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{{Short description|Japanese meals based on a rice bowl}}
{{About|the Japanese cuisine based on a rice bowl|the historical Thai capital|Thonburi}}
{{wikt|丼}}
{{More footnotes|date= August 2019}}
{{Italic title|reason= [[:Category:Japanese words and phrases]]}}
[[File:Tokyo_Chikuyotei_Unadon01s2100.jpg|thumb|''[[Unadon]]'', one common ''donburi'' dish.]]
{{Nihongo|'''''Donburi'''''|丼||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 [[simmering |simmered]] together and served over rice. ''Donburi'' meals are usually served in oversized rice [[bowl (vessel) |bowl]]s which are also called ''donburi''. If one needs to distinguish, the bowl is called {{Nihongo|''donburi-bachi''|丼{{linktext|鉢}}}} and the food is called {{Nihongo|''donburi-mono''|{{linktext|丼物}}}}.
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of ''[[dashi]]'' (stock broth) flavored with [[soy sauce]] and ''[[mirin]]'' (rice wine). 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.
==Varieties of donburi==
Traditional Japanese ''donburi'' include the following:
===''Gyūdon''===
{{Main|Gyūdon}}
[[File:Gyudon by jetalone in Higashi-Ginza, Tokyo.jpg|thumb|''Gyūdon'' beef bowl]]
{{Nihongo|''Gyūdon''|{{linktext|牛丼}}|extra=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]]'').
===''Butadon''===
[[File:Pork bowl of Sukiya.jpg|thumb|Butadon]]
''Buta'' means pork. {{Nihongo|"''Butadon''"|{{linktext|豚|丼}}}} is a dish made with pork instead of beef in a mildly sweet sauce. ''Butadon'' originated in [[Hokkaido]] but is now enjoyed all over Japan.<ref name="auto">{{Cite web |url=http://wasa-bi.com/topics/332 |title=10 Best "DONBURI" in Japanese Food You Must Try! &#124; Wasabi - Japanese Culture Media |access-date=2015-10-18 |archive-url=https://web.archive.org/web/20151020124752/http://wasa-bi.com/topics/332 |archive-date=2015-10-20 |url-status=dead }}</ref>
==={{anchor|Tendon}}''Tendon''===
{{redirect2|Tendon (Japanese cuisine)|Ten don|tendon meat in Asian cuisines|Tendon as food|other uses|Tendon (disambiguation)}}
[[File:Tendon in Tokyo.jpg|thumb|''Tendon'']]
''{{Nihongo|Tendon|{{linktext|天|丼}}}}'' consists of ''[[tempura]]'' on a bowl of rice. The name "tendon" is an abbreviation of {{Nihongo|''tempura''|天ぷら {{lang|en|or}} 天麩羅}} and {{Nihongo|''donburi''|丼}}.
===''Tentamadon''===
{{Nihongo|''Tentamadon''|{{linktext|天|玉|丼}}}} consists of tempura which is simmered with beaten egg and topped on rice.
===''Unadon''===
{{Main|Unadon}}
[[File:Unadon (15664670489).jpg|thumb|Unadon]]
{{Nihongo|''Unadon''|{{linktext|鰻|丼}}|extra=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 ''tare'' and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side 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)
===''Tamagodon''===
{{Nihongo|''Tamagodon''|{{linktext|玉子|丼}}}} consists of a [[scrambled egg]] mixed with sweet ''donburi'' sauce on rice.
===''Oyakodon''===
{{Main|Oyakodon}}
[[File:Oyakodon 003.jpg|thumb|''Oyakodon'']]
{{Nihongo|''Oyakodon''|{{linktext|親子|丼}}}} consists of [[simmering|simmered]] [[Chicken as food|chicken]], [[Eggs as food|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 {{nihongo|''Tanindon''|{{linktext|他人}}丼}}.
