Do you know? Taste of Kansai "Tanin Don" Thick beef with soft-boiled egg and ON to white rice!

While Oyakodon is chicken and egg, "Tanin-don" is finished with beef, pork and egg. This time, the bowl is made with thinly sliced beef and egg. By adding kelp to the warishita, it is full of umami even if soup stock is unnecessary. The soft-boiled egg's thick texture is irresistible with rice. If you don't have chicken but want to eat rice bowl, please feel free to try it.

< 🍳 cost ⇒ about 600 yen >

< ⏰ cooking time ⇒ about 10 minutes >

[Materials]

(for 2 people)

2 cups of warm rice

200 g beef slices

4 eggs

1 / 2 onion 120 g

2 pieces of dashi kelp (2-3g / 1 piece)

Appropriate amount of trefoil

Some pickled ginger

150 ml of water

Soy sauce tablespoon 3

mirin tablespoon 2

2 teaspoons of sugar

[How to make]

① Beat the eggs to the extent that a little white remains (use two for each person)

② Mix warishita (water, soy sauce, mirin, sugar)

③ Put the lower part and onion in a frying pan, add the soup stock kelp and heat over medium heat

④ Take out the kelp in 30 seconds after boiling, add beef and cook 70-80%

⑤ Add half of the beaten egg to the center, and when it starts to heat, put the rest around

⑥ Finish half-boiled and put on warm rice, garnish with mitsuba and pickled ginger

[Point]

✔ soup stock with kelp

✔ beef is overcooked.

✔ eggs are added in two portions to finish half-boiled

# others _ bowl # Donburi # Kansai