丼: 363 Terms and Phrases
- 丼
- bowl of rice with food on top
- porcelain bowl
- Takai
- bowl of food
- 蝮丼
- bowl of eel and rice (donburi)
- 牛丼
- rice covered with beef and vegetables
- Gyudon
- Gyūdon
- 鰻丼
- bowl of eel and rice (donburi)
- Unadon or Unagi-donburi (a bowl of boiled rice topped with broiled eel)
- 丼物
- bowl of rice with food on top
- Donburimono (a rice dish)
- 天丼
- tempura served over a bowl of rice
- repeating the same gag or silly line
- Tendon
- 豚丼
- rice covered with pork and vegetables
- 若鳥丼
- young chicken on rice
- 深川丼
- rice bowl with clams and miso broth
- 玉子丼
- bowl of rice topped with boiled eggs
- 他人丼
- oyakodon-like dish made with something other than chicken
- bowl of rice with cooked meat (esp. beef or pork) and eggs on top
- Tanin-don
- カツ丼
- breaded pork on rice
- Katsudon (bowl of rice topped with deep-fried pork cutlet)
- Pork cutlet on rice
- 親子丼
- chicken and egg on rice
- parent and child donburi
- Oyakodon (bowl of rice with chicken and egg)
- 中華丼
- bowl of rice with a chop-suey-like mixture on it
- Chūkadon
- 丼ぶり
- porcelain bowl
- bowl of rice with food on top
- 丼勘定
- sloppy accounting
- running business in ball park figures
- 鉄火丼
- vinegared rice topped with sliced raw tuna
- うな丼
- bowl of eel and rice (donburi)
- うなぎ丼
- bowl of eel and rice (donburi)
- 塩カツ丼
- Shio Katsudon (bowl of rice topped with salty cutlet)
- まむし丼
- bowl of eel and rice (donburi)
- 木の葉丼
- Konoha-don (egg rice bowl with kamaboko)
- 煮カツ丼
- Ni Katsudon (bow of rice topped with stewed cutlet)
- 精進天丼
- Shojin Tendon (vegetarian tendon)
- カレー丼
- Curry bowl
- Curry bowl (Curry on rice in a bowl, in which curry is usually thinned with soup stock.)
- タレカツ丼
- Tare Katsudon (bowl of rice topped with cutlet with soy sauce)
- ドミカツ丼
- Domi Katsudon (bowl of rice topped with cutlet with demi-glace)
- 主な牛丼屋
- Major gyudon restaurants
- 味噌カツ丼
- Miso Katsudon (bowl of rice topped with cutlet and miso sauce)
- 洋風カツ丼
- Western-style Katsudon
- ビフカツ丼
- Beef Katsudon (bowl of rice topped with beef cutlet)
- えびカツ丼
- Ebi Katsudon (bowl of rice topped with prawn cutlets)
- 卵とじカツ丼
- Tamagotoji Katsudon (bowl of rice topped with deep-fried pork cutlet with egg-drop sauce)
- おろしカツ丼
- Oroshi Katsudon (bowl of rice topped with cutlet with grated daikon radish)
- トマトカツ丼
- Tomato Katsudon (bowl of rice topped with cutlet in tomato sauce)
- カレーかつ丼
- Curry Katsudon (bowl of rice topped with cutlet with curry)
- チキンカツ丼
- Chicken Katsudon (bowl of rice topped with chicken cutlet)
- 特製ひれかつ丼
- special pork fillet cutlet bowl
- 沖縄県のカツ丼
- Katsudon in Okinawa Prefecture
- 野菜天丼とも。
- It is sometimes called Yasai (vegetable) Tendon.
- 醤油だれカツ丼。
- The tare katsudon is served with a soy-sauce-based sauce.
- デミカツ丼とも。
- It is also called demi katsudon.
- 特製ロースかつ丼
- special port cutlet bowl
- 煮込みソースカツ丼
- Nikomi Sauce Katsudon (bowl of rice topped with stewed cutlet with sauce)
- サンボ (牛丼店)
- Sanbo (Gyudon restaurant)
- 丼物の一種である。
- Tanin-don is a kind of Donburimono.
- 丼(どんぶり)、小鉢
- China bowl, and Kobachi (small bowl)
- 「鰻重丼」の略である。
- Unaju is an abbreviation for 'unaju don.'
- 親子丼、カツ丼もある。
- Its menu includes oyako-don and katsu-don (a bowl of rice with a pork cutlet on top).
- すき焼き丼なども同類。
- Sukiyakidon (beef bowl) was also invented in the same way.
- サケとイクラを用いる丼
- Rice bowl which uses salmon and salmon roe
- 舞鶴かき丼、舞鶴岩がき丼
- Maizuru Kaki (oyster)-don Rice Bowl dishes, Maizuru Iwa-gaki (oyster)-don Rice Bowl dishes,
- 天玉丼(または天とじ丼)
- Tentama-don (or Tentoji-don)
- 丼物はかき混ぜて食べない。
- You should not stir contents of a rice bowl dish.
- カツ丼にまつわるエピソード
- Katsudon stories
- タレかつ丼醤油だれカツ丼。
- Tare katsudon is also called Shoyudare katsudon (bowl of rice topped with cutlet with soy sauce).
- 下記の「洋風カツ丼」も参照。
- Refer to the 'Western-style katsudon' below.
- 鰻飯には、鰻丼や鰻重がある。
- Unagi meshi includes unadon (a bowl of rice topped with eel) and unaju (a lacquer ware box of rice topped with eel).
- お笑いの業界用語としての天丼
- Tendon as standup-comic jargon
- ソースカツ丼との折衷形である。
- It is a happy medium of the tamagotoji and the sauce katsudon sauce.
- 大阪発の牛丼チェーン店である。
- Nakau is a gyudon chain that originated in Osaka.
- 古典コントの「天丼」に由来する。
- It was named after the classic comic, 'Tendon.'
- カツ丼の上にカレーをかけたもの。
- Curry katsudon is the one in which curry is poured over a bowl of rice topped with a cutlet.
- カツ丼の山梨や新潟における呼称。
- In Yamanashi Prefecture and Niigata Prefecture, the ni katsudon refers to katsudon.
- 詳細は「鰻丼」「鰻重」を参照の事。
- See 'unadon' and 'unaju' for further information.
- (詳しくは「カツ丼」の項目参照。)
- (For further details, refer to 'Katsu-don.')
- ここでは日本料理の丼物を紹介する。
- Here, descriptions of a Japanese dish Donburimono are given.
- 名前の通りに掻き揚げを載せた天丼。
- As the name suggests, this is Tendon topped with kakiage (deep-fried diced shrimp, whitefish and vegetables).
- - すき家の牛丼販売が全面的に中止。
- Sukiya stopped serving the gyudon completely.
- - なか卯の牛丼販売が全面的に中止。
- Nakau terminated gyudon sales completely.
- (「養老乃瀧」は後に牛丼からは撤退)
- ('Yoronotaki Co., Ltd.' withdrew from the gyudon business later.)
- 寿司屋や丼物店で出されることが多い。
- It is often served in sushi restaurants and donburi-mono (single bowl meals) restaurants.
- ソースカツ丼の起源については諸説ある。
- There are many theories about the origin of the sauce katsudon.
- 吉野家、牛丼の特盛りの販売を一時中止。
- Yoshinoya temporarily terminated the sales of tokumori (super large size).
- 器に丼鉢を用いたものを海鮮丼とも呼ぶ。
- This type of chirashizushi is also called seafood bowl (kaisen-don) when served in a donburi bowl.
- 丼 鰻丼、天丼、親子丼、カツ丼、牛丼等
- Donburi (rice bowl dishes), una don (eel donburi), ten don (tempura donburi), oyako don (donburi with chicken and eggs), katsu don (donburi with pork cutlet), gyu don (donburi with seasoned beef), among others.
- 室蘭市周辺ではこれもカツ丼と呼んでいる。
- Around Muroran City wakare is also called katsudon.
- 実家は飲食店で親子丼を発明し売り出した。
- His parents ran a restaurant and started selling oyakodon (literally, parent and child bowl, or chicken and egg rice bowl) which they had invented.
- それとともに牛丼の低価格路線も終了となる。
- With this, a low-price policy for the gyudon ended.
- 用いる食器によって鰻丼と鰻重に分けられる。
- Depending on what bowl is used to serve it in, it is classified into unadon or unaju.
- 蒲焼や鰻丼などの調理方法が考案されている。
- Cooking methods such as kabayaki (eel broiled with sauce) and unagi donburi (bowl of rice topped with broiled eel) have been invented.
- 総称して「変わりカツ丼」と呼ぶ場合がある。
- Such katsudons are generally referred to as 'kawari katsudon' (unconventional katsudon).
- 野菜の天ぷら(精進揚げ)のみを載せた天丼。
- This is tendon topped with vegetable tenpura.
- また、これに伴い、豚丼をメニューから外した。
- With this price hike, it removed the pork bowl from the menu.
- - 「なか卯」は牛丼の販売を一部店舗で中止。
- Nakau terminated gyudon sales at some outlets.
- カツ丼のトンカツをビフカツに置き換えたもの。
- Beef katsudon is where a pork cutlet is replaced with a beef cutlet.
- カツ丼のトンカツをえびカツに置き換えたもの。
- Ebi katsudon is where the pork cutlet is replaced with prawn cutlets.
- 吉野家でも冷凍商品「牛丼の具」を発売している。
- Yoshinoya also sells frozen 'gyudon ingredients.'
- 丼飯の間にもカツを挟んだ2段重ねのものもある。
- Some tare katsudons come with two slices of cutlets, one between the rice and the other on top of it.
- There is a double-decker variation with another tonkatsu placed between two layers of rice.
- このタレカツ丼をそう誤解している可能性が高い。
- It is highly likely that he mistook tare katsudon for the sauce katsudon.
- カツ丼にはさまざまなバリエーションが存在する。
- There are many variations of katsudon.
- 大きな丼にたっぷりと蕎麦が入っているのは野暮。
- It is unsophisticated to serve a large amount of soba in a big bowl.
- 鶏肉料理の専門店では「カツ丼」として供される。
- In restaurants specializing in chicken dishes, chicken katsudon are served as 'katsudon.'
- カツ丼のトンカツをチキンカツに置き換えたもの。
- Instead of a pork cutlet, chicken katsudon is topped with a chicken cutlet.
- 蕎麦屋の丼物のなかでは最高級であることも多い。
- Of all the donburi varieties, Tendon is considered to be the top.
- 基本的には親子丼と同じ調理法を用いて作られる。
- Tanin-don is basically made using the recipe same as Oyako-don.
