A donburi bowl is a Japanese cooking format in which rice and side dishes are served in a single donburi bowl. While most rice bowls and soup bowls have a bore diameter of about 11 cm, donburi bowls usually have a bore diameter of 12 cm or more and a deep, round shape. The diameter is wide and the bottom is also wide. The bottom of the bowl is wider and deeper than other bowls. It has a larger capacity than a bowl and is generally used for serving staple foods.
・Cooking with Donburi Bowls in Japan
In Japan, there are a variety of dishes prepared using donburi bowls.
1) Oyako-don
Oyako-don is a bowl of rice topped with chicken and egg simmered in a sweet and spicy sauce. Oyako-don is very popular in Japan and abroad.
2) Gyu-don
A bowl of rice topped with thin slices of beef simmered in a sweet and spicy sauce.
3) Katsu-don
A bowl of rice topped with fried pork or chicken cutlets seasoned with a sweet sauce.
4) Ten-don
Tempura rice bowl, known as "tendon" in Japan, is a popular dish consisting of freshly fried seafood and vegetables coated in a sweet and savory sauce, served over a bowl of rice. Typically, shrimp, squid, and various vegetables are deep-fried and drizzled with a special tempura sauce before being placed on top of the rice.
5) Kaisen-don
A bowl of rice topped with fresh sashimi or seafood. There are different types of bowls, such as salmon bowl, tuna bowl, and sea urchin bowl, depending on the ingredients.
6) Tekka-don
Seasoned tuna served on top of a bowl of rice. Often served with yakumi (condiments), green onions and wasabi.
There are many other recipes that combine rice and staples.
・History of Donburi Bowl
The origin of donburi bowls is said to date back to the Muromachi period (1333-1573). It is said to have originated in the Muromachi period (1336-1573), when rice was served with vegetables and dashi (Japanese soup stock). The Japanese culture of eating main and side dishes with rice is said to have led to the idea of putting side dishes and soup in a bowl and eating it together, which is said to be the origin of donburi.The birth of authentic donburi bowl cuisine was during the Edo period (1603-1868). It is said that the temperament of the Edo people was a major factor. The Edo people wanted to eat their rice quickly, so they had side dishes placed directly on top of the rice. Tendon was completed by placing tempura and rice on top of a bowl of rice.
From there, various bowl-based dishes have spread throughout modern times and are very popular in Japan.