Tanindon Recipe

Name: Nagomi Japanese Restaurants TANINDON Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb beef sirloin or chuck, thinly sliced; 1 large yellow onion, thinly sliced; 2 tsp garlic, minced; 1 tbs soy sauce; 2 tbs mirin; 1 tbs sake (or dry sherry); 3 tbs dashi stock (or low-sodium chicken/beef stock); 1 tbs brown sugar; 1 tbs water; 1 tsp vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper; 4 pcs large eggs; 2 stalks scallions, thinly sliced (green parts); 1 tsp toasted sesame seeds (optional); 2 tbs pickled ginger (beni shoga) or red pickles (optional); 2 cups short-grain Japanese rice (uncooked); 2.2 cups water for rice

Inspired by Nagomi Japanese Restaurant

Time45m

Serves4

Beef w / onion, egg over rice

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Ingredients

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Beef and sauce

1 lb beef sirloin or chuck, thinly sliced

1 large yellow onion, thinly sliced

2 tsp Garlic, minced

1 tbs Aged soy sauce

2 tbs Mirin

1 tbs sake (or dry sherry)

3 tbs dashi stock (or low-sodium chicken/beef stock)

1 tbs Brown sugar

1 tbs water

1 tsp Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Eggs and finishing

4 pcs Large eggs

2 stalks scallions, thinly sliced (green parts)

1 tsp toasted sesame seeds (optional)

2 tbs pickled ginger (beni shoga) or red pickles (optional)

Rice

2 cups short-grain Japanese rice (uncooked)

2.2 cups water for rice

Method

Rice

Rinse the rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and place in a rice cooker or heavy pot. Add 2.2 cups water, cover, and cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff before serving.

Beef and sauce

Prepare sauce: in a small bowl combine soy sauce, mirin, sake, dashi (or stock), brown sugar and 1 tablespoon water. Stir until sugar dissolves; set aside.

Season the thinly sliced beef with salt and black pepper. Pat dry with paper towels if needed to remove excess moisture.

Heat a large skillet or sauté pan over medium-high heat. Add 1 teaspoon vegetable oil and swirl to coat. When hot, add the thinly sliced onion and sauté 3–4 minutes until softened and beginning to brown at the edges.

Add the minced garlic and cook 30 seconds until fragrant. Push onions to the side and add the beef in an even layer. Let sear undisturbed 1 minute, then stir and cook 1–2 more minutes until beef is mostly browned but still tender (do not overcook).

Pour the prepared sauce over the beef and onions. Stir to combine and bring to a gentle simmer. Cook 2–3 minutes until sauce slightly reduces and coats the beef. Taste and adjust seasoning—add up to 1/2 teaspoon more soy or a pinch of sugar if desired.

Eggs and assembly

Soft-poached style eggs (recommended)

Bring a shallow saucepan of water to a gentle simmer and add 1 tsp white vinegar (optional). Crack an egg into a small ramekin, create a gentle whirlpool in the water, and slip the egg into the center. Poach 3–3½ minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.

Quick scrambled egg topping (alternative)

Beat eggs lightly with a pinch of salt. Heat a nonstick skillet over medium-low, add a small knob of butter or a teaspoon oil, pour eggs in and stir gently until just set but still soft. Remove from heat.

To assemble: divide cooked rice among 4 bowls (about 1/2 cup cooked rice per bowl if serving 4; adjust if you want larger portions). Top each bowl with a generous portion of the beef and onion mixture.

Place one poached egg (or a portion of the soft-scrambled eggs) on top of the beef in each bowl. Garnish with sliced scallions, a sprinkle of toasted sesame seeds, and pickled ginger if using.

Serve immediately. Break the egg so the yolk mixes with the sauce and rice before eating.