Large bowl of white rice with various ingredients. The ingredients give the name to the specific donburi. The dish takes it name from the vessel it is served in, for originally "donburi" was the name for a large bowl made of porcelain or earthenware, about three times the size of a normal rice-bowl.
Here are the most popular types (note that "donburi" is usually shortened to "don"):
- Oyakodon (Chicken and egg on rice) - bowl of rice topped with scrambled egg, chicken and green onions
- Konoha-don - bowl of rice topped with egg and sliced kamaboko
- Tamago-don (Egg on rice) - bowl of rice topped with egg
- Tendon (Tempura on rice) - bowl of rice topped with tempura usually consisting of shrimp and vegetables
- Katsudon (Pork and egg over rice) - bowl of rice topped with a sliced piece of tonkatsu, deep-fried pork.
- Unadon (Eel on rice) - bowl of rice topped with a grilled eel, kabayaki-style.
- Gyudon (Beef bowl) - bowl of rice topped with slices of beef, "beef bowl."
- Tekkadon (Tuna on rice) - bowl of rice topped with raw tuna.