Donburi (Japanese rice bowl)

Entry in progress—B.P.
 
   
Wikipedia: Donburi
Donburi (丼, literally “bowl”, also abbreviated to “don” as a suffix, less commonly spelled “domburi”) is a Japanese “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, ingredients, region, and taste. A typical sauce might consist of dashi flavored with soy sauce and mirin. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. For gyūdon, Tsuji recommends water flavored with dark soy sauce and mirin.
 
Donburi can be made from almost any ingredients, including leftovers.
   
7 November 1949, Dothan (AL) Eagle, pg. 5, col. 4:
Donalsonville Group
Complete Study
Course On Japan
(...)
Another afternoon the class enjoyed the dish, Okayko Domburi, which means “parent and child,” the members using chopsticks.
 
23 August 1950, Los Angeles (CA) Times, pg.  A1:
SASHIMI?—“No sake, please,” I told Sue Mira. She is a very Japanese girl at the very Kawafuku Cafe, or sukiyaki house. It’s on the littoral of Little Tokyo. “Just sukiyaki.” She asked me if I wanted some unagi donburi. She said that is eel on steamed rice.
 
11 July 1958, New York (NY) Times, “Restaurant Guide,” pg. 26:
Fuji
238 W. 56th St.
off B’way
Real Japanese Food & Atmosphere. Specialties Sukiyaki, Tempura,  Donburi.
 
Insider
29 foods you need to try if you visit Japan
Tiana Attride Jan. 16, 2019, 4:31 PM
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Donburi bowls allow for a wide array of ingredients.
Donburi are bowls of cooked rice topped with a number of other food combinations, including beef, pork, tempura, chicken, egg, and tuna.