Donburi [丼] literally means “bowl”, also abbreviated as “don” and used as a suffix for dishes served in a bowl. Usually the donburi it consists of fish, meat, vegetables and other ingredients cooked together and served over rice.
Donburi meals are usually served in large rice bowls, which are also called donburi. When necessary to distinguish, the bowl is called donburi-bachi [丼鉢] and the dish is called donburi-mono [丼物].
Donburi is sometimes called “sweet stew” or “tasty in rice”. The boiling sauce varies according to the season, ingredients, region and flavor. A typical sauce may consist of dashi flavored with soy sauce and mirin.
Donburi can be made from almost any ingredient, including leftovers. In this article we will show you 20 Japanese donburi dishes. Those that can usually be found at fast food restaurants like Yoshinoya and Sukiya.
Gyūdon [牛丼] - Meat bowl
Gyūdon [牛丼] literally means 'meat bowl', it is a Japanese dish quite common that consists of a bowl of rice with meat and onion cooked in a lightly sweet sauce with flavor of dashi, soy sauce and mirin.
It also often includes shirataki noodles and is sometimes topped with a raw egg or a soft poached egg (onsen tamago). I already found the dish with melted cheese, you can accompany other things like miso soup. Although simple, it is perfect!
Chains like Matsuya, offer the dish under the name of gyumeshi [牛めし]. If you want to try, in the great SP you can find these dishes in Japanese restaurant chains, including the fast food mentioned.
Butadon [豚丼] = Pork bowl
Like gyudon, pork is used in this dish instead of beef. Butadon originated in Hokkaido, but is now appreciated throughout Japan.
Unadon [鰻丼] - Eel Bowl
As the name suggests, this time the bowl has slices of eel. The first time I was repressive, but after trying it I found it delicious, and now I understand why Genta likes eels so much.
The rice is covered with grilled eel fillets (unagi) in the style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tara and caramelized, preferably over a charcoal fire.
The fillets are not skinned and the gray side of the skin is placed face down. Una-don was the first type of donburi rice dish, invented in the late Edo period, during the Bunka era (1804-1818).
Tendon [天丼] - Tempura Bowl
This time the dish is covered with Tempura, there is a similar dish called temptation [天玉丼] consisting of tempura with beaten egg.
Oyakodon - Chicken bowl with egg
Oyakodon [親子丼] consists of boiled chicken, egg and sliced chives, served on top of a large bowl of rice. Sometimes chicken is also substituted for beef or pork in a variation known as Tanindon.
Konohadon [木の葉丼] is similar to oyakodon, but using pieces of kamaboko thinly sliced instead of chicken meat. Popular in the Kansai area.
There is another dish called Tamagodon [玉子丼] consists of a scrambled egg dish mixed with sweet donburi sauce on rice. Several other recipes that we will see in this article can also have eggs in the ingredients.
Katsudon - Pork ribs in the bowl
Katsudon [カツ丼] consists of breaded fried pork chops (tonkatsu) and onion simmered and joined by the beaten egg and then used as a rice topping. There are some regional variations in Japan.
Sōsukatsudon [ソースカツ丼] is similar to Katsudon, but with sliced cabbage and salted sauce instead of egg.
Fish and sashimi in bowl
Kaisendon [海鮮丼] consists of thinly sliced sashimi on rice. Fish eggs can also be included.
Hokkaidon [北海丼] consists of thinly sliced raw salmon over rice.
The negitorodon [ネギトロ丼] consists of diced logs [fatty tuna] and negi [chives] in rice.
Tekkadon [鉄火丼] it is thinly sliced raw tuna on rice. The spicy tekkadon is made with what can be a mixture of spicy ingredients, a spicy orange sauce or both [usually incorporates chives].
Karēdon [カレー丼] consists of dashi with a curry flavor thickened in rice. It was derived from curry udon or curry nanban (a soba dish). Sold in soba and udon restaurants.
Chūkadon [中華丼] consists of a bowl of rice with fried vegetables, onions, mushrooms and thin slices of meat on top. This dish is similar to chop suey and is sold in cheap Chinese restaurants in Japan.
Tenshindon or Tenshin-han [天津丼 / 天津飯] is a Chinese-Japanese specialty that consists of a crab meat omelet on rice; this dish is named for the city of Tianjin.
Ikuradon [いくら丼] seasoned ikura [salmon roe] in rice.