Discover Donburi: Traditional Japanese Rice Bowls
Japan has many dishes coming from different places around the country and provences. With rice one of the staple dishes are called donduri (丼, literally “bowl”, also abbreviated to “-don” as a suffix, less commonly spelled “domburi”). With many different flavours, meats or vegetables that can be added to make unique dishes and flavours. From a crispy tempura meal to a rich marinated beef dish are simple to cook yet is satisfying to eat. In this blog we will show some Donburi dishes to show you some unique flavours.
What is Donburi? A Guide to Japan’s Popular Rice Bowl Dish
Donduri (丼) means rice bowl in Japan, which is traditionally a dish, with the word Donburi meaning bowl in Japanese reffering to a deep bowl dish,. that is most often eaten within families and groups of steamed rice. These dishes are often topped with ingredients from meat, seafood, vegetables or eggs and sauces to add some sweet or savoury flavours.
The History of Donburi
Donduri (丼) means rice bowl in Japan, which is traditionally a dish, with the word Donburi meaning bowl in Japanese reffering to a deep bowl dish,. that is most often eaten within families and groups of steamed rice. These dishes are often topped with ingredients from meat, seafood, vegetables or eggs and sauces to add some sweet or savoury flavours.
Trace of the meaning of donburi may have started in the Muromachi period (1330 – 1570), a dish named houhan, of a bowl of rice covered in vegetables with broth poured over as a common vegetarian dish served in temples.
Later during the Edo period (1603-1867). There were resturaunts called Kendon-ya,where they specialized on unique dishes served in a bowl called kendonburi-bachi which was then abbreviated into donburi-bachi which was shortened more into the more known donburi. The city of Edo had a large generous community of the locals loved the variety of tasty quality dishes and the simplicity of the preparation made the rice bowl dish a wellknown concept around Japan.
Today, donburi dishes are widely enjoyed across Japan, from home kitchens to high-end restaurants, offering endless flavour combinations and comfort in every bite.
Easy Donburi Recipes to Make at Home
If you’re looking for easy Japanese rice bowl recipes, these three donburi dishes are simple to prepare and packed with flavour.
Oyakodon (Chicken & Egg Bowl)
Oyakodon (親子丼) translating to “parent-and-child rice bowl”, combines chicken, egg and a sauce mixture with soy sauce, kombu, mirin and cooking sake. Originates in late 19th century Tokyo and became a popular home-cooked and resturant dish.
Ingredients
- Chicken Thighs, preferably boneless to cut into bite sized pieces
- Eggs, lightly beaten
- Thinly Sliced Onions
- Dashi Broth/Dashi Stock
- Soy Sauce, Mirin and sugar for a savoury sauce
- Steamed rice
How the dish is made –
Oyakodon is made by simmering the bite-sized chicken pieces and sliced onions in a broth-sauce mixture by combining soy sauce, mirin, sugar and dashi stock together. Once the chicken is tender and cooked beaten eggs are poured over and gently cooked
Gyudon (Beef Bowl)
Gyudon (牛丼) is a beef rice bowl that simply has a savoury umami taste mixed into the beef, rice and onions. This fast and filling dish is a popular Meiji dish during 1868-1912 as Japan tried out beef consumption. Now in modern day is popular in family resturants and a favourite on a table.
Ingredients
- Thinly Sliced Beef
- Thinly Sliced Onion
- Dashi Broth/Dashi Stock
- Soy Sauce, Mirin for a savoury sauce
- Steamed rice
How the dish is made –
Gydon is made by simmering the beef and onions in a sauce mixture using the soy sauce, mirin, sugar and dashi stock until the beef and onions are cooked to tender. With the sauce-broth the beef and onions absorb the rich flavours of umami for a delicious flavour. The dish is topped off with some pickled ginger and a raw yolk (but you can boil, fry the egg if you want instead).
Chicken Katsudon
Chicken Katsudon (カツ丼) is a crispy, fried chicken cutlet that is served over rice usually with a savoury katsu curry sauce. This simple dish provides a filling meal with many protein to keep your energy up from this meal.
Ingredients
- Chicken Cutlets, Breaded in Panko Breadcrumbs
- Eggs, Slightly or Fully Beaten
- Soy sauce, mirin, and dashi for the sauce
- Onions, thinly sliced
- Steamed rice
How the dish is made –
The chicken cutlet is breaded and fried to create a crispy outside texture with a nice soft innard. The egg is lightly cooked along with the sauce made from soy sauce, mirin, and dashi. Along with the steamed rice, this dish will easily fill you from the delicious crunchy juicy chicken and umami tastes well-mixed together.
Soy-Glazed Eggplant Donburi
Soy-Glazed eggplant donburi is a sweet-salty eggplant that is seared to a golden brown colour and served with some steamed rice. This veggie bowl is great for more fibre instead of protein or a vegan/vegetarian diet.
Ingredients
- Eggplant (reccomend long and slender size)
- Soy sauce, mirin and sugar to make the glaze
- garlic and ginger
- Spring onions and sesame seeds can be used for garnish
- Steamed rice
How the dish is made –
The eggplant are cut into thick slices that is pan friedin sesame oil until it is golden and tender. Using soy sauce, mirin, sugar, garlic and ginger to make a sauce and poured over the eggplant that is caramelised and absorbed by the eggplant. This will give the eggplant a soft glossy glaze before being served over steamed rice and garnished with spring onions and sesame seeds for more texture and flavour.
Pork Curry Katsudon
A crispy pork version of the chicken katsudon with an addition of curry! The curry was introduced to the Japanese by british traders during the late 19th century, the flavours that was shown to the Japanese was more sweeter, milder and thick than Indian style curry. This later became a national favourite and changing into a more thick, slightly sweet and savoury curry.
Ingredients
- Pork Belly or Pork Shoulder into fryable fillets
- Japanese curry roux (using blocks or powder)
- Chopped/cubed onions carrots & potatoes
- Steamed rice
How the dish is made –
The pork is breaded with panko crumbs that will be fried later and become crispy on the outside while being juicy in the middle. The vegetables are sauteed before adding water and curry cubes. Afterwards the pork is place on steamed rice and sauces is poured on the side.
Tendon (Tempura Donburi)
Tendon (Tempura Donburi) is said to be originating from food stalls and resturants, theorised to be enjoyed since late Edo era (1603-1867). The crispy choices from lightly battered seafood to vegetables became a favourite in resturants or stalls serving these light bowl meals.
Ingredients
- Shrimp, white fish, and seasonal vegetables (e.g. pumpkin, aubergine, green beans)
- Tempura batter (flour, egg, and ice-cold water)
- Soy sauce, mirin, dashi, and sugar for the tempura sauce
- Steamed rice
How the dish is made –
The seafood and vegetables are lightly coated with the tempura batter before it is deep-fried and have a golden, crispy outside. The fried ingredients are placed on top of the steamed rice before the Tempura sauce (Tentsuyu) is drizzled.
Try These Japanese Donburi Dishes at Home!
Donburi dishes are a great dishes having a balance of rice, protein, umami sauces and some veggies to make one satisfying meal with a Japanese theme! Make something new, comforting and very simple to cook with our suggestions above. Be inspired and possibly make one of your own rice bowls!
Shop Authentic Japanese Ingredients!
Find all the Japanese cooking ingredients you need for donburi at the Oriental Shop, along with a wide range of Japanese snacks, seafood, and more!
