Donburi –Wikipedia

Japanese meals based on a rice bowl

Donburi ( Rice bowl , 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 ingredients simmered 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 donburi-bachi ( Rice bowl Pot ) and the food is called donburi-mono ( Rice bowl ) .

The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of transplant (stock broth) flavored with soy sauce and all over (rice wine). Proportions vary, but there is normally three to four times as much transplant as soy sauce and all over . For Oakodon , Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For healing , Tsuji recommends water flavored with dark soy sauce and all over .

Donburi can be made from almost any ingredients, including leftovers.

Varieties of donburi [ edit ]

Traditional Japanese donburi include the following:

Healing [ edit ]

Healing ( beef bowl , 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 with transplant (fish and seaweed stock), soy sauce and all over (sweet rice wine). It also often includes shirataki noodles, and is sometimes topped with a raw egg or a soft poached egg ( ONSEN TAMAGO ).

Butting [ edit ]

Blind means pork. ” Butting ” ( pig Rice bowl ) is a dish made with pork instead of beef in a mildly sweet sauce. Butting originated in Hokkaido but is now enjoyed all over Japan. ^[first]

Tendon [ edit ]

Tendon ( sky Rice bowl ) consists of tempura on a bowl of rice. The name “tendon” is an abbreviation of tempura ( Tempura or Tempura ) and donburi ( Rice bowl ) .

TENTAMADON [ edit ]

TENTAMADON ( sky ball Rice bowl ) consists of tempura which is simmered with beaten egg and topped on rice.

A single [ edit ]

A single ( eel Rice bowl , An Abbreviation for Unagi + Donburi, “Eel Bowl”) 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 repel and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down. One-Don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804–1818)

Tamagodon [ edit ]

Tamagodon ( egg Rice bowl ) consists of a scrambled egg mixed with sweet donburi sauce on rice.

Oakodon [ edit ]

Oakodon ( Parent and child Rice bowl ) 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 Tanindon ( others Rice bowl ) .

Katson [ edit ]

Katson ( Cutlet Rice bowl ) 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 [ edit ]

Sōsukatsudon ( sauce Cutlet Rice bowl ) is similar to Katsudon, but with sliced cabbage and sweet-salty sauce instead of egg. ^[first]

Konohadon [ edit ]

Konohadon ( Leaf Rice bowl ) is similar to Oakodon , but using thin sliced kamaboko pieces instead of chicken meat. Popular in Kansai area.

Karedon [ edit ]

Karedon ( curry Rice bowl ) consists of thickened curry-flavored transplant on rice. It was derived from curry udon or curry nanban (a room dish). Sold at SOBA/UDON restaurants.

TEKKADON [ edit ]

TEKKADON ( iron fire Rice bowl ) 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).

HOKKAIDON [ edit ]

HOKKAIDON ( North Sea Rice bowl ) consists of thinly-sliced raw salmon over rice.

Negitorodon [ edit ]

Negitorodon ( Leek Drastical bowl ) consists of negitoro, aka diced visit (fatty tuna) and negi (spring onions) on rice.

IKURADON [ edit ]

IKURADON ( How much a bowl ) is seasoned grow up (salmon roe) on rice.

Kaisendon [ edit ]

Kaisendon ( seafood Rice bowl ) consists of thinly-sliced sashimi on rice. Fish roe may also be included.

Tenshindon or Tenshin-Han [ edit ]

Tenshindon or Tenshin-Han ( Tianjin Rice bowl Tianjin meal ) is a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice; this dish is named for the city of Tianjin.

Khūkadon [ edit ]

Khūkadon ( China Rice bowl , literally “Chinese rice bowl”) 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.

Gallery [ edit ]

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  A bowl of Japanese rice topped with karaage chicken, soft-boiled egg, vegetables and topped with condiments

See also [ edit ]

References [ edit ]

Bibliography [ edit ]

• Tsuji, shizuo (1980). Japanese cooking: A simple art NEW YORK: Kodansha International/USA. ISBN 0-87011-399-2.