- そもそも「他人丼」という名称は関西が起源である。
- Primarily, the Kansai region is the birthplace of the name 'tanin-don.'
- - なか卯、牛丼(並)400円→280円に値下げ。
- Naku cut the price of its (regular size) gyudon from 400 yen to 280 yen.
- 鶏卵やキャベツも使わない天丼チックなシンプルな丼。
- It is very straightforward without any egg or cabbage, resembling the tendon (bowl of rice topped with tenpura).
- No eggs or cabbage are added to this tare katsudon, which is no more complicated than a tenpura rice bowl.
- つゆだくとは牛丼における盛り付け指定の一種である。
- Tsuyudaku, a type of serving the customer can request according to their taste.
- 大正時代1913年に(ソース)カツ丼が発表された。
- Katsu-don (Donburimono with cooked and sauced pork cutlet on cooked rice) was introduced in 1913, during the Taisho period.
- 過去には店の丼を模した小型の丼などの景品もあった。
- Other gifts in the past included small models of the bowls used in the shops.
- 茹でたそばを丼に盛り、温かいそばつゆをかけたもの。
- Kake soba is made by adding boiled noodles to a bowl into which hot soup is poured.
- 他人丼の具材をかけうどんに乗せた他人うどんもある。
- There is also tanin-udon in which the ingredients of tanin-don are placed on kake-udon (Japanese wheat noodle with broth).
- このカツ丼は被疑者の両親の知人が持ち込んだものだ。
- The katsudon in question was brought in by some acquaintances of the suspect's parents.
- ゼンショー、牛丼(並)を400円→280円に値下げ。
- Zensho Co., Ltd. cut the price of its (regular size) gyudon from 400 yen to 280 yen.
- また、麺類、丼物などのトッピングとしても利用される。
- They are also used as a topping for noodle dishes and donburi dishes (fish or meat and vegetables served on rice).
- (卵とじカツ丼は1921年とされるが定かではない。)
- (It is said that 'Tamago-toji-Katsudon' (Donburimono with pork cutlet cooked with egg on cooked rice) was introduced in 1921, which remains uncertain.)
- 主に関西地方では牛肉を使用したのを「他人丼」と呼ぶ。
- Mainly in the Kansai region, donburimono using beef is called 'tanin-don.'
- また、木の葉丼の中に少し薄揚げが入っている店もある。
- At some restaurants, some usuage (thin deep-fried tofu) is added to Konoha-don.
- 関東地方の場合、牛肉を使用したのを「開化丼」と呼ぶ。
- In the Kanto region, donburimono using beef is called 'kaika-don.'
- 醤油味、玉子とじである一般的なカツ丼によく類似する。
- It is very much like the common tamagotoji katsudon with a soy sauce flavor.
- この場合、区別するために海鮮親子丼などともよばれる。
- In this case, it may be called Kaisen oyakodon (Seafood oyakodon) to distinguish it from oyakodon.
- 通常、単にカツ丼と呼んだ場合には、豚カツが用いられる。
- The 'katsudon' usually implies a pork cutlet as its topping.
- 卵とじカツ丼は、現在、日本で最も一般的なカツ丼である。
- The tamagotoji katsudon is currently one of the most typical katsudon in Japan.
- なお、天丼にする場合やかき揚げの場合は衣を厚めにする。
- In case of tendon (a tempura rice bowl) and kakiage (deep-fried vegetable strips, shrimp, etc.), a thicker coating is recommendable.
- - ここでは牛丼とよばず「牛めし」の名をたもっている。
- The company keeps calling it 'gyumeshi' instead of gyudon.
- 用いる食器によって、大まかには鰻丼と鰻重に分けられる。
- It is roughly divided into unadon and unaju depending on the container used when it is served.
- 「ドミグラスソース」をかけたカツ丼、という意味である。
- The name means a katsudon with 'demiglace.'
- 特に駒ヶ根市はソースカツ丼の「元祖」の主張に熱心である。
- Komagane City was particularly enthusiastic about proclaiming that its sauce katsudon was the 'original.'
- - なか卯で5日間だけの牛丼限定復活発売がおこなわれた。
- Nakau revived its gyudon sales only for five days.
- そこで「訓子府カツ丼」として町の名物の一つとなっている。
- That is why it has become one of the town's specialties as 'Kunneppu katsudon.'
- 北海道では生の牛肉を使った牛トロ丼という郷土料理がある。
- In Hokkaido, there is a local dish called 'Gyu-toro don' (rice with raw beef) that uses raw beef as an ingredient.
- その他、牛丼や寿司のマグロユッケなどでも生卵と飯を使う。
- Furthermore, a raw egg and rice are used in gyudon (rice covered with beef and vegetables), maguro-yukke (raw tuna and egg mixed together with a spicy Korean sauce) in sushi restaurants, and so on.
- 単に取調室でカツ丼を食べさせたことだけが原因ではない)。
- Katsudon in the interrogation room was not the sole reason.)
- カツ丼専門店「祭太鼓」(大阪市)のメニューの一つにある。
- It is one of the dishes served by 'Matsuridaiko,' a restaurant specializing in katsudon (in Osaka City).
- 卵とじカツ丼を割り下ではなく、ウスターソースで作ったもの。
- The nikomi sauce katsudon substitutes the warishita stock of the tamagotoji katsudon with a Worcestershire-based sauce.
- - すき家でオージー・ビーフを使用し、牛丼販売を再開する。
- Sukiya resumed gyudon sales by using Australian beef.
- 牛丼をファストフードとして展開した最初のチェーン店である。
- It is the first chain to have expanded the gyudon as a first food.
- 用いる食器が丼であれば鰻丼、重箱なら鰻重とする地域もある。
- In some regions, a bowl of rice topped with eel is called Unadon while rice topped with eel in Jubako is called Unaju.
- 天丼(てんどん)とは、丼飯の上に天ぷらを載せた丼物の一種。
- Tendon is a bowl of rice topped with pieces of tenpura.
- 「親子丼」という名前は鶏の肉と鶏の卵を使うことに由来する。
- The name 'oyakodon' ('oya' meaning parent and 'ko' meaning child) is derived from the fact that both chicken meat and chicken egg are used for the dish.
- 親子丼の具材をかけうどんに乗せた親子うどんというのもある。
- There is another variation, oyako-udon (noodle) which is served with the ingredients of oyakodon with udon noodles.
- 小規模牛丼チェーンの牛丼太郎やたつやも値下げ競争に追随する。
- Small-scale gyudon chains, Gyudontaro and Tatsuya entered the price war.
- 氷が溶けにくいように、肉厚の陶器の丼が用いられることもある。
- Sometimes, a thick ceramic bowl is used to prevent ice from melting quickly.
- 明治に入る頃まで「どんぶり」と言えば、この「鰻丼」を指した。
- Prior to the Meiji period, the term 'donburi (bowl)' meant 'unagi donburi.'
- 他の牛丼チェーンでは新メニュー・代替メニューが登場している。
- Other gyudon chains offered new or alternative menus.
- ねぎだく・ねぎ抜きとは牛丼における盛り付け指定の一種である。
- Negidaku (plenty of sliced onions) and Neginuki (less sliced onions) are types of serving the customer can request according to their taste.
- - 神戸らんぷ亭、オージー・ビーフへきりかえて牛丼の販売継続。
- Kobelamptei continued gyudon sales by switching to Australian beef
- 吉田家(よしだや)は佐賀県唐津市(旧浜玉町)に実在した牛丼屋。
- 'Yoshidaya' (吉田家) was a beef bowl shop that really existed in Karatsu City, Saga Prefecture (former Hamatama-cho).
- 「布施無経」「呂連」「薩摩守」「伯養」「猿座頭」「丼礑」など。
- It includes such programs as 'Fusenai kyo' (a story of a priest worrying over offerings), 'Roren' (a story of a fresh priest Roren), 'Satsuma no kami' (a story of a priest traveling without money), 'Hakuyo' (a story of a Zato, Hakuyo), 'Saru Zato' (a story of a blind man and a monkey showman), and 'Dobu Kacchiri' (a story of two blind men).
- これは、開化丼は他人丼の別名と解釈されているからと推測される。
- A possible reason for this is that kaika-don was interpreted as another name for tanin-don.
- 2007年に福井まちなか映画祭のテーマがソースカツ丼であった。
- The theme of the 2007 Fukui Machinaka Film Festival was the sauce katsudon.
- 主体がカレーである店では「カツカレー丼」と呼ばれることもある。
- Restaurants that mainly serve curries may refer to a curry katsudon as 'katsu curry don' (curry rice with a cutlet served in a bowl of rice).
- 天丼に海老が2本のっていることが元になっていると言われている。
- It came from the fact that Tendon is usually topped with two pieces of shrimp.
- 吉野家、期間限定で牛丼(並)通常400円から値引きをおこなった。
- Yoshinoya lowered its regular price of the (regular size of) gyudon from 400 yen.
- また、群馬県前橋市のソースかつ丼の元祖とされる「西洋亭」がある。
- Likewise, the restaurant 'Seiyotei' located in Maebashi City, Gunma Prefecture is referred to as the inventor of the sauce katsudon.
- 神戸らんぷ亭は、当初は同年3月末で牛丼販売を休止する方針だった。
- Kobelamptei first had a policy to terminate gyudon sales at the end of March of the same year.
- 瀬戸内のアナゴを蒲焼きにし、「うな丼」のように盛りつけて食べる。
- Broiled conger caught in the Setouchi area are served on top of rice in a bowl like 'unadon' (a bowl of rice topped with grilled eel).
- おろしカツ丼 丼飯の上にトンカツを乗せ、大根おろしをかけたもの。
- Oroshi katsudon is a bowl of rice with tonkatsu and grated daikon radish on top.
- 蕎麦やうどんに載せたり、丼物種(天丼、掻き揚げ丼)として食べる。
- It is served on top of soba (buckwheat noodles) and udon (wide white noodles) or added to donburimono (a bowl of rice with food on top) such as tendon (tenpura rice bowl) and kakiage-don (deep-fried diced shrimp and vegetables over rice).
- のれん分けや支店の開設をした同店グループを中心にカツ丼が広まった。
- The Yoroppaken group made katsudon popular through its affiliated restaurants and branches.
- うどん・蕎麦などの麺類や、牛丼などの薬味として使われることが多い。
- Shichimi togarashi is typically used as a flavoring for noodles such as udon (Japanese wheat noodle) and Soba (buckwheat noodle), or sometimes gyudon (rice covered with beef and vegetables).
- また、後述のすき焼き丼の名残でコンニャクを一緒に煮込むこともある。
- It also may be simmered with konjac as a vestige from sukiyakidon (beef bowl) described below.
