200~220 ml (※Please refer to tips and tricks below)
Tempura crumbs, if available
A small handful
Plain cooked rice
a bowlful per serving
Crack an egg into a bowl, and stir with cooking chopsticks in a cutting motion. Thinly slice the onions. Cut the meat into easy-to-eat portions.
Add the ★ ingredients and the onions to a frying pan, turn on the heat, and boil.
After the onions have become transparent and the meat has cooked through, remove the surface scum, and scatter tempura crumbs.
Stir in the half of the egg mixture from the center of the frying pan, and let it sit for a second.
Mix in the rest of the egg mixture.
Cover with a lid, count slowly to 10 and the turn off the heat, and cook the eggs through I the residual heat. It should look like the above picture when you remove the lid.
It's done once you place it over top of rice . Scatter with chives and Japanese parsley if you like.
Story Behind this Recipe
My neighborhood soba restaurant uses tempura crumbs for their tannin-don, and it's so good. I tried to imitate it at home, and came up with this.
Add in the difficult to cook eggs in the center. It cooks through easily around the edges, so do that last. I use konbu kelp sauce, but you can use your favorite sauce . Please reduce the amount of water to 200ml. I usually make this up with with oyakodon (chicken and egg) and katsudon (katsu and egg) .