Donburi is nothing more than a bowl of steamed rice called "don" in Japanese, topped with various accompaniments served as a covering. It is so popular that it is very common to find it in all restaurants throughout Japan.
Donburi is a dish with great versatility regarding the toppings that accompany it. The first created donburi was Unadon, which contains grilled eel, and dates back nearly 400 years during the Edo period, made so that Noh theater spectators could eat quickly and discreetly during long performances. Over time, this dish became more popular until around 1800, when it became a common everyday meal.
Among the wide variety of donburi is Oyakodon, whose toppings can include chicken and eggs or salmon and eggs. Its name literally means "parent and child bowl." There is also a type called Gyudon, which contains thinly sliced grilled beef, and Katsudon, made with breaded pork cutlet. Vegetarian versions exist as well, such as Tendon, and a seafood version with sashimi or shellfish called Kaseidon.
Usually, when donburi is served with sauces or juices, these are presented in a second bowl for added flavor at will.
You don’t need to go to a restaurant to enjoy a donburi; you can prepare it at home with whichever ingredients you like, using steamed rice as a base.
By Tokumeigakarinoaoshima - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=53213700
