Donburi

Donburi (, also romanized as Domburi) is a general term for "bowl". However, it also popularly refers to a bowl of cooked rice with some other food served on top of it. There exist a variety of donburi dishes, differing in their toppings. Some of the most popular ones are listed below:

Oyakodon (Oyako Donburi)
Mother and Child Donburi
The name of this popular donburi dish comes from its two main ingredients, chicken and egg. Rarely, you may also encounter an Oyakodon featuring salmon and ikura (salmon eggs), instead.

Katsudon (Tonkatsu Donburi)
Pork Cutlet Donburi
Katsudon is served with tonkatsu (deep fried breaded pork cutlet), egg and onions on top of the rice.

Kaisendon (Kaisen Donburi)
Seafood Donburi
Kaisendon are topped with a variety of fresh, mainly raw seafood. The selection depends on location and season, but often includes tuna (maguro), shrimps (ebi), salmon roe (ikura), sea urchin (uni) or crab (kani).

Gyudon (Gyuniku Donburi) (more details)
Beef Donburi
Gyudon, a bowl of cooked rice with beef, is very popular as an inexpensive type of fast food served at chain stores across the country.

Tendon (Tempura Donburi)
Tempura Donburi
Tempura are deep fried pieces of battered seafood and vegetables. Various tempura pieces are dipped into a soya based sauce before served on top of the rice.

Unadon (Unagi Donburi)
Eel Donburi
The eel is grilled and prepared in a thick soya based sauce before served on top of the cooked rice.

Besides the donburi dishes introduced above, there exist many more varieties.

Last updated: October 17, 2014
Anything we can improve?  Let us know
We strive to keep Japan Guide up-to-date and accurate, and we're always looking for ways to improve. If you have any updates, suggestions, corrections or opinions, please let us know:
Thank you for your feedback.