When it comes to "Japanese food", the first thing that comes to many people's minds is sushi, sashimi and ramen.
Yes, these are indeed Japan’s representative delicacies, but there is another dish that is actually equally popular among Japanese people. Its variations are not even inferior to the most famous “big brother” sushi in Japanese food.
Its name is "Donsburi (丼)", usually abbreviated as "Don". This is a dish where rice is spread in a bowl that is larger than an ordinary rice bowl, and various ingredients are poured on top of the rice.
In fact, it can be understood as a Japanese-style "rice bowl".
"Don (丼)" consists of three parts: "GU", "Shiru", and "Kome".
There are a wide variety of ingredients that can be used as "utensils", including beef, pork, chicken, eggs, fish, shellfish, shrimp, beans, and vegetables.
Below, Yue Wu Ranjun will introduce you to several common "Dons" in detail, so that you can have a deeper understanding of this kind of cuisine.
Gyudon (Gyudon) consists of beef and onions, served with soy sauce, and you can add a raw egg on top if you like.
The "kitchen" part of Katsudon (pork cutlet donburi) is to lay the onion base, pour soy sauce, put the pork cutlet wrapped in bread crumbs and fried into an attractive golden brown, and finally put the egg on top.
On the top.
The "vegetable" part of Tekkadon is naked tuna with sauce.
This type of donburi is also called "hot iron don" because the red flesh of the tuna is reminiscent of iron that has been heated by fire.
The "rice" part of this donburi will turn into vinegar rice (the same as the rice used for sushi) instead of ordinary white rice.
Oyakodon (parent and child donburi) The "kitchen" part is fried chicken and onions, seasoned with soy sauce, rice wine, etc., and topped with eggs.
Because it uses two ingredients, chicken and eggs, it is called "Oyakodon".
Kaisendon (seafood donburi) The "vessel" part is composed of a variety of seafood, including salmon, shrimp, shellfish, fish roe, etc.
Before eating, put the seafood in a separate bowl mixed with mustard and soy sauce, let the seafood and sauce fully blend, and then put it back into the previous bowl and enjoy it with the rice.
The "U" part of Unadon (eel donburi) is made by marinating the eel with seasonings such as dark soy sauce, sugar, rice wine, etc., and then smoking it.
Because it can provide good energy, it has become a very popular dish.
Kijiyakidon (teriyaki chicken donburi) The "ware" part is composed of chicken and sweet sauce.
Although "Kijiyaki" means "pheasant", in many places, this dish actually uses chicken.
The "ware" part of Chukadon (Chinese Don) is a variety of ingredients such as meat, vegetables, and seafood cooked in Chinese style and served with a thick sauce.
This kind of Chinese cuisine was first created in Japan's Showa era (1926-1989). In addition to the many types of "don" listed above, there are also some "local cuisine" in many areas of Japan that can only be eaten locally.
The "limited donburi" that arrived.
If you are planning or have already started traveling, you may want to pay attention to whether the place you are going to or are going to has such a special "don" ~ Hokkaido-Butadon (dolphin donburi) This dish originated from the Tokachi Port area of ??Hokkaido
wide area.
The "ware" part is grilled pork slices, served with a sweet mixed soy sauce sauce.
Some restaurants use special charcoal grilling and unique sauces to create a unique flavor when making this dish.
Tokyo - Fukagawadon (Fukagawadon) Kyoto's local cuisine, the "kitchen" part is composed of shellfish such as clams and clams, and other vegetables such as green onions and carrots, and is served with miso sauce.
Shizuoka Prefecture - Shirasudon (larval sardine donburi) "Shirasu" refers to juvenile sardines. This ingredient is only available in spring and summer, so this dish is not only limited to the region, but also limited to the season.
Therefore, the "ware" part of this dish is to marinate larval sardines in a special sauce and add perilla leaves or other ingredients.