Donburi
Donburi (丼ぶり)
The Donburi is basically known as a fast-food lunch, literally means “bowl”. Sometimes this dish is called simply “don” may be added as a suffix to indicate a donburi dish.
The Donburi is a Japanese dish of boiled rice with topped (meat, fish, eggs or vegetables).Donburi meals are served over rice in big bowls. The various Donburi choices vary largely in their toppings. The topping served on each donburi is reflected by its name in the menu, topping preferences vary by region, even by town, and by season.
Variety of donburi
Tamagodon or Tamagodonburi (玉子丼) is a scrambled egg mixed with sweet donburi sauce on rice.
Oyakodon or Oyako Donburi(親子丼)The name of this popular donburi dish comes from its two main ingredients, literally “parent-and-child rice bowl “, the bowl with simmered chicken together with egg and green onion or other on rice. a good simmering sauce often based on dashi, flavoured with soy sauce and mirin(Japanese rice wine) then all is poured on top of both of rice .The parent-and-child rice bowl is a poetic reflection of the fact that both chicken and egg are used in the dish. In Japan, oyakodon is often served in soba restaurants and the shop can add Japanese pickles (tsukemono) by free.
Katsudon (カツ丼),Tonkatsu donburi or Pork cutlet rice bowl , is a popular Japanese dish consisting of a deep fried breaded pork cutlet (Tonkatsu) with onions and egg on top of rice. The dish has become a modern ritual tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam because The Japanese word “katsu” is a homophone of the verb katsu (勝つ) ,literally meaning “to win”.
Tenshindon (天津丼) is a Chinese-Japanese specialty, consisting of a crabmeat omelette on rice, this is called天津飯 tenshinhan, named for Tianjin, China.
Tekkadon or Tekka Domburi (鉄火丼) is basically thin sliced raw tuna served on rice with seaweed(nori), wasabi and ginger. Many Japanese restaurants serve chirashi, which is the same thing with assorted seafood in place of the tuna, but very few seem to have tekkadon.
Negitorodon (ネギトロ丼, ねぎとろ丼) is a green onion and diced toro (fatty tuna or raw tuna fish) and negi (spring onions) over a bowl of rice.
Tendon or Tempura Donburi (天丼) is tempura shrimp are deep fried pieces of battered seafood and vegetables, dipped in soy sauce, served on top of the rice. Various tempura pieces are dipped into based sauce before served on top of the rice.
Gyudon or Gyuniku Donburi (牛丼),literally “beef bowl” is a Japanese dish consisting broiled beef and onion simmered in a mildly sweet sauce flavoured with soy sauce, mirin, salty flavour and sake giving the dish a sweet on top of the meat, it is commonly served with beni shoga (pickled ginger),shichimi(red chilli mix), and a side dish of miso soup. Other side dishes are salad and kimchi. Tea and water are offered for free with refill jugs available on the table for customers to serve themselves. Many chain restaurants (gyudonya) specialize in gyudon making it an informal, inexpensive dining option frequented by students, ideally suited to travellers on a budget and often open 24 hours.
Unadon or Unagi Donburi (鰻丼), literally “eel bowl”, this combo is popular in the summer, because the Japanese believe eating eel is good for you in the hot weather,this is also the time of year when the eel fishing is at its peak.Unadon is a rice topped with pieces of grilled eel(unagi no kabayaki,鰻の蒲焼) coated with a thick glaze of soy sauce and sweet sauce(soya), sprinkled with sansho.
Chukadon (中華丼) or gomoku-chukadon (五目中華丼),literally meaning “Chinese rice bowl”, is a popular Japanese fast food dish. It consists of stir fried assorted vegetables, onions, mushrooms with some meat over rice in a big bowl. not traditionally Japanese or Chinese, the hybrid dish indicates the popularity of donburi in Japan.
Soba noodles are native Japanese noodles made of buckwheat flour (soba-ko) and wheat flour (komugi-ko). They are as thick as spaghetti, and prepared in various hot or cold dishes and with a choice of toppings (vegetable or shrimp tempura, pork, etc.). The most basic soba dish is Zaru soba noodles are boiled , cold soba noodles are eaten with a soya sauce (tsuyu), wasabi, nori seaweed and negi (Japanese leek). The water used to boil the noodles (soba-yu) is mixed with tsuyu, which they drink after the meal. Other delicious Soba dishes are noodle soups garnished with rich toppings such as Kitsune Soba, Tanuki Soba and Tsukimi Soba.
Udon noodles are traditional Japanese noodles made by kneading wheat flour, salt, and water. Udon noodles are are white,thicker and slippery (about 4-6 mm wide) than Soba noodles. Soba noodles can also be served hot or cold with delicious toppings. Udon can be eaten hot or cold and can be cooked in many ways. You might have seen udon noodles in hot soup. Cold udon noodles are also popular in summer. Cold udon noodles are eaten by dipping into dipping sauce. Noodle dipping sauce (mentsuyu) can be purchased or can be made by mixing soy sauce, mirin, and Japanese dashi soup stock. Serve cold udon with choice of topping -usually tempura shrimp or vegetables. and often served in individual casseroles called donabes which are usually one pot meals.
Ramen noodles are about as thin as spaghetti and are served in a soup garnished with delicious toppings(negi (leek), shinachiku (seasoned bamboo shoots), nori (dried seaweed), yakibuta (pork ham), boiled egg,etc),that varies based on region, city and even specific vendor. Ramen’s popularity stems in part from the fact that it is so inexpensive and widely available, making it an ideal option for budget travelers. In addition to freshly prepared ramen at Ramen restaurants (ramen ya), supermarkets and convenience stores offer a large selection of instant ramen bowls.
Somen noodles are also made of wheat flour, salt, and water; however, sesame or cottonseed oil is added to somen. like Udon noodles. But these noodles are much thinner than Udon noodles. Cold somen noodles are served with a light flavored dipping soup(tsuyu), and toppings. Mix toppings in the dipping soup and dip a small amount of somen noodles in the soup to eat. The sauce is usually a katsuobushi based sauce that can be flavored with Welsh onion, ginger, or myoga. In the summer time s?men chilled with ice is a popular meal to help stay cool. S?men served in hot soup is usually called “nyumen,” and is frequently served in the winter much like soba or udon.
Nanakusagayu, literally Nana means seven, kusa means leaves (or herbs), and Gayu (Kayu) means rice porridge.
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