Similar to gratin, Doria is the savory meat sauce over steamed rice, covered with melted cheese and baked in the oven. This Yoshoku (Japanese western meal) is a comfort dish from childhood to many Japanese.
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 (Rice Gratin) 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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Meat Doria (Rice Gratin)
Ingredients
- 2 rice cooker cups Japanese short-grain rice (2 rice-cooker-cups (180 ml x 2 = 360 ml) yields roughly 4 servings (3 ½ US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)
For Meat Mixture
- ½ onion
- 1 stalk celery
- 1 carrot
- 6 mushrooms
- 12 oz ground beef (preferably beef 70% & pork 30%)
- 1 can diced tomatoes (14.5 oz, 411 g)
- 3-4 cups vegetable stock/broth (or chicken stock; You need the broth just enough to cover the ingredients, not ALL 4 cups in the recipe.)
For Seasonings
- 2 Tbsp extra-virgin olive oil
- 1 bay leaf
- 4 Tbsp red wine
- ½ tsp sugar
- 3 Tbsp ketchup
- 3 Tbsp tonkatsu sauce (or Worcestershire sauce)
- 1 Tbsp unsalted butter
- kosher salt (Diamond Crystal; use half for table salt)
- freshly ground black pepper
For Toppings
- ¾-1 cup Mozzarella cheese
- ¾-1 cup Parmigiano-Reggiano (Parmesan) cheese
- 2-3 Tbsp panko (Japanese breadcrumbs)
- parsley (fresh, to garnish)
Instructions
- Gather all the ingredients. Start cooking rice using a rice cooker, instant pot, or a pot over the stovetop.
- 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 just enough until all the ingredients are covered (Don't put too much; You will need to reduce the cooking liquid until it's almost evaporated).
- 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(es) and put steamed 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.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
Nutrition
Editor’s Note: Pictures and recipe updated in September 2012.
