The Blog

Oyako Don

(親子丼)

Literally “parent-and-child donburi”, is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.

Gyuu Don

(吉味家牛丼)

Literally beef bowl, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet special Donbrui sauce flavored with dashi (fish and seaweed stock), soy sauce and mirin (sweet rice wine). It also often includes shirataki noodles, and is sometimes topped with a raw egg. A very popular food in Japan, we serve our bowl with a side of miso soup.

Katsu Don

(カツ丼)

A popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, and condiments. The dish takes its name from the Japanese words tonkatsu (for pork cutlet) and donburi (for rice bowl dish).

It has become a modern ritual tradition for Japanese students to eat katsudon the night before taking a major test or school entrance exam. This is because “katsu” is a homophone of the verb 勝つ katsu, meaning “to win” or “to be victorious”

Unagi don

(鰻丼)

An abbreviation for unagi + donburi, (lit. “eel bowl”) is a dish originating in Japan. It consists of a donburi bowl filled with steamed white rice, and topped with fillets of eel (unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy-based sauce, called tare and caramelized, preferably over charcoal fire. The fillets are not flayed, and the grayish skin side is placed faced down. Sufficient tare sauce is poured over so that some of it seeps through the rice underneath.