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Donburi (丼?, literally "bowl", also frequently abbreviated as "don", 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, ingredients, region, and taste. A typical sauce might consist of dashi flavored with soy sauce and mirin. 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.
- 1 Varieties of donburi
- 1.1 Gyūdon (牛丼)
- 1.2 Butadon (豚丼)
- 1.3 Tendon (天丼)
- 1.4 Tentamadon (天玉丼)
- 1.5 Unadon (鰻丼)
- 1.6 Tamagodon (玉子丼)
- 1.7 Oyakodon (親子丼)
- 1.8 Katsudon (カツ丼)
- 1.9 Sōsukatsudon (ソースカツ丼)
- 1.10 Konohadon (木の葉丼)
- 1.11 Karēdon (カレー丼)
- 1.12 Tekkadon (鉄火丼)
- 1.13 Hokkaidon
- 1.14 Negitorodon (ネギトロ丼)
- 1.15 Ikuradon (いくら丼)
- 1.16 Kaisendon (海鮮丼)
- 1.17 Tenshindon or Tenshin-han (天津丼 / 天津飯)
- 1.18 Chūkadon (中華丼)
- 2 Gallery
- 3 See also
- 4 References
- 5 External links
Varieties of donburi
Traditional Japanese donburi include the following:
Gyūdon, 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 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).
A Japanese dish consisting of tempura on a bowl of rice. The name "tendon" is an abbreviation of tempura and donburi.
Tempura which simmered with beaten egg and topped on rice.
Unadon (an abbreviation for unagi + donburi, lit. "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 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)
A scrambled egg mixed with sweet donburi sauce on rice.
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 is similar to Katsudon, but with sliced cabbage and sweet-salty sauce instead of egg.
Similar to oyakodon, but using thin sliced kamaboko pieces instead of chicken meat. Popular in Kansai area.
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).
Thinly-sliced raw salmon over rice.
Seasoned ikura (salmon roe) on rice.
Thinly-sliced sashimi on rice. Fish roe may also be included.
Tenshindon or Tenshin-han (天津丼 / 天津飯)
Literally meaning "Chinese rice bowl," consisting 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.
|Wikibooks Cookbook has a recipe/module on|
- Tsuji, Shizuo (1980). Japanese cooking: A simple art. New York: Kodansha International/USA. ISBN 0-87011-399-2.
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