Donburi (literally "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, 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, Mr. Tsuji recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyudon, Tsuji recommends water flavored with dark soy sauce and mirin.
Traditional Japanese donburi include the following:
Gyudon: beef and onion on rice/
Tendon: tempura shrimp and vegetables on rice/
Unadon: unagi kabayaki (grilled eel) on rice/
Tamagodon: a scrambled egg mixed with sweet donburi sauce on rice/
Oyakodon: simmered chicken, egg and onion on rice/
Katsudon: breaded deep-fried pork cutlets (tonkatsu), onion, and egg on rice
Donburi can be made from almost any ingredients, including left-overs. Inexpensive Chinese restaurants in Japan often serve chukadon or gomoku-chukadon°™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.