- 牛丼チェーン大手4社から牛丼が一旦きえるという異常な事態となった。
- It was unprecedented that gyudon disappeared in the biggest four chains temporarily.
- 牛丼チェーン店のなか卯が、うどんのメニューに入れていたことがある。
- Nakau Company, Limited, a Gyudon (rice covered with beef and vegetables) restaurant chain, once listed Kizami Udon on the menu for Udon noodles.
- - 早く言えば、うな丼の下に卵かけ飯、醤油でなくウナギ蒲焼のたれ。
- - In short, tamago kake gohan under unadon (a bowl of rice topped with eel) using sauce for grilled eel instead of soy sauce.
- 松山に漱石が居た時に鰻丼を奢ると言って、その代金を漱石に払わせた。
- When Soseki lived in Matsuyama, Shiki invited him out for unadon (a bowl of rice topped with cooked marinated eel) only to have made Soseki pay for it.
- 海外の日本料理店には豚カツやカツ丼が置かれている場合も少なくない。
- Quite a few Japanese restaurants overseas have tonkatsu and katsudon on the menu.
- 吉野家で1日だけの牛丼限定復活発売がおこなわれた(全国150万食)。
- Yoshinoya revived its gyudon sales only for one day in a limited number (1.5million bowls nationwide).
- 吉野家のほぼ全店でオーストラリア産牛肉をつかった「牛焼肉丼」を発売。
- Almost all the outlets of Yoshinoya started to sell 'beef yakiniku bowl,' which used Australian beef.
- - 牛丼太郎以上に牛丼ファンにとっては知る人ぞ知る存在のチェーン店。
- It is a chain which is not generally known but loved better than Gyudontaro by gyudon fans.
- ソースやタレを使わず、塩味をつけたカツをそのまま丼飯に乗せて供する。
- A cutlet seasoned with salt is simply put on a bowl of rice without any sauce.
- カツ丼など特に日本化の進んだ一部の料理は和食に分類される場合もある。
- Some dishes, for example, katsudon (pork cutlet on rice), which have been Japanized significantly are sometimes classified as wa-shoku.
- 酢飯を丼に盛ってその上にマグロの赤身を乗せた料理は鉄火丼と呼ばれる。
- The dish that consists of vinegared rice with slices of red flesh of tuna on top in a china bowl is called 'Tekka-don' (Tuna Rice Bowl).
- 天ぷらを親子丼やカツ丼などのように、甘辛いタレで煮て卵でとじたもの。
- A bowl of rice topped with tenpura flavored with salty-sweet sauce and beaten egg poured over it.
- あらかじめ調合された「牛丼のたれ」も各食品メーカーより発売されている。
- Already mixed 'gyudon sauce' is also being sold by food makers.
- 一部地域を除いて単に「カツ丼」と呼んだ場合は、この卵とじカツ丼を指す。
- With the exception of some regions, the 'katsudon' simply means tamagotoji katsudon.
- - 吉野家は牛丼の販売を、毎日11時から24時までの時間帯限定に拡大。
- Yoshinoya expanded the availability of its gyudon to every day from 11 to 24 o'clock.
- 嘉門達夫が新潟でソースカツ丼を食べたという意味合いの歌を発表している。
- Tatsuo KAMON has published a song implying that he had a sauce katsudon in Niigata.
- ある牛丼チェーン店ではつゆだくに伴うコスト増が年間数億円に上るという。
- In a gyudon chain store, the tsuyudaku-related cost is said to reach hundreds of million yen.
- 丼物(どんぶり) - 牛丼、鰻丼、天丼、カツ丼、親子丼、鉄火丼、木葉丼
- Donburi-mono (a bowl of boiled rice with ingredients on top): gyudon (a bowl of boiled rice covered with cooked beef and vegetables), unagi-don (a bowl of boiled rice topped with broiled eel), ten-don (a bowl of boiled rice topped with tenpura), katsu-don (a bowl of boiled rice topped with pork cutlet), oyako-don (a bowl of rice with chicken meat and egg on top, literally, parent and child rice bowl), tekka-don (a bowl of vinegared boiled rice with slices of raw tuna meat on top), konoha-don (a bowl of boiled rice with cooked egg and kamaboko (steamed fish paste) on top)
- 主となる天ぷらの種類によって「海老天丼」「穴子天丼」等と呼ぶ事もある。
- Tendon is sometimes distinguished by the main ingredient; ebi-tendon is topped with shrimp, and anago-tendon is topped with sea eel.
- 薄手のトンカツを醤油ベースのタレに潜らせて、そのまま丼飯の上に乗せる丼。
- It is a simple bowl of rice topped with a thin pork cutlet dipped in a soy-sauce-based sauce.
- This is a dish in which a thin tonkatsu blanched in soy sauce based 'tare' sauce is put over rice.
- 新潟県外在住者からはカツの見た目からソースカツ丼と誤解されることもある。
- Non-citizens of Niigata Prefecture may mistake tare katsudon for the sauce katsudon because of its appearance.
- 近世風俗史の基本文献とされている守貞謾稿によると、鰻飯は「鰻丼飯」の略。
- Unagi-meshi is an abbreviation for 'unagi donburi meshi (a bowl of boiled rice topped with broiled eel),' according to Morisada Manko (a kind of encyclopedia of folkways and other affairs in the Edo period, written by Morisada KITAGAWA), which is regarded as a basic document on the history of early modern folkways.
- 早くから、うどん、親子丼など牛丼以外のメニューに力を入れていたのが特徴。
- Its characteristics are that it has long focused on the menus other than gyudon--for example, oyako-don (bowl of rice with chicken and eggs, literally, parent and child rice bowl)
- 明治初期には牛丼や他人丼、1891年に鶏肉を卵でとじた親子丼が登場した。
- In the early Meiji period, 'Gyu-don' (Donburimono with cooked beef on cooked rice) and 'Tanin-don' (Donburimono with cooked beef and egg on cooked rice; literally, stranger Donburimono) were introduced, and in 1891, 'Oyako-don,' in which chicken meat cooked with egg is placed on cooked rice appeared.
- しかし丼物や麺類の種物から飯や麺を除いたものは格好の肴となる場合がある。
- The foods left after steamed rice and noodles each removed from rice bowl dishes and noodle dishes with toppings, however, can be perfect sakana.
- 見た目は親子丼に似ているが、鶏肉の代わりに薄く切った蒲鉾を鶏卵で綴じる。
- It looks like Oyako-don (bowl of rice with chicken and egg, literally, parent and child rice bowl), but thinly sliced kamaboko (boiled fish paste) is used instead of chicken to cook with lightly beaten chicken eggs.
- カツ丼は戦後しばらく日本が貧しかった時代に庶民にとってはご馳走であった。
- Katsudon used to be a rare treat for common people some time during the post-War period when Japan was not a rich country.
- 下味以外に、味を付けない豚カツを丼飯の上に乗せ、大根おろしを乗せたもの。
- Apart from salt and pepper used before a pork cutlet is deep-fried, the otherwise unseasoned cutlet is put on a bowl of rice and a mound of grated daikon radish is added.
- 沖縄県では、卵とじカツ丼ではあるが、むしろちゃんぽんのようなカツ丼がある。
- In Okinawa Prefecture a tamagotoji katsudon somewhat like chanpon is available.
- これをうけて、吉野家は2か月程度で牛丼の販売を再開するという報道がされた。
- As the result of this, Yoshinoya was reported to resume the sale of its gyudon in about 2 months.
- 丼や皿に盛った冷たいうどんに各種の種物を載せ、冷やしたつゆをかけて供する。
- Hiyashi-Udon is served in a bowl or a dish with various toppings after pouring in chilled soup broth.
- 「カツカレー丼」ではないのは、カツカレーと異なり、主体がカツだからである。
- It is not called 'katsu-curry don' because the main part of this dish is the cutlet unlike katsu-curry.
- 今でも、うどん屋や食堂ではメニューに牛丼がなくても、他人丼はある事が多い。
- Many noodle shops and restaurants still have menus without Gyu-don but have with Tanin-don.
- 漫画家の加藤礼次朗は、カツ丼発祥の地伝説のある高田馬場三朝庵の子息である。
- Reijiro KATO, a cartoonist, was born into the family of Sanchoan in Takadanobaba, a legendary restaurant where katsudon was created.
- 近代一般的な卵を使用した変形カツ丼は「卵カツ丼」「上カツ丼」と呼ばれている。
- Its variant with eggs, which today is more prevalent, is called 'tamago katsudon' or 'jo katsudon.'
- (店舗は1915年創業だが、これはカツ丼の提供開始とは必ずしも一致しない。)
- (It was established in 1915 which does not necessarily coincide with the year when it started to serve katsudon.)
- 一方、後発の神戸らんぷ亭の牛丼はどちらかというと正統な牛鍋風の調味であった。
- In contrast, Kobelamptei's gyudon, a late comer, had a rather traditional gyunabe-like seasoning.
- 丼物(どんぶりもの、どんもの)とは、丼に盛った飯の上に具を載せた料理である。
- Donburimono (or Donmono) is a dish in which cooked rice is placed in a bowl with other ingredients on top.
- これをうけて、1月21日、吉野家は先述の牛丼復活販売を当面延期すると発表した。
- As the result, Yoshinoya announced that it would postpone the revival of its gyudon sales for a time on January 21.
- 鰻飯は本来「鰻丼飯(うなぎどんぶりめし)」の略で、鰻丼と同じものを指していた。
- Unagimeshi originally used to be a short term for 'unagi donburi meshi' which the same as unadon.
- ただし、店によっては「開化丼」と称しても豚肉を使用したのが出されることもある。
- However, some restaurants served kaika-don using pork.
- 日本人の意識では他人に頼まないと八宝菜をご飯にのせられない(中華丼の項参照)。
- Japanese don't dare to put chop suey on cooked rice by themselves but will ask someone to do so (refer to chuka-don (bowl of rice with a chop-suey-like mixture on it)).
- 国の経済だって、家庭の経済だって、個人の経済だって、丼勘定でいいものではない。
- Whether it's national economics, family economics, or personal economics, it's not something where sloppy accounting is good enough.
- 石川県では、木の葉丼を「玉子丼」(たまごどん)と称して供する飲食店が見られる。
- In Ishikawa Prefecture, konoha-don is served with the name of 'Tamago-don' (donburimono with egg) at some restaurants.
- その結果、現在でも福井県では「カツ丼」とは当たり前にソースカツ丼のこととされる。
- Consequently even now 'katsudon' naturally refers to the sauce katsudon in Fukui Prefecture.
- 牛丼チェーンの地域的特性として、四国には吉野家・すき家・なか卯のみの出店である。
- One of the local features of gyudon chains is that only Yoshinoya Co., Ltd, Sukiya, and Nakau Company, Limited have outlets within the Shikoku region.
