Tanindon Recipe

There’s something truly cozy about diving into a bowl of homemade Tanindon—it’s like a warm culinary hug after a long day, trust me on this one.

My Tanindon recipe is a fulfilling dish that mixes succulent chicken thighs with Japanese short-grain rice, producing a flavor fusion. I adore how the dashi stock and soy sauce meld with the mirin to create an almost sweet flavor that balances every bite of this dish.

The spring onions and eggs add freshness and richness to this warm, comforting meal.

Tanindon Recipe Ingredients

• Japanese short-grain rice: Provides carbohydrates, offering energy and a sticky texture perfect for donburi dishes.
• Chicken thighs: A rich source of protein and essential nutrients, offering a juicy, tender base.
• Onion: Adds natural sweetness and depth to the dish, packed with antioxidants.
• Dashi stock: Delivers umami richness, enhancing the savory flavors of the dish.
• Soy sauce: Infuses salty, deep flavors, rich in umami, balancing other sweet ingredients.
• Mirin: Adds a subtle sweetness and a touch of acidity, balancing savory elements.

Tanindon Recipe Ingredient Quantities

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 400 grams chicken thighs, boneless and skinless
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 4 eggs
• 1/2 cup dashi stock
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 1 tablespoon sugar
• 1/4 cup spring onions, thinly sliced
• Pickled ginger, for serving (optional)

How to Make this Tanindon Recipe

1. Wash the Japanese short-grain rice in cold water until the water runs clear. Place the rice in a rice cooker with 2 1/2 cups water and cook according to the manufacturer’s instructions.

2. As the rice cooks, chop the chicken thighs into small, even pieces.

3. In a large skillet, over medium heat, warm the vegetable oil. When hot, add the sliced onion. Cook until soft and translucent; this should take about 5 minutes.

4. Put the pieces of chicken in the skillet and cook them until they begin to turn brown, which should take about 5 to 7 minutes.

5. In a small bowl, combine dashi stock, soy sauce, mirin, and sugar. Pour the concoction over the chicken and undercooked onions. Bring to a low simmer and let cook for about 5 minutes.

6. Beat eggs in another bowl.

7. Lower the heat under the chicken to low. Pour the beaten eggs evenly over the chicken mixture.

8. Put a lid on the skillet and allow the eggs to cook gently until just set, about 5 minutes.

9. When the eggs are to your liking, take the skillet off the heat.

10. Serve the mixture of chicken and egg over bowls of cooked rice. Top with thinly sliced spring onions and, if you have chosen to use it, some pickled ginger. Now dig in and enjoy your Tanindon!

Tanindon Recipe Equipment Needed

1. Rice cooker
2. Skillet with lid
3. Mixing bowls (at least two)
4. Cutting board
5. Knife
6. Wooden spoon or spatula
7. Measuring cups
8. Measuring spoons

FAQ

• Q: What is Tanindon?
  A: Tanindon is a Japanese rice bowl dish featuring chicken and eggs simmered in a savory and slightly sweet sauce.
• Q: Can I use a different type of rice?
  A: While Japanese short-grain rice is traditional, you can substitute with other short-grain varieties, but the texture may differ slightly.
• Q: How do I make dashi stock?
  A: Dashi stock can be made by simmering kombu (dried kelp) and bonito flakes in water, or use dashi granules for convenience.
• Q: Are there any substitutions for mirin?
  A: You can substitute mirin with a combination of sake and sugar, but it may slightly alter the flavor profile.
• Q: Is it possible to make a vegetarian version?
  A: Yes, replace chicken with tofu or a variety of vegetables and use vegetarian dashi stock.
• Q: What should I do if I don’t have pickled ginger?
  A: Pickled ginger is optional and used as a garnish, so you can skip it or use a different type of pickled vegetable.
• Q: Can I use pre-cooked chicken?
  A: Yes, but the cooking time will be shorter. Ensure the chicken is heated through and flavored with the sauce.

Tanindon Recipe Substitutions and Variations

Japanese short-grain rice: Use medium-grain rice or sushi rice with a comparable texture.
Dashi stock alternative: Use chicken broth or vegetable broth as an alternative.
Mirin: Alternate with a mixture of 1 part sake and 1 part sugar; use dry sherry.
Choose tamari for a gluten-free soy sauce or coconut aminos for a soy sauce with less sodium.

Pro Tips

1. For extra flavor, marinate the chicken in a bit of soy sauce and mirin for 30 minutes prior to cooking. This will enhance the overall taste of the dish.

2. Use fresh, high-quality dashi stock for the best taste. If you can find it, opt for kombu and bonito flakes to make a homemade dashi for a deeper umami flavor.

3. When cooking the onions, add a pinch of salt to help them soften quickly and release their natural sweetness, which will complement the savory flavors of the dish.

4. To achieve fluffy and soft eggs, pour the beaten eggs gently in a circular motion over the chicken and onion mixture, and avoid stirring once added. Let them cook slowly under the lid until just set.

5. To add extra depth to the dish, garnish with toasted sesame seeds or a sprinkle of shichimi togarashi (Japanese seven-spice) before serving for an added kick and texture.