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Basic Information
This time, we are introducing donburi (Donburi) dishes made with seafood. Donburi, a dish of ingredients served over a large bowl of white rice, comes in styles such as seafood donburi where fresh seafood is served over sushi rice, or styles where grilled or simmered seafood is seasoned and served over white rice. These types of bowls range from convenient bento boxes to those made with high-end seafood, offering a different charm than sushi.
Seafood Donburi (Kaisendon)
Its history is relatively short, it began to be eaten in Hokkaido and the Tohoku region after 1945. These areas are abundant with fresh seafood, which is why it is said to have originated there. Since then, various seafood donburi have been created and have established themselves as a genre alongside sushi.
Uni Donburi (Unidon)
This is a bowl dish where the fresh ovaries or testes of sea urchin (uni) are served raw over white rice. It’s a bit pricey, and is considered one of the luxury seafood donburi.
Ikura Donburi (Ikuradon)
Ikura donburi is a bowl dish where the ovaries of salmon or trout are marinated in soy sauce and then served over white rice. You can enjoy the rich flavor of the fish roe. It’s also a visually vibrant and beautiful bowl.
Tuna Donburi (Magurodon)
This is a bowl dish where popular sashimi ingredient, tuna, is served over white rice. It’s a staple menu item in seafood donburi. The leaner, red meat portions are cheaper, while the fatty “toro” from the belly is pricier.
Negitoro Donburi (Negitorodon)
Negitoro refers to the parts of the tuna that are exposed during disassembly. It’s affordable, and popular because you can enjoy the same flavor as tuna. It’s also often served as part of a seafood donburi with other seafood.
Eel Donburi (Unadon)
Unadon is a bowl dish where eel is basted with a sweet and spicy sauce made primarily from soy sauce and mirin, grilled, and served over white rice. Spices like sansho (Japanese pepper) are sprinkled on top. In Japan, it is considered a dish for stamina and is especially eaten a lot in the summer. It’s pricey and is treated as a high-end dish.
Conger Eel Donburi (Anagodon)
Anagodon is a bowl dish where conger eel is basted with a sweet and spicy sauce and served over white rice. While the conger eel is similar in shape to the eel, it lives in the sea, has less fat, and has a mild taste. While 99% of eel is farmed, most conger eel is still wild. In terms of price, it’s more affordable than eel.
Fukagawa Donburi (Fukagawadon)
Fukagawa donburi is a bowl dish where clams and green onions are cooked together with white rice. In the old Fukagawa district of Tokyo, there were many fishermen who collected clams and other shellfish, and this dish originated as their meal. It’s also sometimes sold as a station bento.
