Donburi
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of "dashi" (stock broth) flavored with soy sauce and "mirin" (rice wine). Proportions vary, but there is normally three to four times as much "dashi" as soy sauce and "mirin". For "oyakodon", Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For "gyūdon", Tsuji recommends water flavored with dark soy sauce and "mirin". One can make donburi from almost any ingredients, including leftovers. Varieties of donburi. Traditional Japanese "donburi" include the following: Section::::"Gyūdon". , is a Japanese dish consisting  of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with "dashi" (fish and seaweed stock), soy sauce and "mirin" (sweet rice wine). It also often includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg ("onsen tamago"). Section::::"Butadon". "Buta" means pork. is a dish made with pork instead of beef in a mildly sweet sauce. "Butadon" originated in Hokkaido but is now enjoyed all over Japan. Section::::"Tendon". "" consists of "tempura" on a bowl of rice. The name "tendon" is an abbreviation of and . Section::::"Tentamadon". consists of  tempura which is simmered with beaten egg and topped on rice. Section::::"Unadon". is a dish originating in Japan. It consists of a "donburi" type 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, called "tare" and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down. "Una-don" was the first type of "donburi" rice dish, invented in the late Edo period, during the Bunka era  (1804–1818) Section::::"Tamagodon". consists of a scrambled egg mixed with sweet "donburi" sauce on rice. Section::::"Oyakodon". consists of simmered chicken, egg, and sliced scallion served on top of a large bowl of rice. The chicken is also sometimes replaced with beef or pork in a variation referred to as . Section::::"Katsudon". 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. Section::::"Sōsukatsudon". is similar to Katsudon, but with sliced cabbage and sweet-salty sauce instead of egg. Section::::"Konohadon". is similar to "oyakodon", but using  thin sliced kamaboko pieces instead of chicken meat. Popular in Kansai area. Section::::"Karēdon". consists of thickened curry flavored "dashi" on rice. It was derived from curry "udon" or curry "nanban" (a "soba" dish). Sold at "soba/udon" restaurants. Section::::"Tekkadon". consists of thinly-sliced raw tuna on rice. Spicy tekkadon is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both (usually incorporates spring onions). Section::::"Hokkaidon". consists of thinly-sliced raw salmon over rice. Section::::"Negitorodon". consists of diced "toro" (fatty tuna) and negi (spring onions) on rice. Section::::"Ikuradon". is seasoned "ikura" (salmon roe) on rice . Section::::"Kaisendon". consists of thinly-sliced sashimi on rice. Fish roe may also be included. Section::::"Tenshindon" or "Tenshin-han". is a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice; this dish is named for the city of Tianjin. Section::::"Chūkadon". consists of a bowl of rice with stir-fried vegetables, onions, mushrooms, and thin slices of meat on top. This dish is similar to Chop suey, and is sold at inexpensive Chinese restaurants in Japan.