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What is Tanindon?

As you might already know, Oyakodon is a popular Japanese rice bowl dish made with chicken, onion, and egg. Tanindon (他人丼) is a similar version made with beef or pork instead of chicken.

Oyako (親子) is a Japanese term representing a parent and child, often egg and chicken in a cooking context, such as Oyako Udon. On the other hand, the word Tanin (他人) means “other people” and refers to the fact they’re unrelated. So, the name Tanindon signifies the unrelated nature of pork and eggs.

In Kansai (Western Japan), it is commonly referred to as “Tanindon,” while in Kanto (Eastern Japan), it is sometimes called “Kaikadon (開化丼)” because using meat like pork or beef was very new to Japan, and represents Japan’s civilization and enlightenment “Bunmei Kaika (文明開化)” back in the late 1860s.

How I Developed This Recipe

I had already created a recipe for Oyakodon, so when I developed this Tanindon recipe, I did not want to make the exact same thing again.

First of all, I chose pork over beef and focused on maximizing the flavor and sweetness that pork can uniquely offer by utilizing different condiments. I kept the fluffy egg method from my Oyakodon recipe, but added some extra vegetables for additional texture and flavor, making this dish even more comforting and making it a little more nutritious.

The final result exceeded my expectations. In fact, I might even like it more than Oyakodon!

Ingredients & Substitution Ideas

Tanin Don (Japanese Pork and Egg Rice Bowl) Ingredients on a white background with labels

Thinly Sliced Pork: I used end cuts for this recipe, but any moderately fatty pork cut is ideal. It brings more flavor and juiciness to the dish.
Cake Flour: This is used to dredge the meat which improves both texture and flavor. All-purpose flour is also fine.
Shiitake Mushrooms: Not only are they a good partner for pork, but they can deepen the overall flavor. If unavailable, other mushrooms can be substituted.
Yellow Onion: In Japan, yellow onions are commonly used, but white onions are also suitable.
Japanese Leeks (Naganegi): These are long and thick with a natural sweetness when cooked. Regular leeks can be used as a substitute.
Mirin: Hon Mirin is recommended for authentic Japanese flavor. For more information on hon mirin and other types, consult my detailed mirin guide.
Sugar: Any sugar works, though I’ve been using light brown cane sugar in most of my recent dishes.
Light Soy Sauce: Refer to my Complete Guide to Soy Sauce for an understanding of light versus dark soy sauce and brand recommendations. Dark soy sauce can be used, but light soy sauce (usukuchi) is preferable for highlighting the pork’s flavor.
Dashi Granules: These add depth and flavor to dashi effortlessly. See my guide on dashi granules for recommended brands and additional information.
Eggs: The recipe is made with medium-sized eggs, but small or large eggs can be used as well.
Cooked Japanese Short-Grain Rice: Short-grain rice is the best for donburi dishes. For recommendations on brands available in the U.S. and cooking instructions, see my How to Cook Japanese Rice Recipe.
Toppings: Garnish with broccoli sprouts, chopped green onions, and benishoga (red pickled ginger) for extra flavor and texture.

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Tanin Don (Japanese pork and egg rice bowl) in a striped bowl topped with red pickled ginger and chopped green onions

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Tanindon at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

STEP

Season and Coat Pork

Take thinly sliced pork and place it in a bowl. Sprinkle with a pinch of salt and cake flour. Mix well until the chicken is evenly coated.

This coating is crucial as it directly impacts the final texture, resulting in the best texture and juiciness.

thinly sliced pork coated in thin layer of flour in a mixing bowl

STEP

Fry the Pork

Heat a frying pan over medium heat and add a drizzle of cooking oil.

Once hot, arrange the pork in a single layer and fry until both sides are golden.

Once done, turn off the heat and transfer the pork to a plate for later.

STEP

Combine Warishita Ingredients

Warishita is a sweet dashi-based sauce used for simmering meat and vegetables. In the same pan, add water, mirin, light brown sugar, and dashi granules. Mix well.

Add the sliced onions, leeks, and shiitake mushrooms to the sauce. Simmer over medium heat until the onions have softened.

frying sliced Japanese leek (naganegi), yellow onion and fresh shiitake mushrooms in a pan

Return the cooked pork to the pan and pour in light soy sauce.

cooked thinly sliced pork with Japanese leek, yellow onions and shiitake mushroom slices in a black frying pan

STEP

Adding the Eggs

Separate medium eggs into two bowls, keeping the whites and yolks separate.

Lightly whisk the whites, then pour them into the pan. This step is crucial for achieving the layers of texture within the egg, and ensuring the whites are fully cooked.

Pork and vegetables coated with egg whites in a frying pan

Cover the pan with a lid and let it cook for 1 minute. The steam will help cook the egg whites evenly.

steaming egg in pan with pork and vegetables using lid on frying pan

After 1 minute, gently drizzle the whisked egg yolks over. Cover again and turn off the heat. Let the eggs cook in the residual heat or low heat if you want your eggs well done.

poured egg yolk over pork, vegetables and steamed egg whites to make tanin don

STEP

Serving the Tanindon

Dish up two portions of cooked Japanese short-grain rice into bowls.

Divide the contents of the pan between each bowl, carefully arranging over the rice. Leftover sauce in the pan can be drizzled over the top.

Finish by garnishing each bowl with broccoli sprouts, chopped green onions, and benishoga.

Enjoy!

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Tanin Don (Japanese pork and egg rice bowl) in a striped bowl topped with red pickled ginger and chopped green onions side view

I hope you enjoy this Tanindon recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!