Donburi

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 simmered together and served over rice.

Traditional Japanese donburi include the following: Gyūdon (牛丼, 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 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.

Oyakodon (親子丼) consists of simmered chicken, egg, and sliced scallion served on top of a large bowl of rice.

Katsudon (カツ丼) consists of breaded deep-fried pork cutlets (tonkatsu) and onion are simmered and binding by beaten egg, then topped on rice.

Negitorodon (ネギトロ丼) consists of negitoro, aka diced toro (fatty tuna) and negi (spring onions) on rice.

Tenshindon or tenshin-han (天津丼 / 天津飯) is a Chinese-Japanese specialty, consisting of a crabmeat omelet on rice; this dish is named for the city of Tianjin.