- 豚カツを丼飯の上に乗せ、トマトとタマネギなどを煮た酸味のあるソースをかけたもの。
- Tomato katsudon is a dish in which a vinegary sauce with stewed tomatoes and onions is poured over a pork cutlet on rice.
- だが、卵とじカツ丼の文化圏内にも散発的にソースカツ丼を商う食堂を見出すこともある。
- Yet even in a region of tamagotoji katsudon culture one can sporadically find restaurants serving sauce katsudon (bowls of rice topped with pork cutlets with sauce).
- 現在ではやや甘口の醤油漬けが主流になり、イクラ丼やイクラの寿司として使われている。
- Now salmon roe is usually eaten with a little sweet soya sauce and is often used in dishes such as salmon roe on rice (ikura-don) or in sushi.
- このことは安価なアメリカ産牛肉にささえられた牛丼屋チェーンに深刻な影響をあたえた。
- This had heavy effects on gyudon chains that had been supported by inexpensive American beef.
- - 神戸らんぷ亭はオージー・ビーフに切り替え、価格改定をおこない、牛丼販売を継続。
- Kobelamptei continued gyudon sales by switching to Australian beef and revising the price.
- また、イベント会場などでテナントとして出店し、牛丼弁当などを販売するケースもある。
- Some chains open their outlets in event sites as a tenant to sell gyudon bento (lunch box).
- 「別れ」(具を丼飯の上に乗せず、調理時の手鍋に入れたままの状態)で供する店も多い。
- Many restaurants offer 'wakare' (in which the toppings are not put on a bowl of rice but are served in the sauce pan in which they are cooked).
- ソースカツ丼 群馬県や福島県、長野県駒ヶ根市、福井県、山梨県などの地方料理である。
- Sauce katsudon (bowls of rice topped with pork cutlets with sauce) is a local dish in places like Gunma Prefecture, Fukushima Prefecture, Komagane City in Nagano Prefecture, Fukui Prefecture and Yamanashi Prefecture.
- 牛肉料理の専門店では、特に断りが無くても「カツ丼」=「ビフカツ丼」である事も多い。
- In restaurants specializing in beef dishes, 'katsudon' means 'beef katsudon' without any special notice.
- 各牛丼チェーンでは持ち帰り用の容器を用意しており、「牛丼弁当」としても販売している。
- Gyudon chains have takeout containers to sell gyudon as 'gyudon bento.'
- 吉野家などの牛丼チェーンが関西に進出するまでは、牛肉の丼といえば「他人丼」であった。
- Donburi with beef meant 'tanin-don' until Gyu-don (donburimono with cooked beef on cooked rice) chains such as Yoshinoya penetrated into the Kansai region.
- 飯は、たれを少し加えて炊きあげ、丼によそおい、焼き上げたアナゴを載せれば出来上がり。
- Cook rice with a small amount of sauce, dish out into a bowl and top it with the broiled conger.
- 「天津丼(てんしんどんぶり)」、「蟹玉丼(かにたまどんぶり)」という名でも呼ばれる。
- It is also called 'Tenshin-donburi' or 'Kanitama-donburi.'
- (大阪では、カツを煮ず、丼飯の上にカツを乗せ、その上から溶き玉子で閉じる様式もある。)
- (In some areas in Osaka cutlets are not cooked with the stock but are put on rice over which beaten eggs are poured.)
- (牛丼太郎 並盛250円→200円、たつや並盛400円→300円→250円→200円)
- (Gyudontaro cut the price of the regular size from 250 yen to 200 yen and Tatsuya cut the price of the regular size from 400 yen to 300 yen, then to 250 yen, and then to 200 yen)
- 大阪市ではドミカツ丼とは呼ばないが、ビーフカツ丼がドミグラスソース味である場合がある。
- In Osaka City the beef katsudon (bowl of rice topped with a beef cutlet) may come with a demi-glace flavor although it is not called domikatsu-don.
- 丼飯の上にタマネギを割下で煮てトンカツを入れ鶏卵でとじたものをのせた料理で丼物の一種。
- This is a kind of rice bowl dishes in which tonkatsu and slices of onion cooked with egg in the warishita stock (the basic seasoning in Japanese cuisine prepared with soup stock, sugar, and soy sauce) are served on rice.
- もっとも一般的なカツ丼は、豚カツを出汁と砂糖と醤油で鶏卵とじにした具を乗せたものである。
- For one of the most typical katstudons, a deep-fried pork cutlet on the rice is cooked with tamagotoji (egg-drop sauce) prepared with soup stock, sugar, soy sauce and chicken eggs.
- また、大阪市内のカツ丼屋には、「喝鈍」「祭太鼓」など、この「別れ」を標準とする店も多い。
- In many katsudon restaurants in Osaka City such as 'Katsudon' and 'Matsuridaiko,' it is treated as a standard.
- - 吉野家は牛丼の販売を、期日限定から、毎日11時から15時までの昼食時間帯限定に拡大。
- Yoshinoya expanded the availability of its gyudon from the limited period to limited daytime hours every day--from 11 to 15 o'clock.
- 「とんかつ太郎」は醤油だれカツ丼の専門店というわけではなく、普通のとんかつ屋さんである。
- Tonkatsu Taro is an ordinary tonkatsu restaurant, not necessarily specializing in katsudon with a soy-sauce-based sauce.
- 現在の吉野家を源流とするファーストフードの牛丼は牛鍋とちがう独自の調味が工夫されている。
- The current gyudon as a fast food that started from Yoshinoya has its own distinct seasoning that makes it different from gyunabe.
- このように、丼ものの様式は日本で受容され、具を変えることにより次々と新種が生まれている。
- In this way, the Donburimono style has been accepted in Japan, and new Donburimono have been introduced one after another by changing the ingredients.
- こうすれば椀や丼の中身が熱いスープ(味噌汁など)でも、熱い思いをせずに持つことができる。
- In this way, you can hold a wooden or china bowl containing hot soup such as miso soup, without feeling its heat.
- 丼物はこの様式を崩し、おかずと御飯が一緒となっているので、簡便な食事として好まれている。
- Donburimono deviates from the old convention, and it's considered a simple meal because cooked rice and side dish are placed together.
- さらに山梨県、新潟県におけるカツ丼は、カツの下にキャベツがしかれたソース味のものをいう。
- Moreover, katsudon in Yamanashi Prefecture and Niigata Prefecture refers to katsudon in which shredded cabbage is spread beneath the cutlet seasoned with Worcestershire sauce.
- 玉子丼や親子丼とよく似た料理法であり、親子丼の鶏肉をトンカツに変えた応用形とも考えられる。
- The recipe is similar to tamagodon (a bowl of rice topped with soy-sauce-flavored scrambled eggs) and the oyakodon (a bowl of rice topped with chicken and eggs), and it can be regarded as a variant of the latter in which the chicken replaces the pork cutlet.
- その後、「牛丼祭」とめいうち、10月1日から5日と11月1日から5日に限定的に牛丼を販売。
- Later it sold a limited number of its gyudon bowls labeled 'gyudon festival' from October 1 to 5 and from November 1 to 5.
- また、駒ヶ根市や会津若松市では丼飯の上に千切りのキャベツを敷いた上でカツが盛り付けられる。
- In the Cities of Komagane and Aizuwakamatsu shredded cabbage is spread over rice before a cutlet is placed.
- 木の葉丼(このはどん・このはどんぶり)とは、大阪および京都界隈で一般に供される丼物である。
- Konoha-don, also referred to as Konoha-donburi, is a kind of donburimono (rice dish) which is commonly served in Osaka and Kyoto area.
- たいていは店の使い走りが蕎麦を出前し、後で丼や蒸籠などの器を引き取りにゆくことが多かった。
- The shop errand boy usually delivered soba and picked up the dishes such as donburi bowls and seiro afterwards.
- 「丼+カツ」というカツ丼のルーツ・元祖となるのが、このソースカツ丼(ソースかつ丼)である。
- The sauce katsudon is the source or origin of katsudon, namely 'a bowl of rice plus a pork cutlet.'
- カツ丼(カツどん)は、丼物の一種で、丼に盛った飯の上に、味を付けたカツレツを乗せた日本料理。
- Katsudon is one of the Japanese rice bowl dishes, in which a bowl of rice is topped with a seasoned pork cutlet.
- フジオフードシステムのまいどおおきに食堂が、メニューに牛丼を加え、並盛り280円で提供開始。
- Maido Okini Shokudo of Fujio Food System Co., Ltd started to add the gyudon to its menu and offer the regular size for 280 yen.
- - すき家が牛丼とカレーの並盛りを330円に値下げ(旧価格、牛丼350円、カレー380円)。
- Sukiya cut the prices of its regular size gyudon and curry rice to 330 yen (from the previous prices of 350 yen for a gyudon bowl and 380 yen for a curry rice.)
- 最も古い丼物は鰻丼で19世紀初めに登場し、続いて江戸末期には深川丼がうまれたといわれている。
- It is said that the Unagi-donburi (Donburimono with roasted eel on cooked rice) introduced in the early nineteenth century is the oldest Donburimono, and that Fukagawa-donburi (with cooked shellfish as an ingredient) appeared next toward the end of the Edo period.
- また、カツ丼専門店では、カツ丼を綴じる玉子をカレーソースに置き換えた「カレーカツ丼」がある。
- Also, some katsudon (pork cutlet on rice) restaurants have 'curry katsudon' on the menu, in which the egg soup for binding the cutlet in katsudon is replaced by curry sauce.
- 具にかかる汁、タレをご飯が吸収し、ご飯自体の味わいが変化することも、丼物の魅力の一つである。
- It is also an attractive feature of Donburimono that the soup or sauce for the side dish is absorbed by the cooked rice, thus changing the taste of the cooked rice.
- 板チョコを中に入れた「チョコとん」、カツ丼のタマネギをゴボウと山芋の千切りに替えた「松本丼」
- There was a variation called 'choko ton,' tonkatsu with a chocolate bar inside and another called 'matsumoto don,' a variety of katsudon, in which onion slices were replaced with shredded burdock and yam.
- 代替メニューの豚丼、イクラシャケ丼、鶏丼等の販売を開始するとともに、朝定食の全日発売を開始。
- It started not only to sell the pork bowl, salmon and salmon roe bowl, chicken bowl, and other alternative menus but also to sell a morning set meal all day long.
- 吉野家が「牛丼復活祭」として11時から100万食限定(各店舗約1000食)で牛丼の販売を再開。
- Yoshinoya restarted to sell only 1 million gyudon bowls (1000 bowls per outlet) at 11 o'clock as 'Gyudon Rivival Festival.'
