Some of you certainly know (and others maybe remember from my previous post) Oyakodon, a delicious Japanese rice bowl with chicken fried with eggs and onion. Oyakodon (親子丼) or Oyako Donburi (meaning parent and child – i.e. chicken meat and egg – bowl) is the most famous variation of donburi dishes (rice bowl with a topping) and one of the most frequent meals I prepare. In fact, since I made it for the first time it has been on my table for every single Sunday brunch.
When I published Oyakodon recipe, Hiroyuki (from Hiroyuki’s Blog on Japanese Cooking) has drawn my attention to a less famous tanindon (他人丼), “stranger bowl”, prepared more or less like oyakodon, but with beef or pork instead of chicken. Both oyakodon and tanindon are traditionally served with mistuba leaves and when about two weeks ago, I saw a small mitsuba sprig still growing on my balcony I thought it was probably the last chance this year to make tanindon with mitsuba leaves.
I have followed the Oyakodon recipe, choosing pork of which I am very fond of. I have sliced it very thinly and marinated in ginger and sake. Tanindon proved an very flavoursome oyakodon alternative, with a stronger and livelier taste, but still keeping the same comforting dish character. Even though oyakodon will always have a special place in my heart, the pork version of this donburi, or rice bowl, has also become a staple. Thank you, Hiroyuki, for giving me this wonderful idea!
I usually prepare it with freshly cooked rice and freshly fried meat, but both oyakodon and tanindon are excellent ways to use up leftovers.
TIP: The egg(s) shouldn’t be mixed like when you make scrambled eggs. It should be delicately stirred and the best tool here is a chopstick. You should obtain an egg white with “ribbons” of yolk.
Before I pass to the recipe I would like to express my gratitude to Barbara from Profiteroles and Ponytails for giving me the Versatile Blogger Award. Thank you, Barbara! I am very proud and flattered by this distinction. The Award consists in revealing some personal facts and giving the award to other bloggers, but since someone has kindly passed me this award not a long time ago, I hope Barbara will not mind if I simply link to the related post (click here).
Preparation: 25 minutes
Ingredients (serves one):
a portion of freshly cooked rice
50 g pork, thinly sliced and cut into 1 cm strips
1/2 teaspoon grated fresh ginger
1 tablespoon sake
1 small shallot or spring onion, thinly sliced
1- 2 eggs, slightly stirred (see the TIP above)
50 ml dashi (Japanese stock)
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
sprigs of mitsuba
Season the pork slightly with salt and pepper, add sake, ginger and let it stand for about 10 minutes.
Fry it or deep-fry it and when it’s almost done, put it aside.
Fry the onions in the same pan and add all the sauce ingredients (previously combined together).
Lower the heat and bring it to boil.
Add the pork and cook together until it is done (do not overcook).
(Here, if you judge the sauce amount is too big, discard some of the sauce. Using the above amounts of liquids I have never felt like discarding it).
Pour the egg over the sauce with pork and, without mixing, wait until it is cooked. (I don’t like runny eggs, so they are always well cooked, but the consistency depends on personal preferences).
Put some hot rice into a bowl and transfer the egg and pork topping onto the rice.
Garnish with mitsuba sprigs.