Donburi is a Japanese rice bowl dish, originating in the 18th century. It consists of hot rice topped with meat or fish and fresh ingredients mixed together to form one large bowl that’s intended to serve as a complete meal. The dish can be topped with Japanese pickles, pickled ginger, spring onions, and donburi sauce. It is also known as ochazuke when served cold over hot tea (cha don).

There are many variations on this simple formula:

• beef bowls for example can be made by cooking ground beef with onions, ginger, garlic, soy sauce and mirin then mixing it with cooked white rice;
• seafood dishes have toppings such as salmon sashimi and kimchi fried rice;
• an egg bowl includes eggs like Karaage Chicken Bowls that include deep-fried chicken tossed in mayo dressing alongside green peas carrots and cabbage.

What does donburi mean?

Donburi can mean rice bowls, which is the literal translation. It’s unclear how it got this meaning but some believe it could be because donburi was historically served at a Japanese restaurant that only serves rice dishes, called “donkan.” However, donburi also means a restaurant where you can order rice dishes or ochazuke.

The Japanese food known as donburi consists of boiled white rice and toppings that may vary depending on the region in Japan it was created in such as beef bowl with ground beef cooked with onions, ginger, garlic soy sauce and mirin then mixed together to form one “bowl” or seafood like shrimp tempura kimchi fried rice.

Donburi can also translate into “a type of food served over another” from its original use for a single dish consisting only of sushi vinegar-seasoned rice over an ingredient usually raw fish.

History of donburi

Donburi bowl is a Japanese dish, originating in the 18th century.

In 1782, the donburi was named by Katsuyori Shibata after winning an eating contest with this dish (which he called “don-tsui”). He would use cooked white rice and top it with grilled eel. The meat or fish mixed together to form one “bowl”.

This dish became more popular in the 19th century as Japan started trading internationally and ingredients like beef began being imported into Japan from abroad. By 1928 there were over 100 different types of donburis made by restaurants all across Japan including chicken curry bowls and egg omelet bowls among others according to records kept at that time. It was also in this era that smaller restaurants serving only donburi rice dishes started popping up.

In the 20th century, Japan’s economy grew and people became more health conscious so they replaced eggs with fish or vegetables to make their favorite bowl of rice healthier. Some popular variations include beef bowls for example can be made by cooking ground beef with onions, ginger, garlic soy sauce and mirin then mixing it with cooked white Rice. Seafood dishes have toppings such as shrimp tempura and kimchi fried rice; an egg bowl includes eggs like Karaage Chicken Bowls which include deep-fried chicken tossed in mayo dressing alongside green peas carrots and cabbage.

Another popular variation is the gyudon, which typically consists of cooked beef and onions simmered in a sweet sauce. There are also chicken katsu donburi dishes where fried bacon cutlets are served with egg over rice. The dish can be eaten by dipping it into shoyu (soy sauce) or curry before eating.

Donburi became so prevalent that there were restaurants solely dedicated to serving these bowls of stir-fried rice at any hour of the day from morning meals to late night snacks called “donkans.”

In Japanese culture, people often eat their lunch during afternoon work hours because they have an early supper after work around seven o’clock pm when most people return home from their job.

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