Food Porn
Eating Up Japan: Domburi
A bowl of hot steamed rice with a tasty topping
One of my all-time favorite Japanese foods is Katsudon, a fried breaded pork cutlet served on rice with onions, egg, and sauce.
Katsudon falls in a family of food called domburimono, literally “domburi things,” named after the ceramic bowl (domburibachi, or domburi bowl) in which they are served. The domburi bowl is larger than a standard rice bowl so that it can hold the toppings in addition to a good serving of rice, and it usually (though not always) comes with a lid to keep the ingredients hot.
The definition of domburimono is rather loose. Really, anything served in a domburi bowl with rice and a topping can be called domburi.
Domburi dishes are a popular lunch or dinner item, both at home and when eating out, because they take few ingredients and are quick and easy to make.
In some cases in Japan, the more complicated ingredients (like tonkatsu — fried breaded pork cutlet, or tempura — deep-fried veggies with shrimp or squid) are readily available at the supermarket or convenience store. These can be purchased and taken home to quickly assemble a domburi using freshly cooked rice, additional fresh ingredients, and sauce.
