Donburi (kanji: 丼; hiragana: どんぶり, lit. are the Chinese characters that are used in the modern Japanese logographic writing system along with Hiragana (ひらがな 平仮名 Katakana "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. Japanese Cuisine has developed over the centuries as a result of many political and social changes Fish are aquatic Vertebrate animals that are typically ectothermic (previously Cold-blooded) covered with scales, and equipped with two In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The term " vegetable " generally means the edible parts of Plants The definition of the word is traditional rather than Scientific, however Simmering is a Cooking technique in which Foods are cooked in hot liquids kept at or just barely below the boiling point of Water (at average sea level Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Donburi meals are served in oversized rice bowls also called donburi. A bowl is a common open-top container used in many cultures to serve Food, and is also used for Drinking and storing other items Donburi are sometimes called sweetened or savory stews on rice. A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering
The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashi flavored with shoyu and mirin. Dashi ( 出[[wiktionary 汁|汁]] だし is a class of soup and cooking stocks considered fundamental to Japanese cooking. Soy sauce ( US) soya sauce ( Commonwealth) shoyu ( Japan) or sillao ( Peru) is a fermented Sauce is an essential Condiment used in Japanese cuisine, consisting of 40%–50% sugar Proportions vary, but there is normally three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. literally "parent-and-child donburi" is a Japanese Donburi, or rice bowl dish, in which Chicken, egg, Green onion, and For gyudon, Tsuji recommends water flavored with dark soy sauce and mirin. Gyūdon (牛丼 often literally translated into English as beef bowl, is a Japanese dish consisting of a bowl of Rice topped with Beef
Variety of donburi
Traditional Japanese donburi include the following:
- Tamagodon (玉子丼): a scrambled egg mixed with sweet donburi sauce on rice.
- Oyakodon (親子丼): simmered chicken, egg and onion on rice. literally "parent-and-child donburi" is a Japanese Donburi, or rice bowl dish, in which Chicken, egg, Green onion, and The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from Organicsalsajpg||thumb|right|Onions used in salsa.]]Cooked onions in frying pan
- Katsudon (カツ丼): breaded deep-fried pork cutlets (tonkatsu), onion, and egg on rice. A katsudon (カツ丼 is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg and condiments Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive Tonkatsu (豚カツ とんかつ or トンカツ pork cutlet invented in the late 19th century is a popular dish in Japan.
- Tenshindon (天津丼): a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice, named for Tianjin, China. An omelette is a preparation of beaten egg cooked with Butter or oil in a Frying pan, usually folded around a filling such as ( Postal map spelling: Tientsin) is the second largest city in northern coastal China. China ( Wade-Giles ( Mandarin) Chung¹kuo² is a cultural region, an ancient Civilization, and depending on perspective a National
- Tekkadon (鉄火丼): thin-sliced raw tuna over rice. is a Rice dish topped with thin-sliced raw Tuna (or Salmon) Sashimi. Spicy tekkadon is made with what can be a mix of spicy ingredients, a spicy orange sauce, or both (usually incorporates spring onions).
- Negitorodon (ネギトロ丼): diced toro (fatty tuna) and negi (spring onions) on rice.
- Tendon (天丼): tempura shrimp and vegetables on rice. is a classic Japanese dish of deep fried battered Vegetables or Seafood. True shrimp are swimming decapod Crustaceans classified in the Infraorder Caridea, found widely around the world in both fresh
- Gyūdon (牛丼): beef and onion on rice. Gyūdon (牛丼 often literally translated into English as beef bowl, is a Japanese dish consisting of a bowl of Rice topped with Beef Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows
- Unadon (鰻丼): unagi kabayaki (grilled eel) on rice. An Unadon (鰻丼 lit "eel bowl" less commonly spelled "unagidon" is a popular Donburi (rice bowl dish made with Unagi Unagi (うなぎ is the Japanese word for freshwater Eels especially the Japanese eel, Anguilla japonica. is a generic Japanese term for a dish of Seafood which is filleted boned and dipped in a sweet Soy sauce -base sauce before broiled on a grill
Donburi can be made from almost any ingredients, however, including left-overs. Inexpensive Chinese restaurants in Japan often serve chūkadon (中華丼) or gomoku-chukadon (五目中華丼)—stir-fried assorted vegetables with some meat over rice in a big bowl. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in is a popular Japanese fast food dish It consists of a bowl of rice with stir-fried vegetables onions mushrooms and thin slices of meat on top Not traditionally Japanese or Chinese, the hybrid dish indicates the popularity of donburi in Japan.
Various donburi may be found at ja:Category:Donburi images.
See also
References
- Tsuji, Shizuo. Japanese Cuisine has developed over the centuries as a result of many political and social changes Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in (1980). Japanese cooking: A simple art. Kodansha International/USA, New York.
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic