Look up 丼 in Wiktionary, the free dictionary. This article includes a list of general references, rice meals it remains largely unverified because it lacks sufficient corresponding inline citations.
Japanese “rice-bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. The simmering sauce varies according to season, ingredients, region, and taste. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. One can make donburi from almost any ingredients, including leftovers. Butadon originated in Hokkaido but is now enjoyed all over Japan. For tendon meat in Asian cuisines, see Tendon as food.
The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down. There are some regional variations in Japan. Katsudon, but with sliced cabbage and sweet-salty sauce instead of egg. Fish roe may also be included.
This dish is similar to Chop suey, and is sold at inexpensive Chinese restaurants in Japan. Archived from the original on 2015-10-20. As of January 1, 2021 we will no longer ship to the UK due to VAT Tax. We are sorry for the inconvenience.
Website Promotion by E3 Consulting Services Questions? Look up 丼 in Wiktionary, the free dictionary. This article includes a list of general references, but it remains largely unverified because it lacks sufficient corresponding inline citations. Japanese “rice-bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi. The simmering sauce varies according to season, ingredients, region, and taste. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin.
One can make donburi from almost any ingredients, including leftovers. Butadon originated in Hokkaido but is now enjoyed all over Japan. For tendon meat in Asian cuisines, see Tendon as food. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire.
The fillets are not flayed, and the grayish skin side is placed faced down. There are some regional variations in Japan. Katsudon, but with sliced cabbage and sweet-salty sauce instead of egg. Fish roe may also be included. This dish is similar to Chop suey, and is sold at inexpensive Chinese restaurants in Japan.