousin Oyako Donburi (chicken and egg).
What’s Tanin Donburi?
“Tanin” means “stranger,” referring to the unrelated beef and chicken eggs, unlike Oyako (“parent and child”) which uses chicken and eggs. Paper-thin beef loin or ribeye and eggs are cooked in a lightly sweet soy broth and poured over steamed rice. It’s commonly served at soba/udon shops and diner-style restaurants (Shokudo, 食堂) in Japan. Tanin Donburi is easily made at home, with ingredients readily available at most local markets worldwide.
Tips for making Tanin Donburi
- To slice beef thinly: partially freeze a beef loin piece and slice. Don’t freeze completely as it becomes too hard to cut.
- If Mirin (sweet cooking rice wine) is unavailable, you can substitute by adding extra sugar to taste, starting with 1/2 teaspoon increments until you achieve the desired sweetness. Mirin adds both sweetness and complexity, but sugar can provide the basic sweet element needed for the dish.
- Avoid overcooking the beef to maintain tenderness.
What to serve with Tanin Donburi?
Tanin Donburi works well as a standalone meal. For a complete dining experience, serve with small vegetable side dishes and soup.
More recipes like Tanin Donburi
Tanin Donburi (Beef and Egg Bowl)
Ingredients
- 2 green onions
- 3 eggs
- 1/2 brown onion
- 7 oz beef, sliced thinly
- 3/4 cup Dashi
- 2 Tbsp soy sauce
- 2 Tbsp sake
- 2 Tbsp mirin
- 1 tsp sugar
- 1/4 tsp salt
- steamed rice
Instructions
- 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.
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