Domburi (though the more common spelling is donburi, as I just found out):
Donburi (丼?, literally “bowl”, also frequently abbreviated as “don”, thus less commonly spelled “domburi”) is a Japanese “rice bowl dish” consisting of fish, meat, vegetables or other ingredients simmered together and served over rice. Donburi meals are served in oversized rice bowls also called donburi. Donburi are sometimes called sweetened or savoury stews on rice.
The simmering sauce varies according to season, ingredients, region, and taste. A typical sauce might consist of dashi flavoured with soy sauce and mirin. Proportions vary, but there is normally three to four times as much dashi as soy sauce and mirin. For oyakodon, Tsuji (1980) recommends dashi flavoured with light soy sauce, dark soy sauce, and sugar. For gyūdon, Tsuji recommends water flavoured with dark soy sauce and mirin.
I prepared an Onion Soy-Dashi (consisting of soy sauce, mirin sauce, kelp, onion and garlic – all ingredients cooking in a pot for about 10 minutes), it went over a mix of sautéed asparagus, anchovies and garlic, adding a little agar agar to thicken it. Then I topped a bowl of cooked brown rice with this mixture and that’s it! Very simple! The whole dish was absolutely delicious 🙂