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 on 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 sauté vegetables and meat in white sauce or tomato sauce, pour over Japanese steamed rice, and bake it in an oven or toaster oven until golden brown on top (a microwave is not suitable for this task).
Gratins and dorias are my favorite comfort dishes from childhood and also my children’s favorite. I hope you’ll love Meat Doria as much as we do!
Ingredients You’ll Need
Meat Doria uses a tomato-based sauce, so there’s no need to make a white sauce with flour and milk.
- Japanese short-grain rice
- onion, celery rib, carrot, and mushrooms
- ground beef and ground pork
- diced tomatoes
- vegetable stock
- olive oil and butter
- red wine
- seasonings and spices: Diamond Crystal kosher salt, black pepper, sugar, bay leaf, and ketchup
- panko (Japanese breadcrumbs)
- Parmesan cheese and Mozzarella cheese
How To Make Meat Doria
- Cook the rice. I use a rice cooker but you could cook it in a large saucepan or pot over the stove.
- Meanwhile, prep the vegetables.
- Cook the sauce ingredients. Use a large skillet or pan and cook on medium high or medium heat. Then, simmer to reduce the liquid.
- Assemble in a baking dish. Sprinkle panko and the cheeses on top.
- Broil until golden brown. Garnish with chopped parsley.
More Casserole Recipes You’ll Love
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Meat Doria (Rice Gratin)
Meat Doria or Rice Gratin is a beloved comfort dish from childhood for many Japanese. This casserole of steamed rice is topped with a savory meat sauce and cheese, then broiled until golden and melty. It‘s a cozy home-cooked meal that kids and adults will enjoy.
Ingredients
- 4 servings cooked Japanese short-grain rice (hot; about 4 cups, 600 g)
For the Meat Sauce
- ½ onion
- 1 rib celery
- 1 carrot
- 6 mushrooms
- 12 oz ground beef and pork combination (preferably 70% beef and 30% pork)
- 1 can diced tomatoes (14.5 oz, 411 g)
- 3–4 cups vegetable stock/broth (or chicken stock; you need just enough to cover the ingredients when cooking, so you may not use all 4 cups)
For the 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 (plus more to grease the baking dish)
- Diamond Crystal kosher salt
- freshly ground black pepper
For the Toppings
- ¾–1 cup Mozzarella cheese (grated)
- ¾–1 cup Parmigiano-Reggiano or Parmesan cheese (grated)
- 2–3 Tbsp panko (Japanese breadcrumbs)
- parsley (fresh, to garnish)
Instructions
- Gather all the ingredients. Start cooking the rice. Please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice, enough for 4 servings. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
- Finely chop ½ onion, 1 rib celery, and 1 carrot. Slice 6 mushrooms. Mince some fresh parsley and set aside for garnish.
To Cook the Sauce
- Heat a large skillet on medium high. Then, add 2 Tbsp extra virgin olive oil. Add 1 bay leaf and cook until fragrant. Then, add the onion and celery and sauté until soft.
- Add the mushroom and carrot and cook until soft.
- Add 12 oz ground beef and pork combination and 4 Tbsp red wine. Use a wooden spoon to break up the meat.
- When the meat is almost cooked, add 1 can diced tomatoes with their juice and ½ tsp sugar. Then, add just enough of the 3–4 cups vegetable stock/broth to cover the ingredients. Don‘t add too much stock; you will need to reduce the cooking liquid until it‘s almost evaporated.
- Add 3 Tbsp ketchup and 3 Tbsp tonkatsu sauce. Bring it to a boil.
- Use a fine-mesh skimmer to skim off the excess fat and foam from the cooking liquid.
- Reduce the heat to medium low and simmer (without a lid) until most of the liquid evaporates. It‘s done cooking if you can see the bottom of the skillet when you draw a line through the sauce with your spatula.
- Add 1 Tbsp unsalted butter and season with Diamond Crystal kosher salt and freshly ground black pepper to taste. Discard the bay leaf.
To Assemble and Broil
- Butter the baking dish(es). Add 4 servings cooked Japanese short-grain rice (hot) in an even layer.
- Pour the meat sauce on top of the rice. Then, sprinkle ¾–1 cup Mozzarella cheese (grated) on top, followed by ¾–1 cup Parmigiano-Reggiano or Parmesan cheese (grated) and finally 2–3 Tbsp panko (Japanese breadcrumbs).
- Set the oven setting to broil on High. Broil for 2–3 minutes until the cheese is nicely melted and turns a golden color. Garnish with the chopped 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
Calories: 764kcal, Carbohydrates: 66g, Protein: 34g, Fat: 39g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 904mg, Potassium: 772mg, Fiber: 3g, Sugar: 12g, Vitamin A: 3201IU, Vitamin C: 14mg, Calcium: 430mg, Iron: 7mg
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!
Editor’s Note: Pictures and recipe updated in September 2012.