Curry Doria (Rice Gratin) カレードリア

Curry Doria is Japanese rice gratin topped with flavorful curry meat sauce and cheese and baked into perfection in a casserole. It screams comfort food!

In Japan, we have a rice gratin dish called Doria (ドリア). What’s Doria? Surely it doesn’t sound like a Japanese word but it is a popular Japanese rice casserole.

Doria was invented in the 1930s by the Swiss chef, Saly Weil, who was the first master chef at Hotel New Grand in Yokohama, Japan. The first Doria was Seafood Doria, which was improvised by Weil for a guest who was sick. Since then, all variations of Doria have become popular Yoshoku (Japanese western food) dishes in Japan (source).

Watch How To Make Curry Doria

Japanese rice gratin with delicious curry meat sauce on top of rice and topped with 2 kinds of cheese.

Doria Sauce

Doria has three components: steamed rice, the savory sauce, and the melted cheese on top. The savory sauce was originally Bechamel sauce (white sauce), but these days there are many sauce variations and this is where you can be creative.

I’ve shared the Doria recipe with the tomato-base sauce (Meat Doria recipe) before, so I’ve made today’s recipe with curry powder. However, it’s not spicy so children can also enjoy this dish.

When you make the sauce, make sure to season the sauce well, by making it a teeny bit on the salty side. The steamed rice dilutes the flavors of the sauce, so don’t worry about making it salty.

Interchangeable Dish with Pasta

By the way, if you prefer pasta instead of rice, you can use elbow (macaroni) or Fusilli pasta. Fusilli is a short spiral pasta with twisted surfaces that grabs hold of the sauce for more taste.

Growing up in Japan, Doria has always been one of my favorite comfort food. As a mom, I love a simple dish like this where you have grains, vegetables, proteins, and dairy in one dish. Plus, how could you resist the melted cheese on top? I especially love the crusty crispy cheese on the baking dish.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.

4.75 from 31 votes

Print

Curry Doria (Rice Gratin)

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Curry Doria is Japanese rice gratin topped with flavorful curry meat sauce and cheese and baked into perfection in a casserole. It screams comfort food!

Course: Main Course

Cuisine: Japanese

Keyword: curry rice, rice gratin

Servings: 4

Author: Namiko Chen

Ingredients

• 3 rice cooker cups uncooked Japanese short-grain rice
• ½ onion
• 1 celery stalk
• 1 carrot
• 2 cloves garlic
• 1 Tbsp extra-virgin olive oil
• 1 bay leaf
• 6 oz ground beef (170 g)
• 6 oz ground pork (170 g)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 Tbsp curry powder
• 1 ½ cups chicken/vegetable stock (360 ml)
• 2 Tbsp Tonkatsu sauce (Homemade Tonkatsu Sauce recipe)
• 2 Tbsp ketchup
• 2 Tbsp unsalted butter (separated)
• ½ cup Mozzarella cheese (120 ml; You can use other cheese like Parmesan.)
• ½ cup Romano cheese (120 ml; You can use other cheese like Parmesan.)
• 2 Tbsp panko (Japanese breadcrumbs)
• Parsley (for garnish)

Instructions

1. Gather all the ingredients. Start cooking rice. See How To Cook Rice (rice cooker or stovetop) for reference. You will also need 2 medium-size baking dishes or 1 large baking dish.

   
2. Mince the onion, celery, and carrot into small pieces.
   
   
3. Heat olive oil over medium heat and add crushed (or minced) garlic and a bay leaf (if you tear in half, the fragrance will come out faster).
   
   
4. Saute minced onion and celery over medium high heat until they are almost translucent.
   
   
5. Add carrot and cook until tender.
   
   
6. Add the meat and break it up, stirring occasionally. Cook until the meat is no longer pink.
   
   
7. Season with salt and pepper.
   
   

8. Add 1 Tbsp curry powder and 1 ½ cup chicken/vegetable broth. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.

   
9. Cover with the lid and bring to a boil. Once boiling, uncover and skim off the foam, fat, scum off from the liquid. It’s important to get rid of them so that you can achieve a nice and clean soup. Reduce the heat to medium low and cook for 5 minutes.
   
   

10. Add 2 Tbsp Tonkatsu sauce, 2 Tbsp ketchup, and 1 Tbsp butter. The meat mixture should be a bit on saltier side than bland taste. You will be eating this dish with rice, so make sure it’s well seasoned. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.

    

11. Use the other 1 Tbsp butter to grease the sides and bottom of the baking dish(es). Place the steamed rice in the baking dish.

    
12. Place the meat mixture (and sauce, if you like) on top of the rice. Then sprinkle both kinds of cheese. Finally sprinkle panko on top to add crispy texture.
    
    
13. Pre-heat the oven on broil for 5 minutes. Broil for 2-3 minutes until the cheese has melted and you see nice char on top. If you don’t have a broil setting, you can simply bake it until the top is golden brown. Everything is already cooked, so all you need to do is melt the cheese.
    
    
14. Sprinkle fresh parsley on top and serve immediately.
    

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.