Complete Guide to Don Types

The world of donburi is wonderfully diverse. Each type has its own character, history, and devoted following. Here's your complete guide to the major don varieties you'll encounter in Singapore.

Gyu Don – The Beef Bowl

Japan's most popular donburi features thinly sliced beef simmered with onions in a sweet-savory sauce of soy, mirin, and dashi. The meat is tender, the onions slightly caramelized, and the sauce infuses every grain of rice. Often topped with a raw or soft-cooked egg, pickled ginger (beni shoga), and seven-spice powder (shichimi).

Where to try: Sukiya for budget-friendly, Fat Cow for premium wagyu versions.

Kaisen Don – The Seafood Bowl

A showcase of fresh sashimi over sushi rice. Unlike chirashi (which is technically scattered sushi), kaisen don emphasizes the rice bowl format with generous portions of fish. Common toppings include salmon, tuna, yellowtail, sweet shrimp, salmon roe, and uni.

Where to try: Kei Kaisendon specializes in customizable seafood bowls with premium cuts.

Ten Don – The Tempura Bowl

Crispy tempura – typically prawn, vegetables, and sometimes fish – served over rice with a drizzle of tentsuyu (tempura dipping sauce). The contrast between crunchy batter and soft rice is essential. Quality ten don maintains crispness even as the sauce is absorbed.

Where to try: Tendon Kohaku for their signature light, crispy batter.

Unagi Don – The Eel Bowl

Grilled freshwater eel glazed with sweet kabayaki sauce over rice. The eel is typically prepared using the Kanto (steamed then grilled) or Kansai (grilled directly) method. Rich, slightly sweet, and incredibly satisfying. Often served with sansho pepper to cut through the richness.

Where to try: Man Man for traditional charcoal-grilled preparation.

Katsu Don – The Pork Cutlet Bowl

Breaded, deep-fried pork cutlet (tonkatsu) simmered with egg and onions in a dashi-based sauce. The egg creates a silky coating that binds the crispy cutlet to the rice. Associated with good luck – students eat it before exams because "katsu" sounds like "to win."

Where to try: Look for restaurants with dedicated tonkatsu preparation for the best results.

Oyako Don – Parent and Child Bowl

The poetically named "parent and child bowl" features chicken and egg simmered together in a savory-sweet sauce. The name refers to the chicken (parent) and egg (child) combination. When done well, the egg should be just set on the edges but still slightly runny in the center.

Buta Don – The Pork Bowl

Originating from Hokkaido, buta don features thick slices of pork, typically grilled or pan-fried and glazed with a sweet-savory sauce. Unlike the thin-sliced beef in gyu don, buta don showcases substantial cuts of pork with a more robust, caramelized flavor profile.

Where to try: Butahage for authentic Hokkaido-style preparation.