A どんぶり is a rice bowl dish consisting of some meat, vegetables and rice. There are different varieties of どんぶり. Let’s take a look at some of them:

どんぶり is an eel rice dish. First the eel is filleted, boned an dipped in sweet soy sauce. Then the eel is broiled over the grill. Depending on the region, the eel can be prepared in different ways. In the Kantō region (関東地方), the eel is steamed first, before it is grilled. Then it is dipped in sauce. In the Kansai region (関西地方), the eel is grilled first without being steamed.

おやこどん is a chicken and egg rice dish. Sometimes some mint leaves are placed on top. In Japanese, おやこどん literally means “parent and child donburi”. This is because the egg (child) and chicken (parent) are both combined in one dish. Although the chicken is cooked all the way, the eggs are prepared slightly raw. The egg is usually mixed with some dashi flavored, sweet soy sauce.

ぎゅうどん is a beef rice dish. The beef is first marinated in a sweet flavored soy sauce mixed with onions, fish and seaweed soup base, and sweet rice wine. Sometimes some べにしょうが is placed on top of the dish. べにしょうが is pickled ginger. In place of the pickled ginger, a raw egg is somtimes placed on top. In restaurants, ぎゅうどん can be served with a side of みそしる or miso soup. Miso soup is a dashi paste soup.

カツドン is a pork fried rice dish. First the pork has been deep fried, then cut into several long pieces. Depending on the region, different ingredients are used in カツドン. In the city of Okayama (岡山), rich brown demi glace sauce, green peas and salt are used. In Nagoya (名古屋) miso paste is used. In the city of Niigata (新潟), soy sauce is used. Somtimes a raw egg is cracked over the entire dish.