- メニューの中にこの独特のカツ丼も含まれているという感じだが、大半の客は、このカツ丼を注文する。
- This special katsudon is just one among the many dishes on the menu though it is ordered by most of the customers.
- ソースかつ丼の現存・普及している地域に片寄りがあり、その店舗や地域は全国的に分散点在している。
- The presence and prevalence of sauce katsudon is limited to certain regions, and restaurants and areas that serve them are scattered across the country.
- ハヤシライスを丼に入れ、鯱に見立てたエビフライを2つ立てた「金シャチ丼」なども考案されている。
- Meanwhile, 'Kin-shachi Don' (a bowl of hot rice with two golden hoko (mythical carp with the head of a lion and the body of a fish)) is now designed by planting two Ebi furai, mimicking a pair of hoko, apart on a bowl of rice with hashed meat.
- 現在はほとんど使われる事のない言葉だが、卓袱台のほかに「かめちゃぶ」(牛丼)という表現がある。
- There is another term 'kame-chabu' (gyudon beef bowl), but the term is out of date now.
- - 丼飯に和風に仕立て片栗粉などで口当たりがよいようにとろみをつけたカレーソースを掛けたもの。
- The curry sauce is made to have a Japanese flavor and made slightly viscous with katakuriko (potato starch) or a similar ingredient to give it a smooth texture, and the sauce is poured over a bowl of rice.
- 前述の「BSEの影響」にて、なか卯、すき家、吉野家、松屋にて牛丼の販売が休止(一部店舗を除く)。
- Due to the above-mentioned 'effect of BSE', Nakau, Sukiya, Yoshinoya, and Matsuya terminated gyudon sales (except for some shops).
- 富裕な階層を相手にした高級料亭から、蕎麦や丼物といった庶民の味まで、さまざまな食文化が生まれた。
- Various eating cultures, ranging from high-class restaurants for rich people to dishes for common people, such as soba and donburi-mono (rice bowl dishes), were generated.
- 各牛丼チェーンにて牛丼が復活したが、いずれも300円台とBSE騒動以前の価格より値上げされている。
- Gyudon chains revived gyudon but raised the prices to the 300 yen range from the price level set before the BSE problem occurred.
- おおよそのスタイルとして、ソース (調味料)にとんかつをくぐらせてから丼飯の上に盛ったものである。
- Typically, a pork cutlet is dipped in sauce (seasoning) before it is put on top of a bowl of rice.
- しかし、外国から見た場合、すき焼きや牛丼などの肉料理もまた日本独特であるから日本料理の範疇に入る。
- However, such meat-based dishes as sukiyaki (thin slices of beef, cooked with various vegetables on a table-top cast-iron pan) and gyudon are considered being included in the category of nihon-ryori, because they are specific to Japan from a foreign point of view.
- パンの間に挟んだエビフライサンド、卵綴じにしてご飯に乗せたカツ丼えびカツ丼にして食べることもある。
- When you put it between two slices of bread, it is called 'ebi furai sand' (fried prawns sandwich), and when you placed it on a bowl of hot rice after cooking it with beaten egg, it is called 'ebi katsudon' (fried prawn and egg topped with rice).
- コントなどにおいて同じことを2度またはそれ以上繰り返すことで滑稽な効果をもたらすことを天丼と言う。
- In standup comedy acts, when the same thing is repeated twice or more for comic effect, it's called 'Tendon.'
- しかし、神戸らんぷ亭の味付けは違和感があったためか、のちに調味がみなおされ一般的な牛丼風味となった。
- However, Kobelamptei reconsidered its seasoning and started to give a common gyudon taste later probably because its original taste was different from what consumers liked.
- 陶磁器でできた丼や茶碗など、やや重たいものは安定して持つために、親指のつけねを縁につけて安定させる。
- When you have to hold slightly heavier bowls such as those of ceramics, you press your thumb's webbing against the rim of the bowl to keep it firm.
- 市中の蕎麦屋では通常は海老の天ぷらを載せたものが多く、天丼のような形で天ぷらを載せるものなどもある。
- At soba restaurants in the city, prawn tenpura is often used as the topping for tenpura soba and tenpura is sometimes arranged like that for Tendon (tenpura on rice).
- - 吉野家、西日本地区(愛知、岐阜、富山の三県を含む)の店舗にて牛丼(並)400円→280円に値下げ。
- Yoshinoya cut its prices of its (regular size) gyudon from 400 yen to 280 yen in outlets in western Japan (including three prefectures of Aichi, Gifu, and Toyama),
- - 吉野家、東日本地区(静岡、長野、新潟の三県を含む)の店舗にて牛丼(並)400円→280円に値下げ。
- Yoshinoya cut the prices of its (regular size) gyudon from 400 yen to 280 yen in outlets in eastern Japan (including three prefectures of Shizuoka, Nagano, and Nigata),
- 前者は牛丼店における「牛皿」、後者は蕎麦屋におけるいわゆる「蕎麦蕎麦屋」といったものがそれに相当する。
- An example for the former is 'gyu-sara' (literally, beef plate) in a beef bowl restaurant while one for the latter is 'nuki' (literally, removal) in a soba (buckwheat noodle) restaurant.
- 受験生や試合に臨むスポーツ選手の「勝つ」という験担ぎのために、前日や当日にカツ丼が食べられる事がある。
- Students sitting for entrance examinations or athletes before a match often eat katsudons a day before or on the day of such an event, believing in the auspicious homophony between the words, 'katsu' (to win) and 'katsu' (cutlet) which might bring them luck.
- また、トーフカツとegg substituteなどを用いれば、ベジタリアン仕様のカツ丼さえも可能である。
- Even vegetarian katsudon is not impossible if bean curd cutlets and egg substitutes are used.
- 例えばとんかつチェーン店かつやには、チキンカツ丼が、カレーうどんのチェーン店得正にはミンチカツ丼がある。
- For example, the tonkatsu (pork cutlet) restaurant chain Katsuya offers chicken katsudons and minchi katsudons (bowls of rice topped with minced pork cutlets) are available in Tokumasa, a curry-udon (thick Japanese wheat noodles with curry soup) restaurant chain.
- カツ丼とは呼べないが、卵とじカツ丼の具を丼飯にトッピングせず、別に盛って出す「別れ」と呼ばれる様式もある。
- In a dish which however is not called 'katsudon,' the ingredients of the tamagotoji katsudon are not put on a bowl of rice but are served on a separate plate; this is called a 'wakare' (separate) style.
- キャンペーンの一環としてオレンジと白の2種類(牛丼1食に1枚)の「牛丼復活記念オリジナル手拭」を配布した。
- As a part of the campaign, Yoshinoya gave its 'original cotton towel commemorating the revival of the gyudon' (a towel per bowl) in variations of two colors: orange and white.
- ドミカツ丼とほぼ同じ材料をほぼ同じ方法で調理するが、丼でなくカレーライス向けの大きいお皿にのせて出される。
- This dish is served in a large plate for curry rice though prepared with almost identical ingredients in a nearly similar manner to domi katsudon.
- 吉野家の牛丼販売が、第一号店築地店と出店契約上メニューが変更できない競馬場、競艇場内をのぞき全面的に中止。
- Yoshinoya terminated gyudon sales at all outlets except for its first outlet, Tukiji shop, and the outlets in the facilities of racecourses and speedboat racing stadiums whose menus were not allowed to be changed under the contract.
- 天ぷら丼(てんぷらどんぶり、てんぷらどん)が略された物であるが、現在は天丼と言う名称が一般的になっている。
- Tendon, as it's commonly called today, is an abbreviation for 'Tenpura Donburi.'
- 台湾でも日系のコンビニなどで弁当の具材として見かけることがあるほか、カツ丼に似た「排骨飯」が普及している。
- Also, in Taiwan, they can be found as one of the accompanying dishes in a bento in Japanese style convenience stores, while 'pork chop and rice,' a similar dish to katsudon, has also gained popularity.
- またカツ丼のように玉ねぎとカキフライを割り下で煮て、鶏卵でとじ、飯の上に乗せたカキフライ丼という料理もある。
- There is also a dish called kaki-furai don (kaki furai on rice), which is prepared by boiling onions and kaki furai in warishita (stock mixed with soy sauce, mirin and sugar), covering it with egg, and putting it on rice, just like the dish of katsu don (pork cutlet on rice).
- 元祖親子丼は、割り下で鶏肉のみを煮て卵とじにしたもので、現在のように玉ねぎやミツバ等の材料は使われていない。
- The original oyakodon only used chicken boiled in warishita and served with egg, ingredients such as onion and Japanese honewort were not used as they are today.
- - なか卯の全店でアメリカ合衆国産、オーストラリア産、メキシコ産などの牛肉をつかった「牛カルビ丼」を順次発売。
- Nakau began to sell 'beef kalbi bowl' at all its outlets using consecutively US beef, Australian beef, Mexican beef.
- 日本において、中華料理の麻婆豆腐や蟹玉と、御飯の組み合わせの麻婆丼、天津飯などとを別の料理として認識している。
- In Japan, for example, the combination of cooked rice and the Chinese dish of Sichuan-style bean curd (tofu) and ground pork of spicy taste (Mabo-tofu), and the combination of cooked rice and Chinese dish with fried egg and crab (Kanitama) is recognized as independent of Mabo-don (cooked rice and Mabo-tofu) and Tehshin-don (cooked rice and Kanitama), respectively.
- なお、東京での事例は、丼飯の上に揚げたてのトンカツを置き、その上からドミグラスソースをかけるという様式であった。
- For the Tokyo domi katsudon demi-glace sauce is poured over a freshly deep-fried pork cutlet on rice.
- このタイプは訓子府町内では非常にポピュラーで町内出身の人が町外で一般的な卵とじカツ丼を見て不思議がるほどである。
- This type of katsudon is so popular in Kunneppu-cho that the people from this town find tamagotoji katsudon which is more common outside the town very peculiar.
- 牛丼チェーン店などでは「つゆだく」、「ねぎだく」など客の好みにあわせた盛りつけを無料でおこなっている場合がある。
- Chain stores of the gyudon may accept a request of serving according to the customer's taste, such as 'tsuyudaku' (plenty of sauce) and 'negidaku' (plenty of sliced onions).
- 例えば牛丼や肉じゃがは、味付けに醤油や出汁、みりんなど日本特有の調味料を用いるから、日本料理であると考えられる。
- For example, gyudon (rice covered with beef and vegetables) and nikujaga (simmered meat and potatoes) are considered nihon-ryori, because seasoning specific to Japan, such as soy sauce, soup stock, and mirin (sweet cooking rice wine), is used to give them flavor.
