Unagi Donburi - Unagi Donburi

...This word was seen from the end of the 17th century, and was mainly used as a container for soba noodles or toppings, but in 1781 (Tenmei 1), when the hatamoto Fuse Inanori (mad name Yamanote Shirohito) invited the restaurant owner Masuya Sosuke of Suzaki to his house, the name of "Nanking blue and white bowl" appears in the menu in addition to flat bowls and large bowls. Eventually, when "eel bowl" was invented, which is a dish of grilled eel on rice and topped with sauce, this simple and delicious method became a favorite of the common people, and the word "donmono" (bowl of rice) was born, as can be seen in the illustration of "Nakahashi" in Volume 1 of "Edo Meisho Zue". Among the rice bowls commonly seen today are eel rice bowls, shortened to unadon, tempura rice bowls called tendon, katsudon, which uses pork cutlet, oyakodon, which is topped with chicken, onion, mitsuba, and other ingredients bound in egg, kaikadon, which uses beef instead of chicken, gyudon, which is topped with stewed beef, tuna sashimi on sushi rice, and konohadon, which is a combination of kamaboko and shiitake mushrooms.

*Some of the terminology that refers to "Unagi Donburi" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…この語は17世紀末ごろから見られ，おもにそばのかけや種物などを入れる器として用いられていたが，1781年(天明1)，旗本布施胤致(狂名山手白人（やまのてしろひと）)が洲崎の料亭主升屋宗助（ますやそうすけ）を自邸に招待したさいの献立書には，平鉢，大鉢などのほかに〈南京染付どんぶり〉の名が見えている。やがて飯の上にウナギの蒲焼をのせて，たれをかける〈うなぎ丼〉などが考案されると，簡便，美味なその方式が庶民の愛好するところとなり，《江戸名所図会》巻一〈中橋〉の図中に見られるごとく，〈丼物〉なる語を生むにいたった。現在ひろく見られる丼物には，〈うなぎ丼〉略して〈うなどん〉，てんぷら丼の〈天どん〉のほか，とんカツを使う〈かつどん〉，鶏肉，タマネギ，ミツバなどを卵とじにしてのせる〈親子丼〉，鶏肉のかわりに牛肉を使う〈開化丼〉，牛肉の煮込みをかける〈牛どん〉，マグロの刺身をすし飯にのせる〈鉄火丼〉，かまぼこ，シイタケなどをとり合わせる〈木の葉丼〉など種類はいろいろである。…

※「うなぎ丼」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報