Tanindon (Japanese Pork and Egg Rice Bowl)

Method8 steps · about 25 min

1. 1

   Step 1: Have the shiitake mushrooms, onion and leek sliced as listed. Put the 250 g thinly sliced pork in a bowl and sprinkle with the 1 pinch salt and 1 tbsp all-purpose flour. Toss until the pork is thinly and evenly coated.

   Uses 250 g thinly sliced pork, preferably belly, loin or butt · 1 pinch salt · 1 tbsp all-purpose flour

   
2. 2

   Step 2: Heat a frying pan over medium heat and add the 1 tsp cooking oil. When hot, arrange the coated pork in a single layer and fry until both sides are lightly golden. Transfer the pork to a clean plate and keep the pan for the sauce.

   Uses All flour-coated pork · 1 tsp cooking oil

   
3. 3

   Step 3: In the same pan, combine the 3 tbsp mirin, 2 tsp sugar, 1 tsp fish-based dashi granules and 120 ml water. Stir until the sugar and dashi granules dissolve. Add all the sliced shiitake mushrooms (2), onion and leek, and simmer over medium heat until the onions soften.

   Uses Cooking fat remaining in the frying pan · 3 tbsp mirin · 2 tsp sugar · 1 tsp fish-based dashi granules · 120 ml water · 2 fresh shiitake mushrooms, thinly sliced · ½ yellow onion, thinly sliced · 1 Japanese leek (naganegi), or the white part of one regular leek, cut into thin diagonal slices

   
4. 4

   Step 4: Return all the reserved pork to the vegetables and sauce. Add the 2 tbsp Japanese light soy sauce and mix well. Continue simmering until the thin pork slices are cooked through before adding the eggs.

   Uses All reserved browned pork slices · Softened vegetables and simmering sauce · 2 tbsp Japanese light soy sauce (usukuchi)

   
5. 5

   Step 5: Separate the 3 pasteurized eggs into two bowls, keeping the whites and yolks apart. Lightly whisk the whites, leaving the yolks aside. Pour all the whites around the simmering pork and vegetables. Cover and steam for 1 minute, until the whites are set; cook a little longer if needed for that endpoint.

   Covered egg-white setting · 1 minUses Cooked pork, vegetables and simmering sauce · 3 pasteurized eggs

   
6. 6

   Step 6: Lightly whisk the reserved yolks and drizzle them around the pan. Continue cooking until the yolks reach your preferred texture, covering with the lid if you prefer them more firmly set. The eggs are pasteurized, but the whites should be set before serving.

   Uses Pork, vegetables, sauce and set egg whites in the pan · All reserved yolks from the three pasteurized eggs

   
7. 7

   Step 7: Put the two portions of warm ready-cooked Japanese short-grain rice (2) in separate bowls. Divide the pork, vegetables and eggs between them, then drizzle over the remaining pan sauce. Add broccoli sprouts, finely chopped green onions and red pickled ginger if using.

   Uses All cooked pork, vegetables, eggs and pan sauce · 2 portions ready-cooked Japanese short-grain rice · Broccoli sprouts, optional topping · Finely chopped green onions, optional topping · Red pickled ginger (benishoga), optional topping

   
8. 8

   Step 8: Serve the two bowls immediately while the rice and topping are hot.

   Uses Two assembled tanindon bowls