- 鮭を煮ることなしに、刺身のまま白いご飯の上にのせ、イクラを添えた場合は「鮭いくら丼」「サケ親子丼」などと呼ばれる。
- If, instead of cooked salmon, fresh slices of raw salmon are placed on top of white rice along with salmon roe, then the dish is called 'sake ikura don' (salmon rice bowl with salmon roe) or 'sake oyako don' ('oyako' meaning parent and child; the salmon being the 'parent' and the roe being the 'child').
- しかし、こういった日本の食事作法から丼物が生まれたことは偶然の産物であるが新しい調理方法を生み出すきっかけとなった。
- However, although Donburimono originated from such Japanese table manners by chance, its introduction provided the opportunity to develop new cooking methods.
- 「卵とじカツ丼」が一般的でありそれを単に「カツ丼」と呼ぶエリアで、ソースカツ丼などそれ以外のカツ丼をさすときの名称。
- Western-style katsudon is a name with which to refer to the non-standard katsudon such as sauce katsudon in regions where the 'tamagotoji katsudon' is most common and hence it is simply referred to as 'katsudon.'
- 関西では沢庵付けを三切れ出す事は縁起を担ぐ(三方)ものとされ、関西の丼専門店ではあえて三切れの沢庵付けを出す店もある。
- In the Kansai region, serving three slices of takuan is for good luck (Sanpo or three directions and the number 3 is considered auspicious) whereby some donburi ('rice bowl dish' consisting of fish, meat, vegetables, or other ingredients simmered together and served over rice) restaurants in Kansai serve three slices of takuan on purpose.
- 「俗事百工起源(1885)宮川政運」によると、堺町(現在の東京人形町)で大久保今助がこの鰻丼を考え出したとされている。
- According to 'Zokuji Hyakko Kigen (1885) Masayasu MIYAGAWA' (literally, the 'Origins of Mundane Affairs and Crafts and Arts written in 1885 by Masayasu MIYAGAWA,'), unadon (or unagi-donburi) was said to have been devised by Imasuke OKUBO in Sakai-cho (the present-day Ningyo-cho, Tokyo).
- 牛丼や博多ラーメンの店のほとんどは、紅しょうがを入れた器を客席に置いており、客が自分でトッピングするようになっている。
- Most of the restaurants of gyudon (rice covered with beef and vegetables) and Hakata ramen put containers of beni-shoga on customers' tables so that customers can help themselves.
- 親子丼が鶏の肉と鶏の卵を使うことに対し、鶏肉以外の肉(牛肉・豚肉)を使用する事(他人の肉を使用する)から名づけられた。
- Oyako-don is made using chicken and eggs, whereas tanin-don is made using meat except for chicken (beef or pork), i.e., using meat of a stranger for an egg; hence tanin-don is named after this recipe.
- 親子丼(おやこどん、おやこどんぶり)とは、鶏肉、玉ねぎなどを割り下で煮て鶏卵でとじ、ご飯の上に乗せた料理で丼物の一種。
- Oyakodon is a rice bowl dish that uses boiled chicken and onion in warishita (stock mixed with soy sauce, mirin and sugar) over rice with egg.
- スーパーマーケットなどの惣菜コーナー、コンビニエンスストア、持ち帰り弁当店などで「牛丼弁当」を販売しているケースもある。
- Gyudon bento is available at a delicatessen section of some super markets, convenience stores, and take-out stores.
- 丼飯の上に豚カツをのせ、ウスターソース(をベースにトマトケチャップ・酒などを加えたソースなど)をかけただけの場合もある。
- Alternatively, a pork cutlet is put on the bowl of rice over which Worcestershire sauce (which serves as the basis of the sauce mixed with ketchup, sake, etc.) is poured.
- 大手では最後までのこった松屋フーズの牛丼販売も中止(2004年3月10日 - 3月31日の期間は一部の店舗で特別販売)。
- Matsuya Foods Company, Limited was the last major chain to terminate gyudon sales (although some outlets sold it as a special order during the period from March 10 to March 31, 2004.)
- 他人丼(たにんどん、-どんぶり)とは、牛肉もしくは豚肉を、玉ねぎなどと割り下で煮て卵でとじ、丼飯の上に乗せた料理である。
- Tanin-don or tanin-donburi is a dish in which beef or pork that is boiled with onions in a stock mixed with soy sauce, mirin and sugar, stiffened with eggs, and then placed on donburi meshi (a bowl of boiled rice).
- ちなみに、2009年5月現在、主な同業他社の牛丼並盛りの価格は、吉野家380円、松屋380円、なか卯390円となっている。
- For reference, major competitors' prices of regular size gyudon are 380 yen for Yoshinona, 380 yen for Matsuya, and 390 yen for Nakau as of May 2009..
- なお、これに対しタモリは「昼間の牛丼屋で牛皿を肴に一杯やってるオヤジを見るとしぶいと思う」とさらにマニアックな返しをした。
- Also Tamori responded to her showing his further fanatic liking for it by saying, 'I find middle-aged men having a drink with gyusara (beef dish) as a side dish unobtrusively elegant at gyudon shops in the daytime.'
- これらの地域の中にはカツ丼と言えば「ソースカツ丼」を指し、だし汁で煮て溶き卵でとじたカツ丼を「煮カツ丼」と呼ぶものもある。
- In these areas, katsudon refers to this 'sauce katsudon' and the dish with tonkatsu cooked with egg in soup stock is differentiated as 'Nikatsudon.'
- ドミカツ丼(デミカツ丼) 後述するかつめし同様、ご飯の上に豚カツをのせ、ドミグラスソース(デミグラスソース)をかけたもの。
- Domi katsudon (Demi katsudon) as well as Katsumeshi, which is described below, is tonkatsu on rice with demiglace (a type of brown sauce) over it.
- - たつや、引き続き牛丼の販売をつづける方針をしめすが、BSEの影響をうけ、価格変動が頻繁に発生する(200円-300円)。
- Tatsuya showed its policy to continue gyudon sales but had to often change the prices due to the effect of BSE (200 yen - 300 yen).
- これをきっかけに彼は出身地である福井県に戻り、同地にて1924年1月ヨーロッパ軒を再開し、高畠が考案したカツ丼も提供された。
- This led him to return to his hometown Fukui Prefecture where he reopened Yoroppaken in January 1924, serving the katsudon he had created.
- また同じく東京の浅草にあった屋台のとんかつ屋「河金」で、大正時代より「河金丼」の名で提供されていたものを元祖とする説もある。
- There is another theory according to which the origin of katsu-curry was a dish called 'Kawakin-don' having been served since the Taisho period by 'Kawakin,' a street stall for tonkatsu in Asakusa, Tokyo.
- 以前は東海道新幹線(一部山陽新幹線)車内でも、鰻丼に似た「うなぎ弁当」(通称「うな弁」)を販売していたが、現在では見かけない。
- Previously, 'unagi-bento' (a box lunch containing broiled eel, commonly known as 'una-ben') used to be sold on the Tokaido Shinkansen (and partly on the Sanyo Shinkansen), but that is no longer the case.
- 鰻丼(うなどん、うなぎどんぶり)は、丼に入れた飯の上にウナギの蒲焼を乗せ、タレと好みによりサンショウの粉を振りかけた日本料理。
- Unadon, or unagi-donburi, is a Japanese cuisine consisting of boiled rice in a bowl topped with kabayaki (broiled eel) and poured tare (a special sauce for broiled eel) on it, and as one's preference, some powdered sansho (Sichuan pepper) added on top.
- (そのため、後述のBSE問題の時もいち早く牛丼の販売中止に踏み切り、また、損害も他の牛丼チェーン店に比べ少なかったと言われる)
- (This is said to be because it had a head start in withdrawing its gyudon from the market and suffered less heavy damage than other chains, when the BSE issue described below occurred.)
- 予約が不要の「出前」を行っている飲食店には、寿司・蕎麦・うどん・丼物・ラーメン・中華料理・カレーライス・ピザ・洋食などがある。
- Restaurants and shops that provide a 'demae' service without the need for preordering offer foods such as sushi, soba (buckwheat noodles), udon (wheat noodles), donburimono (rice dishes), ramen (Japanese noodles which originated in China), Chinese dishes, curry and rice, pizza and Western dishes.
- また、茹でて冷やして締めたそばを暖めて丼に盛り、温かいつゆを張ったかけそばもある(語源は「つゆをぶっかける」が縮まったもの)。
- Another popular way of eating soba is kake-soba (which is a short form of 'bukkakeru' (dump soup on something) whereby soba prepared as mori-soba or zaru-soba above is warmed in hot water before being placed in a bowl and hot soup is poured over the noodles.
- 卵とじカツ丼の具は、玉ねぎとトンカツを割り下(出汁と砂糖と醤油で作る日本料理の基本的な調味料)で煮て、溶き卵でとじたものである。
- The ingredients are onions and a pork cutlet, which are cooked with the warishita stock (the basic seasoning in Japanese cuisine prepared with soup stock, sugar, and soy sauce) and finished with beaten eggs poured over it.
- 福島県会津若松市は「ソースカツ丼に最初にキャベツを入れた町」として、店舗が伝統会津ソースカツ丼の会を結成し、町おこしをしている。
- In Aizuwakamatsu City, Fukushima Prefecture, restaurants have formed the Aizu Society for the Traditional Sauce Katsudon to revitalize the town by advertising it as 'where cabbage was first included in the sauce katsudon.'
- 衣笠丼に至っては、京都では定番であるが、それ以外の地域・たとえば神戸・大阪などの近畿では、キツネ丼として供されている場合がある。
- Although Kinugasa-don is a standard dish in Kyoto, in other cities, for example Kinki region including Kobe, Osaka and so on, it is sometimes served as Kitsune-don.
- 関西では、親子丼に似た丼物で他に若竹丼(筍を卵で綴じている)、ハイカラ丼(揚げ玉を綴じる)、衣笠丼(油揚げを綴じる)などがある。
- In Kansai area, there are other donburimono which are similar to Oyako-don: Wakatake (young bamboo)-don (bamboo shoot is cooked with lightly beaten egg), Haikara (stylish)-don (bits of fried tempura batter is cooked with lightly beaten egg), Kinugasa (umbrella)-don (deep-fried tofu is cooked with lightly beaten egg) and so on.
- 重箱を使うものは大正時代に登場し、漆器を使うなど高級な印象を与えることを狙ったようで、現在でも鰻丼と比べると価格が高い傾向がある。
- The jubako box made its appearance during the Taisho period, and lacquer or other material was used in an effort to create the impression of luxury, so that even today unaju in a jubako box tends to be more expensive than unadon or unagi-donburi in a bowl.
