Donburi

Donburi(丼, literally "bowl", also abbreviated to "-don" as a suffix, less commonly spelled "domburi")is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredientssimmeredtogether and served over rice.Donburimeals are usually served in oversized ricebowlswhich are also calleddonburi. If one needs to distinguish, the bowl is calleddonburi-bachi(丼鉢)and the food is calleddonburi-mono(丼物).
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist ofdashi(stock broth) flavored withsoy sauceandmirin(rice wine). Proportions vary, but there is normally three to four times as muchdashias soy sauce andmirin. Foroyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. Forgyūdon, Tsuji recommends water flavored with dark soy sauce andmirin.
Donburi can be made from almost any ingredients, including leftovers.
Traditional Japanesedonburiinclude the following:
Gyūdon(牛丼, literally 'beef bowl'), is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored withdashi(fish and seaweed stock), soy sauce andmirin(sweet rice wine). It also often includesshirataki noodles, and is sometimes topped with a raw egg or a soft poached egg (onsen tamago).
Butameans pork. "Butadon"(豚丼)is a dish made with pork instead of beef in a mildly sweet sauce.Butadonoriginated inHokkaidobut is now enjoyed all over Japan.
Tendon(天丼)consists oftempuraon a bowl of rice. The name "tendon" is an abbreviation oftempura(天ぷらor天麩羅)anddonburi(丼).
Tentamadon(天玉丼)consists of tempura which is simmered with beaten egg and topped on rice.
Unadon(鰻丼, an abbreviation for unagi + donburi, "eel bowl")is a dish originating in Japan. It consists of adonburitype large bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, calledtareand caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed face-down.Una-donwas the first type ofdonburirice dish, invented in the lateEdo period, during theBunkaera (1804–1818)
Tamagodon(玉子丼)consists of ascrambled eggmixed with sweetdonburisauce on rice.
Oyakodon(親子丼)consists ofsimmeredchicken,egg, and slicedscallionserved on top of a large bowl of rice. The chicken is also sometimes replaced withbeeforporkin a variation referred to asTanindon(他人丼).
Katsudon(カツ丼)consists of breaded deep-fried pork cutlets (tonkatsu) and onion are simmered and binding by beaten egg, then topped on rice. There are some regional variations in Japan.
Sōsukatsudon(ソースカツ丼)is similar to Katsudon, but with sliced cabbage and sweet-salty sauce instead of egg.
Konohadon(木の葉丼)is similar tooyakodon, but using thin slicedkamabokopieces instead of chicken meat. Popular in Kansai area.
Karēdon(カレー丼)consists of thickened curry-flavoreddashion rice. It was derived from curryudonor currynanban(asobadish). Sold atsoba/udonrestaurants.
Tekkadon(鉄火丼)consists of thinly-sliced rawtunaon rice. Spicy tekkadon is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both (usually incorporates spring onions).
Hokkaidon(北海丼)consists of thinly-sliced raw salmon over rice.
Negitorodon(ネギトロ丼)consists ofnegitoro, aka dicedtoro(fatty tuna) andnegi(spring onions) on rice.
Ikuradon(いくら丼)is seasonedikura(salmon roe) on rice.
Kaisendon(海鮮丼)consists of thinly-slicedsashimion rice. Fish roe may also be included.
Tenshindonortenshin-han(天津丼/ 天津飯)is a Chinese-Japanese specialty, consisting of a crabmeatomeleton rice; this dish is named for the city ofTianjin.
Chūkadon(中華丼, literally "Chineserice bowl")consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. This dish is similar tochop suey, and is sold at inexpensiveChinese restaurants in Japan.