Tanin Don Recipe

Rinse the rice under cold water until the rinse water runs clear (3–4 times). Drain and let sit in a sieve for 10 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or saucepan. If using stovetop, bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed, then remove from heat and rest, covered, 10 minutes.

While rice cooks, gently warm rice vinegar, sugar and salt until sugar dissolves. Fold into cooked rice gently with a rice paddle to season and fluff. Keep covered and warm until serving.

Prepare ingredients

Thinly slice the onion. Cut chicken thighs into bite-sized pieces. Slice 2 of the scallions thinly on the bias; reserve remaining scallion for garnish.

Heat 1 tsp neutral oil in a medium nonstick skillet over medium heat. Add the sliced onions and cook 3–4 minutes until softened and translucent but not browned.

Add the chicken pieces to the skillet and cook, stirring occasionally, just until the exterior turns opaque (about 2–3 minutes).

Pour in 1 cup dashi (or stock), soy sauce, mirin, sake, and 1 tbsp sugar. Stir to combine and bring the mixture to a gentle simmer.

Reduce heat to maintain a gentle simmer and cook 6–8 minutes, until the chicken is cooked through and the onions are very tender. Taste the broth and adjust: add 1/2 tsp sugar or a splash more soy if you prefer sweeter or saltier.

While the chicken simmers, beat 4 eggs lightly in a bowl with 3 tbsp dashi (or water) and a pinch of salt until homogenous but not foamy.

When the chicken is cooked and the broth is simmering, reduce heat to low. Ladle any floating solids aside so the eggs can be poured over evenly.

Pour the beaten eggs evenly over the chicken and onions in the skillet. Do not stir. Cover the skillet with a lid and cook on low for 2–3 minutes until eggs are just set but still slightly runny — or longer (3–4 minutes) if you prefer fully set eggs. A low, gentle heat avoids tough, rubbery eggs.

Turn off the heat and let the skillet sit, covered, for 30 seconds to 1 minute to finish setting.

Divide warm seasoned rice into 4 donburi bowls (about 1/2 cup cooked rice per bowl if rice yields 4 servings; adjust to preference).

Carefully slide a quarter of the chicken-and-egg mixture (with some broth) over the rice in each bowl so the eggs remain soft and the simmer liquid moistens the rice.

Garnish each bowl with reserved sliced scallions, mitsuba (or substitute), and a small sprinkle of shichimi togarashi if using. Serve immediately with pickled ginger or takuan on the side.