- その後、養老乃瀧、松屋フーズ、ゼンショー、神戸らんぷ亭などが牛丼(牛めし)をチェーン展開した(「養老乃瀧」は後に牛丼からは撤退)。
- Yoronotaki Co., Ltd., Matsuya Foods Company, Limited, Zensho Co., Ltd., Kobelamptei and other food industries followed Yoshinoya Co., Ltd. to build up a chain store of the gyudon (gyumeshi).
- 新潟県外在住者からはカツの見た目からソースカツ丼と誤解されることがある(誤解に基づいた文献もあるため、解読には注意が必要である)。
- People outside Niigata Prefecture sometimes mistake this for a sauce katsudon because of its appearance. (As some books are based on this misunderstanding, careful attention is required when reading them.)
- 伝聞や自称、推測などの不確定な説を除いた場合、現時点では1913年の東京・早稲田のヨーロッパ軒(高畠増太郎)がカツ丼の最初とされる。
- To exclude hearsay, self-claimed inventors or conjecture, we can therefore assume at the present that this katsudon created by Yoroppaken in 1913 in Waseda, Tokyo (Masutaro TAKABATAKE) was the first katsudon.
- 本来の「カツ丼」ではあるが、今日では卵とじかつ丼のスタイルのほうが国内一般的であるため、一部地域を除いて「ソースかつ丼」と呼ばれる。
- Despite being the original 'katsudon' it is nevertheless called the 'sauce katsudon' except in some places because today tamagotoji katsudon is more popular in Japan.
- 丼飯の上にキャベツを敷き(福井県のものにはキャベツがない)専用のソース又はウスターソースにくぐらせたりかけたりした豚カツをのせたもの。
- Over a bowl of rice, a layer of shredded cabbage is placed, then tonkatsu which is either dipped in or covered with a special sauce or Worcester sauce is placed on top of that (those in Fukui Prefecture eat this without the cabbage).
- 問題の牛肉は工場でのチェック体制がきちんとはたらいたことにより、消費者には販売されていないため「吉野家の牛丼は安全だ」と同社は強調した。
- Because Yoshinoya had not sold the beef in question to consumers thanks to its successful inspection scheme at the plants, it emphasized, 'Yoshinoya's gyudon is safe.'
- また、北海道の訓子府町には新潟のとやや異なり、ご飯の上に海苔を敷いて揚げたてのカツを乗せ、それにタレをかけるタイプのカツ丼が存在している。
- Kunneppu-cho, Hokkaido has such a type of katsudon; a little bit unlike the tare katsudon in Niigata, the sauce is poured over the freshly deep-fried pork cutlet placed on top of the dried laver spread over the rice.
- オージー・ビーフの確保に目処がたち、店舗も首都圏を中心に他牛丼チェーンとくらべ数もすくないことから、4月以降も牛丼販売継続すると発表した。
- However, it announced that it would continue gyudon sales in and after April because the chain, whose outlets were fewer in number than other chains and located mainly in Tokyo and adjacent prefectures, had a prospect of securing Australian beef.
- 蕎麦屋、うどん屋、牛丼屋、寿司屋・回転寿司、カレーショップ、ファミリーレストラン、定食屋、お好み焼き屋、カフェ・喫茶店、出前・ケータリング
- Soba restaurant, udon restaurant, gyudon (beef bowl) restaurant, sushi restaurant and 'conveyor belt' sushi bar, curry shop, family restaurant, set meal restaurant, okonomiyaki (savory pancake) shop, cafe and teahouse, and restaurant meal delivery service and catering
- さらには金魚や、飴のような菓子なども似たような形で売り歩かれ、また明治時代に入っては牛乳も桶に入れられ柄杓で各戸の鍋や丼に量り売りされた。
- Goldfish and such confectionaries as candies were also sold in a similar manner, and in the Meiji era, milk in a wooden bucket was sold by measure by pouring milk with a ladle into a saucepan or a bowl of the customer.
- 地方の食堂では鶏肉を用意する手間の関係で「親子丼」と称して、実際には炒め物に使う豚肉などを利用して「他人丼」が供されることがしばしばある。
- Restaurants in the country side often serve 'tanin-don' under tha name of 'oyako-don' in which pork used in stir-fried dishes is used instead of chicken to save preparing time and effort.
- - ご飯にカレーソースとハヤシライスソース、あるいはカレーソースと牛丼の具というふうに、カレーとほかのソース(具や汁)を一対一で掛けたもの。
- A curry sauce and another sauce (ingredients or a soup) with a ratio of one to one are poured over rice, combinations including a curry sauce and a sauce for hashed rice, and a curry sauce and ingredients for gyudon (rice covered with beef and vegetables).
- 逆に「ソースカツ丼」などが一般的でありそれを単に「カツ丼」と呼ぶエリアでは、卵とじカツ丼のことを「煮カツ丼」などと呼んで区別する場合がある。
- Conversely, in regions where 'sauce katsudon' is most popular and is therefore simply called 'katsudon,' the tamagotoji katsudon is designated 'ni katsudon' (a bowl of rice topped with a stewed cutlet) to distinguish it from the standard sauce katsudon.
- なお、天丼は三定(創業天保8年:東京都台東区浅草)が嚆矢(現在は海老・白身・掻き揚げの天婦羅を丼飯の上に載せ丼汁をかけた天丼)と言われている。
- It is said that Tendon was first served at a restaurant called Sansada (Asakusa, Taito Ward, Tokyo; founded in 1838), where a bowl of rice was topped with deep-fried diced shrimp, whitefish and vegetables with sauce poured over it.
- また、卵とじカツ丼以外のカツ丼を商っている店の場合、卵とじカツ丼ともう一種類というようなかたちで、複数種のカツ丼を併売していることも珍しくない。
- Restaurants that serve katsudon other than tamagotoji katsudon often sell a set of katsudon in the form of the coupling of a tamagotoji katsudon with another.
- 牛丼(ぎゅうどん)とは、牛肉のバラ肉や切り落とし肉をコマ切れにして、タマネギとともに甘辛くにこんだ具材を丼にもった飯のうえにかけただけの庶民料理。
- The gyudon (rice covered with beef and vegetables) refers to a cuisine for the common people that consists of a bowl of rice topped with solid pieces of chopped-up pork ribs or pieces of sliced meat simmered with onions in a mixture of sugar and soy sauce.
- ビートたけしがフライデー襲撃事件を起こした際、取調中に捜査員から食事を促されたときに「取調べで食事といえばあれしか無いだろう」とカツ丼を注文した。
- In custodial interrogation with regard to his violent assault of the editors of the popular magazine 'Friday,' when told to have a meal by the detective, Takeshi BEAT ordered a katsudon, saying 'when it comes to food during interrogation, I can think nothing but that.'
- 手軽に調理できるレトルト食品・冷凍食品「牛丼の素」が江崎グリコ、エスビー食品、マルハ等の食品メーカーや牛丼チェーンのすき家・松屋から発売されている。
- Instant gyudon mixes, easy-to-make retort foods and frozen foods are marketed by food companies--Ezaki Glico Co., Ltd., S&B Foods Inc., Maruha Corporation, and gyudon chains--Sukiya and Matsuya.
- また、1921年(1922年説もあり)に早稲田高等学院生の中西敬二郎らがソースかつ丼を考案し周辺の店に広まった、との説もある(これは前説とは対立する)。
- There is another account (which contradicts the foregoing) that in 1921 (or 1922 according to some) Keijiro NAKANISHI who was a student of the Waseda University Senior High School and others invented the sauce katsudon which then spread to restaurants around the School.
- - 吉野家はアメリカ産牛肉の禁輸解禁をうけて、ある程度販売する量の牛肉が確保できたとして、2月11日から2月13日に限定して牛丼の復活販売をすることを決定。
- Following the report on the removal of a ban on US beef import, Yoshinoya determined to revive gyudon sales only from February 11 to 13 in that it was able to secure enough beef to serve a certain quantity of the bowls.
- 最も一般的な調理法は丼飯に数種類の天ぷらを載せて甘辛い丼汁(タレ)をかけた物であるが、タレをかけずに天ぷらを軽く煮付けてのせるものや、塩をかけるものもある。
- The most common way of making Tendon is to top a bowl of rice with a variety of tenpura and pour salty-sweet sauce over it; however, there are other methods, including flavoring the tenpura instead of pouring sauce on it or just sprinkling a bit of salt over the tenpura.
- その期間は冷凍商品「豚丼の具」、「牛焼肉丼の具」のみ発売していたが、2008年4月以降「冷凍牛丼の具」も一部の通信販売や生活協同組合などで販売を再開している。
- Yoshinoya sold only 'butadon ingredients' and 'beef yakiniku bowl ingredients' of frozen foods during the period, but resumed sales of 'frozen gyudon ingredients' through some mail orders or co-op stores after April 2008.
- なぜなら東京で発表され、早稲田周辺などで広まった新しい料理・カツ丼が、当時の食堂店主らの手で地方の各地域に持ち帰られ、(その地域での)「元祖」を名乗ったからだ。
- For the new dish 'katsudon' publicized in Tokyo and spread around the Waseda area was brought back by restaurant owners to their hometowns and became the 'original' (in the regions).
- ゆでた蕎麦・うどんを丼に入れ、場合によって群雲(むらくも)に見立てた海苔を敷いてから、生卵を割り入れて、汁と薬味を添えたものを「月見うどん」、「月見そば」と呼ぶ。
- Boiled soba (buckwheat noodles) and udon (wheat noodles) put in a bowl, and sometimes after putting nori (dried seaweed) to resemble gathering clouds, cracking a raw egg into it and adding soup and condiments, are called 'Tsukimi soba' and 'Tsukimi udon,' respectively.
- 「鮭親子丼」、あるいは、「鮭いくら丼」と知られている丼物の場合は、白米の上にサケやイクラを並べただけだが、はらこ飯の場合はご飯にも味付けがなされるところが異なる。
- Donburi-mono (rice bowl dish) that are known either as 'sake ikura don' or 'sake oyako don' are served simply by placing salmon and salmon roe on top of white rice; whereas harakomeshi differs from other such dishes in that the rice is flavored as well.
- この鮪の漬けを鉄火といったが、昨今では鮪の赤身を鉄火と呼ぶようになり、伝統的な鉄火巻きや鉄火丼だけでなく、様々な鮪の赤身を用いた料理に、鉄火という言葉が使われている。
- Although tekka originally meant maguro no zuke (red flesh of tuna soaked in soy sauce), today, the word tekka has extended its meaning to red flesh of tuna itself, and it has been used not only for traditional dishes such as tekka maki (tuna sushi roll) and tekka don (a bowl of rice topped with tuna), but also to various dishes using red flesh of tuna.
