For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar. As I mentioned in the above paragraph, Chirashi means scatter in English, so if you scatter seafood (kaisen) over sushi rice it is called ‘kaisen chirashi’, and if you mixed in 5 different ingredients (gomoku) into sushi rice, and scatter tamagoyaki and other toppings like I did, it is called Gomoku chirashi.
Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. A typical sauce might consist of dashi (stock broth) flavored with soy sauce and mirin (rice wine). The simmering sauce varies according to season, ingredients, region, and taste. If one needs to distinguish, the bowl is called donburi-bachi ( 丼 鉢) and the food is called donburi-mono ( 丼物). Donburi meals are usually served in oversized rice bowls which are also called donburi. Chef Keisuke Takeda has yet created another brand new concept bringing fresh and authentic Japanese Kaisen Don enjoyable at an affordable pricing for all. Such as squid, prawns, octopus, salmon, crab meat, sea urchin roes. 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. Firstly Kaiser Don is a Japanese dish that consists of foods like white rice and raw sashimi.
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