Tanin Donburi

About two months ago, we had some thinly sliced pork butt from hot pot, so Steven suggested that I make Tanin Don with it. I was quite nervous about it because the last couple times I made Oyako Don – it was a failure. And it also doesn’t help that Mr. Steven was TOTALLY looking forward to this meal! I found a recipe online for Oyako Don and kinda used it as a basis for my final recipe.

Luckily, after I finished, and Steven tried it – it was a SUCCESS!!! 🙂

It’s VERY easy to make and can be last minute assuming there is defrosted meat available. It works for all meats (or at least most). Usually, when I eat Tanin Don at a restaurant, it’s made of beef, so I’m actually not too sure if my version is actually called “Tanin Don.” I’ve seen it referred to as “Mamako Don” – but that was only one website so I’m not sure if that can be trusted. Feel free to correct me on the naming of this dish! 🙂

Tanin Donburi (adapted from Oyako-don recipe from Kanako’s Kitchen)
Ingredients (3-4 Servings):
300 mL Water
2 Tbsp Soy Sauce
2 tsp Dashi (see picture)
2 Tbsp Sugar
1/4 Cup Mirin
1/2-1 tsp Salt
1 Small Onion – diced/sliced (or 1/2 Tbsp onion powder if you’re lazy)
350g Thinly-Sliced Pork Butt (or any other cut of pork/beef/chicken)
6 Eggs, beaten
4 Cups White Rice

1. Combine water, soy sauce, dash, sugar, mirin, and salt in a saucepan, and bring to a boil.
2. Add onions and cook until tender and soft. (This is when I remove the onions and just leave the broth, because I don’t eat onions but it adds good flavor to the dish.)
3. Add the meat and cook until fully cooked.
4. Add beaten eggs, stir gently to intertwine the meat and eggs. Bring to a boil, turn off the heat and cover until eggs are jiggly, but not overcooked.
5. Serve a scoop of mixture over hot, steamy rice. Add onions, additional broth, nori (roasted seaweed), if desired.



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