Product Code Database
, literally "bowl", also abbreviated to "-don" as a suffix is a Japanese "rice-bowl dish" consisting of fish, meat, vegetables or other ingredients simmering together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. If one needs to distinguish, the bowl is called 丼 and the food is called .
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.
Donburi can be made from almost any ingredients, including leftovers.
consists of tempura which is simmered with beaten egg and topped on rice.
consists of a [[scrambled egg]] mixed with sweet ''donburi'' sauce on rice.
consists of [[simmered|simmering]] 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 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.
is similar to katsudon, but with sliced cabbage and sweet-salty sauce instead of egg.
is similar to ''oyakodon'', but using thin sliced [[kamaboko]] pieces instead of chicken meat. Popular in Kansai area.
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.
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 incorporating spring onions).
consists of thinly sliced raw salmon over rice.
consists of thinly sliced [[sashimi]] on rice. Fish roe may also be included.
/ 天津 is a Chinese-Japanese specialty, consisting of a crabmeat [[omelet]] on rice; this dish is named for the city of [[Tianjin]].
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