===''Katsudon''===
{{Main|Katsudon}}
[[File:Katsudon_001.jpg|thumb|''Katsudon'']]
{{Nihongo|''Katsudon''|{{linktext|カツ|丼}}}} 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''===
{{Nihongo|''Sōsukatsudon''|{{linktext|ソース|カツ|丼}}}} is similar to Katsudon, but with sliced cabbage and sweet-salty sauce instead of egg.<ref name="auto"/>
===''Konohadon''===
{{Nihongo|''Konohadon''|{{linktext|木の葉|丼}}}} is similar to ''oyakodon'', but using thin sliced [[kamaboko]] pieces instead of chicken meat. Popular in Kansai area.
==={{anchor|Karēdon}} ''Karēdon''===
{{Nihongo|''Karēdon''|{{linktext|カレー|丼}}}} consists of thickened curry-flavored ''[[dashi]]'' on rice. It was derived from curry ''[[udon]]'' or curry ''nanban'' (a ''soba'' dish). Sold at ''soba/udon'' restaurants.
===''Tekkadon''===
[[File:大洗町の大人気店『悠久』.jpg|thumb|Tuna bowl served at a very popular restaurant in [[Ōarai, Ibaraki|Oarai Japan]]]]
{{Main|Tekkadon}}
{{Nihongo|''Tekkadon''|{{linktext|鉄|火|丼}}}} consists of thinly-sliced raw [[Tuna as food|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''===
{{Nihongo|''Hokkaidon''|{{linktext|北海|丼}}}} consists of thinly-sliced raw salmon over rice.
===''Negitorodon''===
{{Nihongo|''Negitorodon''|{{linktext|ネギ}}トロ丼}} consists of [[negitoro]], aka diced ''[[List of sushi and sashimi ingredients#Seafood|toro]]'' (fatty tuna) and [[Allium fistulosum|negi]] (spring onions) on rice.
===''Ikuradon''===
[[File:Ikura don.jpg|thumb|Ikura don]]
{{Nihongo|''Ikuradon''|いくら丼}} is seasoned ''ikura'' (salmon roe) on rice.
==={{anchor|Kaisendon}}''Kaisendon''===
[[File:Seafood Donburi at Tsukiji fish market.jpg|thumb|right|An elaborate ''kaisendon'' at [[Tsukiji fish market]]]]
{{Nihongo|''Kaisendon''|{{linktext|海鮮|丼}}}} consists of thinly-sliced [[sashimi]] on rice. Fish roe may also be included.
===''Tenshindon'' or ''tenshin-han''===
{{Main|Tenshindon}}
{{Nihongo|''Tenshindon'' or ''tenshin-han''|{{linktext|天津|丼}} / 天津{{linktext|飯}}}} is a Chinese-Japanese specialty, consisting of a crabmeat [[omelet]] on rice; this dish is named for the city of [[Tianjin]].
===''Chūkadon''===
{{Main|Chūkadon}}
[[File:Chukadon of Hidakaya (1).jpg|thumb|Chūkadon]]
{{Nihongo|''Chūkadon''|{{linktext|中華|丼}}|extra=literally "[[Names of China|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 [[Japanese Chinese cuisine|Chinese restaurants in Japan]].
==Gallery==
<gallery class="center" caption="" widths="200px" heights="160px">
File:Beefsukiyakidonjf1130.JPG|Pork ''sukiyakidon''
File:Akihabara kaisendon - Dec 2014.jpg|''Kaisendon''
File:Tori Karaage Don With Onsen Tamago by Banej.jpg|A bowl of Japanese rice topped with ''[[karaage]]'' chicken, soft-boiled egg, vegetables and topped with condiments
</gallery>
==See also==
{{Cookbook}}
{{portal|Food}}
*''[[Gaifan]]'' - similar Chinese dish
*''[[Loco moco]]'' - similar Hawaiian dish
*[[Japanese cuisine]]
*[[List of Japanese dishes]]
==References==
{{Reflist}}
==Bibliography==
* Tsuji, Shizuo (1980). ''Japanese cooking: A simple art''. New York: Kodansha International/USA. {{ISBN|0-87011-399-2}}.
{{Commons category|Donburi meals from Japan}}
{{Japanese food and drink|state=autocollapse}}
{{Rice dishes}}
[[Category:Donburi| ]]
[[Category:Japanese rice dishes]]