Mari makan Donburi!!!
Donburi (kanji: 丼; hiragana: どんぶり, literally "bowl", also frequently abbreviated as "don", thus less commonly spelled "domburi") is aJapanese "rice bowl dish" consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savory stews on rice.
The simmering sauce varies according to season, ingredient, region, and taste. A typical sauce might consist of dashi flavored with shoyu andmirin. Proportions vary, but there is normally three to four times as much dashi as shoyu and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyudon, Tsuji recommends water flavored with dark soy sauce and mirin.
In many restaurants, the term "donburi" applies to almost any food, especially sliced raw fish, served on top of the rice, as the following list shows.