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Meat Doria (Rice Gratin) ミートドリア

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    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.

    A baking dish containing Meat Doria (Japanese Rice Gratin).

    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.

    A baking dish containing Meat Doria (Japanese Rice Gratin).

    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!

    A baking dish containing Meat Doria (Japanese Rice Gratin).

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    A baking dish containing Meat Doria (Japanese Rice Gratin).

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    4.56 from 18 votes
    A baking dish containing Meat Doria (Japanese Rice Gratin).
    Meat Doria (Rice Gratin)
    Prep Time
    15 mins
    Cook Time
    45 mins
    Total Time
    1 hr
     

    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.

    Course: Main Course
    Cuisine: Japanese
    Keyword: gratin, rice gratin
    Servings: 4 (to 6 as main dish)
    Author: Namiko Chen
    Ingredients
    • 2 rice cooker cups Japanese short-grain rice
    For Meat Mixture
    • ½ onion
    • 1 stalk celery
    • 1 carrot
    • 6 mushrooms
    • 12 oz beef (preferably beef 70% & pork 30%)
    • 1 can diced tomatoes (14.5 oz)
    • 3-4 cups Vegetable stock (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/sea salt (I use Diamond Crystal; Use half for table salt)
    • freshly ground black pepper
    For Toppings
    Instructions
    1. Gather all the ingredients. Start cooking rice using a rice cooker, instant pot, or a pot over the stovetop.

      Meat Doria Ingredients
    2. Finely chop the onion, celery, carrot, and parsley and slice the mushrooms.
      Meat Doria 1
    3. 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.
      Meat Doria 2
    4. Add the mushroom and the carrot and cook until soft.
      Meat Doria 3
    5. Add the meat and pour red wine. Use a wooden spoon to break up the meat.
      Meat Doria 4
    6. 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).

      Meat Doria 5
    7. Add Ketchup and Tonkatsu sauce and bring it to a boil.
      Meat Doria 6
    8. Remove excess fat from the soup.
      Meat Doria 7
    9. 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.

      Meat Doria 8
    10. Add the butter and season with salt and pepper.
      Meat Doria 9
    11. Butter the baking dish(es) and put steamed rice.
      Meat Doria 10
    12. Pour the meat sauce on top of rice. Then sprinkle 2 kinds of cheese and Panko on top.
      Meat Doria 11
    13. 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.
    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 and link to this post as the original source. Thank you.

    Editor’s Note: Pictures and recipe updated in September 2012.

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