Brrr… it’s really cold in San Francisco and we might see its first snowfall tonight in more than 30 years! It’s a perfect day to enjoy some oven baked food for cold days like these. Today I want to share Meat Doria recipe.
What is Doria? In Japan we call rice gratins “doria.” We saute vegetables and meat in white sauce or tomato sauce, pour over the steamed rice, and then bake it in an oven or oven toaster. Gratins and dorias are my favorite comfort dish from childhood and also my children’s favorite. Stay warm!
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- ½ large onion
- 1 celery stalk
- 1 carrot
- 6 mushrooms
- 2 Tbsp. olive oil
- 1 bay leaf
- ½ lb beef (preferably beef 70% & pork 30%)
- ¼ cup red wine
- 1 (14.5 oz) diced tomato can
- ½ tsp. sugar
- Vegetable or chicken broth
- 3 Tbsp. Ketchup
- 3 Tbsp. Tonkatsu sauce or Worcestershire sauce
- 1 Tbsp. butter
- Sea salt/Kosher salt
- Freshly ground black pepper
- Cooked Japanese rice (to fill up the bottom of your baking dish)
- ¾ - 1 cup Mozzarella cheese
- ¾ - 1 cup parmesan cheese
- 2-3 Tbsp. Panko
- Fresh parsley for garnish
- Finely chop the onion, celery, carrot, and parsley and slice the mushrooms.
- In a large skillet, heat oil on medium high and cook the bay leaf until fragrant. Then sauté the onion and the celery until soft.
- Add the mushroom and the carrot and cook until soft.
- Add the meat and pour red wine. Use a wooden spoon to break up the meat.
- When the meat is almost cooked, add tomatoes with their juice and the sugar. Then add vegetable broth until all the ingredients are covered.
- Add Ketchup and Tonkatsu sauce and bring it to a boil.
- Remove excess fat from the soup.
- Reduce heat to medium low and simmer (without a lid) until most liquid is evaporated. When you move the meat sauce and see the bottom of the skillet, it’s done cooking.
- Add the butter and season with salt and pepper.
- Butter the baking dish and put rice.
- Pour the meat sauce on top of rice. Then sprinkle 2 kinds of cheese and Panko on top.
- Set the oven setting to broil (high) and broil for 2-3 minutes until the cheese is nicely melted and turns golden color. Garnish with parsley and serve.
Editor’s Note: Pictures and recipe updated in September 2012.