- 2006年9月6日、埼玉県警察所沢署の警部が、取調室で被疑者にカツ丼を食べさせるなどしたとして、減給100分の10(3か月)の懲戒処分を受けた(この警部は同日に退職)。
- On September 6, 2006 a captain of the Tokorozawa Police Station in Saitama Prefecture was reprimanded with a pay cut of 10% (for three months) for allowing a suspect to eat a katsudon in the interrogation room. (The captain resigned on the same day.)
- 大阪市住之江区・インテックス大阪で開催される「05食博覧会大阪」の会場限定で、メキシコ産牛肉をつかって吉野家の牛丼を販売(1日2000食限定、牛丼弁当並盛1個400円)。
- Yoshinoya sold its gyudon of Mexican beef only at the exhibition site of 'The International Festival UTAGE 2005 IN OSAKA' held at Intex Osaka, Suminoe Ward, Osaka City in a limited number (2000 boxes of regular gyudon bento [box lunch] for 400 yen per box).
- 仕込鍋の中のスープにはスープを煮出す材料がふんだんに投入されており、そのまま丼に入れると、元が何かわからない細かいものが浮いていたが、後に、丼投入時には笊で漉すようになった。
- When making the soup, the pot was filled with ingredients and then the soup was poured directly into the ramen bowl, resulting in minute bits of ingredients floating on the surface, although they later began to filter the soup.
- 一般的な牛丼のレシピとしては冒頭にもかいてあるように、「適度な大きさにきった牛薄切肉やタマネギなどを醤油・砂糖・みりんなどの調味料でにこんだものをご飯の上にのせる」といったものだ。
- As was mentioned at the start, the recipe of the gyudon in general is to 'slice beef and onions to the proper size, simmer them in a mixture of seasonings such as soy sauce, sugar and sweet sake, and put them on a bowl of rice.'
- 白飯にのせ、タレをかけた「天丼」、蕎麦・うどんにのせた「天麩羅蕎麦」・「天麩羅饂飩」も一般的な料理であり、多くの蕎麦屋では丼類、麺類それぞれの最高級メニューとして花形を飾っている。
- Tendon (tempura placed on top of steamed rice in a bowl with sauce sprinkled over it),' 'Tempura-soba (buckwheat noodles topped with tempura prawns)' and 'Tempura-udon (wheat noodle topped with tempura prawns)' are common dishes, and these three kinds of dishes are the most expensive and star dishes in donburi and noodle menus in many soba restaurants.
- 牛丼太郎、牛丼販売継続の方針をしめし、米国産牛肉の在庫がなくなる2月中旬ごろから牛丼への一時的豚肉混合(同年2月中旬-3月中旬頃)やオージー・ビーフへの切り替え等の対応をおこなった。
- Showing its policy to continue gyudon sales, Gyudontaro started to take measures around the mid-February, when it was about to run out the stock of U.S. beef; for example, it mixed pork as a temporary measure (from the mid-February to mid-March) and switched to Australian beef.
- 息子の大山柏の回想によると40cm以上もある鰻の蒲焼がのった鰻丼ペロリと完食し、ビーフステーキとフランスから輸入した赤ワインが好物で、体重は最も重いときで95kgを越えていたという。
- According to a memory of his son, Kashiwa OYAMA, Iwao gobbled up a bowl of rice topped with a more than 40 cm of kabayaki (grilled and seasoned with a slightly thick, slightly sweet sauce) eel, and favored beefsteaks and red wine imported from France, thus Iwao's weight was more than 95 kg when he was the heaviest.
- 牛丼太郎は牛丼販売継続の方針をしめし、米国産牛肉の在庫がなくなる2月中旬ごろから牛丼への一時的豚肉混合(同年2月中旬-3月中旬頃)やオージー・ビーフへのきりかえ、価格改定等の対応をおこなった。
- Showing its policy to continue gyudon sales, Gyudontaro started to take measure around the mid-February, when it was about to run out the stock of beef; for example, it mixed pork temporarily (from the mid-February to mid-March), switched over to Australian beef, and revised the price.
- 日本では、様々な地域の料理が供されてるにも関わらず、特定の地域の料理のみを供する飲食店(専門店)を除けば、やはり椀や丼などの食器を手に持つことが多く、一方で前屈姿勢で食べることは忌避されている。
- Although a variety of food from a variety of regions are provided in Japan, excluding eating places (specialty restaurant) which provide meals of specific regions, they still often hold eating utensils such as rice bowl or china bowl, on the other hand, they avoid eating in a stooped position.
- 本来は、昭和の物資不足の時代に、中華人民共和国天津市産の良質米である「小站米」(シャオチャンミー)をわざわざ使った、蟹肉入り卵焼き乗せ丼という意味であり、「天津芙蓉蟹肉飯」という料理名であった。
- Originally, during the Showa period when Japan faced supply shortages, the name came from 'Tianjin Fu Rong Xie (fried crab with egg white)' with rice, which meant a dish served using a donburi (china bowl) that contained steamed rice from 'Xiaozhanmi,' which is a high-quality rice produced in Tianjin City in the People's Republic of China, topped with fried egg with crab meat.
- 吉野家は牛丼の主原材料となる米国産牛肉の調達先開拓がすすみ、終日営業に必要な量の確保が可能となったことにより、全国の吉野家約1040店で牛丼の常時24時間販売を約4年1ヶ月ぶりに再開すると3月17日発表。
- On March 17, Yoshinoya announced to start round-the clock gyudon sales for the first time in four years and a month because it was successful to expand the supply source of US beef, a main ingredient of the gyudon, and became capable of securing the quantity of beef required for regularly offering 24-hours serving at about 1040 outlets nationwide..
- その頃の刑事ドラマの取調室のシーンでは、刑務所に行ったら二度と食べられないだろうと刑事が自分の安月給から店屋物のカツ丼をとってやり被疑者に食べさせると、被疑者はその情にほだされ犯行を自供をするというシーンがあった。
- In the interrogation room scene of a detective story made around that time, a low-paid detective orders katsudon out, pays for it, and lets the suspect eat it, saying 'You'll never be able to eat it once you're in jail;' moved by his kindness, the suspect begins to confess to his crime.
- 2008年5月30日に放送された『スタジオパークからこんにちは』(日本放送協会)に出演した石坂浩二の話によると、ある日油分が多い牛丼を食べている市川を見て石坂が注意したところ「こんな年になってそう食生活なんて変えられないよ」と笑っていたという。
- According to the story of Koji ISHIZAKA who appeared in the TV program 'Hello from Studio Park' aired on May 30, 2008, Ichikawa laughed and said 'It is not easy to change dietary habits at my age' when Ishizaka warned Ichikawa who was eating oily Gyudon (a bowl of rice topped with beef) every day.
- 日本の味博覧/そぼろぼろぼろ大好き弁当/上方幕の内 温弁当/てまり寿司/花瓢/鯛めし/竹の子ごはんと桜めし/東山五条/大阪名物まむし丼/特選弁当『京都』/牛若丸御前/弁慶御前/上方幕の内/中華餐々/じゅうじゅう亭/とんかつ弁当/21世紀出陣弁当/五目釜めし
- Nihon-no-aji Hakuran ('taste of Japan' expo), Soboro-boroboro Daisuki Bento, Kamigata Makunouch On-Bento (Kyoto/Osaka-style hot boxed lunch), Temari-zushi, Hanahisago, Taimeshi (sea-bream rice), Takenoko-gohan to Sakura-meshi (bamboo-shoot rice and 'Sakura' rice), Higashiyama Gojo, Osaka meibutsu Mamushi-don (Osaka specialty grilled-eel rice), Tokusen Bento 'Kyoto' (special recipe lunch 'Kyoto'), Ushiwakamaru Gozen, Benkei Gozen, Kamigata Makunouchi (Kyoto/Osaka-style boxed lunch), Chuka Sansan (lunch with a variety of Chinese foods), Juju-tei, Tonkatsu Bento (pork-cutlet lunch), 21-seiki Shutsujin Bento (21st-century 'kick-off'lunch), Gomoku Kamameshi (assorted rice in a small pot)
- 主なメニューは、各種の蕎麦や酒のほかに、種物(たねもの)の種だけを酒の肴として供する抜き(ヌキ、天ぷら、鶏肉、鴨、卵、など、天ぬきの項も参照)や蒲鉾=「板わさ」、わさび芋、海苔、厚焼き玉子、はじかみショウガと味噌、また場合によっては親子丼などの丼ものなど。
- In addition to the various soba dishes and sake, the main items on menu include nuki, the toppings of noodles that are served as tapas (such as tenpura, chicken meat, duck meat and eggs that have been discussed under 'Ten nuki'), kamaboko (steamed fish paste) or itawasa (kamaboko and wasabi), wasabi imo (grated yam and wasabi), nori, Japanese omelet, fresh ginger and miso (fermented soybeans) paste and donburi dishes such as Oyakodon (chicken and eggs cooked in sauce served over rice).
- ここで出される店屋物がカツ丼である根拠としては、店屋物の発注先として歴史的に最もポピュラーな店舗は蕎麦屋であり、蕎麦屋に注文可能なもので取り調べのスケジュールを阻害せず、時間が経っても伸びずに、さめても魅惑的なメニューがカツ丼であったからとする見解がある。
- It seems that the ordered food was katsudon because historically speaking, one of the most popular restaurants by which the police have food delivered is the soba restaurant, and what the restaurant can serve, what neither intervenes in the interrogation schedule nor becomes soggy over time, but remains tasty even when cold is presumably katsudon.
- だが、それがモチーフとなってパロディ化されたものが広まったことから、「本来やってはいけない事を被疑者を信じて特別にした人情刑事」というエピソードのはずが「取調中の食事はカツ丼が出る」、「自白するとカツ丼を食べさせてもらえる」などと誤解されるようになってしまった。
- However, a caricatured version of this motif became widespread, so that the episode of 'the humane detective who believes in the suspect doing him a special favor although he should not' came to be misinterpreted to mean that 'katsudon is served during police interrogation' or 'the suspect can eat katsudon if he confesses.'
- しかし日本国外の日本食レストランで提供される料理には、歴史がある伝統的な日本料理ばかりでなく、鉄板焼き、照り焼き、カレーライス、カツ丼、ラーメンから、カリフォルニアロールを始めとするアメリカ式巻物類にいたるまで、比較的近年になって日本以外の食文化と融合して出来た料理も含まれる。
- However, Japanese restaurants overseas serve not only Japanese dishes with tradition and history, but also relatively new dishes ranging from teppanyaki (foods grilled on an iron plate), teriyaki (grilling with soy sauce and sugar), curry and rice, pork cutlet on rice and ramen (Chinese soup noodle) to American-style sushi roll like California roll, which were created by mixing various ideas extracted from the foods culture of Japan and others.