Domburi

Rice & Toppings or a bowl of rice with side dish toppings

Let me begin with the word Domburi. It literally means a “bowl” in which cooked rice or noodle is served. So, the term here stands for a category of dishes called “so-and-so Domburi”, namely, a bowl of rice topped with a side dish. As rice is the staple food in Japan and you can technically place whatever food, there are so many kinds of Domburi items. Gyūdon, shortened from Gyū (beef) + Domburi, is rice with sweet, soy sauced boiled beef and Katsudon is one topped with bread-fried pork cutlets. If you like Tempura, there’s Tendon. And Oyakodon translated as “a parent and child Domburi” features sweet soy sauce-based egg and chicken. Unadon tops Kabayaki of eel, Kaisendon uses various seafood items. Those are just a few examples. After all, Domburi is an efficient style for hasty-tasty eating!

Oyakodon or Oyako Domburi served at a restaurant.

Kaisendon or a bowl of Sushi rice with seafood slices.

Oyakodon or Oyako Domburi served at a restaurant. Kaisendon or a bowl of Sushi rice with seafood slices.