Donburi

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Donburi (丼, lit. "bowl", also frequently abbreviated as "don", thus 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 served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.

The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashi flavored with shoyu and mirin. Proportions vary, but there is normally three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyudon, Tsuji recommends water flavored with dark soy sauce and mirin.

1 Variety of Donburi
2 Home-made
3 See also
4 References

[edit] Variety of Donburi

Traditional Japanese donburi include the follows.

Tamagodon (玉子丼) a scrambled egg mixed with sweet donburi sauce on rice
Oyakodon(親子丼):simmered chicken, egg and onion on rice
Katsudon(カツ丼):breaded deep-fried pork cutlets (tonkatsu), onion, and egg on rice)
Tenshindon (天津丼) a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice, named for Tianjin, China
Tekkadon (鉄火丼):thin-sliced raw tuna over rice. Spicy tekkadon is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both (usually incorporates spring onions.)
Negitorodon (ネギトロ丼): diced toro (fatty tuna) and negi (spring onions) on rice
Tendon (天丼):tempura shrimp and vegetables on rice
Gyūdon(牛丼):beef and onion on rice
Unadon (鰻丼):unagi kabayaki (grilled eel) on rice

Donburi can be made from almost any ingredients,however, including left-overs. Inexpensive Chinese restaurants in Japan often serve chūkadon (中華丼) or gomoku-chukadon (五目中華丼) —stir-fried assorted vegetables with some meat over rice in a big bowl. Not traditionally Japanese or Chinese, the hybrid dish indicates the popularity of donburi in Japan.

various donburi:ja:Category:Donburi Images.

[edit] Home-made

A simple home-made donburi meal might be made by sauteeing onions until cooked and then adding simmering sauce, bite-sized pieces of chicken (or meat or tofu or other main ingredient) and simmering until all is cooked. One or two lightly beaten eggs and sliced scallion are added and all is simmered until the eggs are nearly cooked (edges set). The nearly set egg and meat concoction together with the nearly boiled away donburi simmering sauce are poured on top of hot rice in a donburi bowl. Served hot and eaten with chopsticks.