Donburi (literally "bowl") is a Japanese dish consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are usually served in oversized rice bowls which are also called donburi.

Its history dates back to the Muromachi Period (1330-1570). At that time, there was a dish called houhan, which was a bowl of rice topped with stewed vegetables, with dashi soup poured on top. Houhan was a dish originally prepared at temples.

It was not until urban economy was developed in the Edo Period (1603-1867) that the donburi dishes we know today emerged. A donburi dish is an ensemble of multiple culinary arts, and has rules for its assembly.

Its present form is considered to have originated from una-don, invented in the Bunka Bunsei Era (1804-1829) of the Edo Period. It was a dish of rice stuffed with grilled eel, so that people could eat easily at theatres. Before very long, cheap restaurants and those specializing in donburi, began to thrive.

The first donburi, which is the una-don or unadon has happily maintained its popularity among the Japanese people. The combination of grilled eel, sweet soy sauce, and rice has went from being a movie house dish, into a staple dish among Japanese restaurants.

One of the most popular variant of donburi even outside of Japan is the katsudon. The rice bowl topped with breaded pork cutlets has gained a massive following all over the world.

More Info: en.wikipedia.org