Feb 25, 2011 Nami 64 Comments

Meat Doria ドリア

Name: Meat Doria
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 3
Ingredients: ½ onion; 1 stalk celery; 1 carrot; 6 mushrooms; 2 Tbsp extra virgin olive oil; 1 bay leaf; ½ lb beef ((preferably beef 70% & pork 30%)); ¼ cup red wine; 1 can diced tomatoes ((1 can = 14.5 oz)); ½ tsp granulated sugar; Vegetable stock ((or chicken stock)); 3 Tbsp Ketchup; 3 Tbsp Tonkatsu sauce ((or Worcestershire sauce)); 1 Tbsp unsalted butterr; Kosher salt; Freshly ground black pepper; Cooked Japanese short grain rice ((to fill up the bottom of your baking dish)); ¾-1 cup Mozzarella cheese; ¾-1 cup parmesan cheese; 2-3 Tbsp panko (Japanese breadcrumbs); Parsley ((fresh, to garnish))

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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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Meat Doria

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

Course: Main Course

Servings: 3

Ingredients

½ onion
1 stalk celery
1 carrot
6 mushrooms
2 Tbsp extra virgin olive oil
1 bay leaf
½ lb beef (preferably beef 70% & pork 30%)
¼ cup red wine
1 can diced tomatoes (1 can = 14.5 oz)
½ tsp granulated sugar
Vegetable stock (or chicken stock)
3 Tbsp Ketchup
3 Tbsp Tonkatsu sauce (or Worcestershire sauce)
1 Tbsp unsalted butterr
Kosher salt
Freshly ground black pepper
Cooked Japanese short grain rice (to fill up the bottom of your baking dish)
¾-1 cup Mozzarella cheese
¾-1 cup parmesan cheese
2-3 Tbsp panko (Japanese breadcrumbs)
Parsley (fresh, to garnish)

Instructions

Gather all the ingredients.
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.

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.

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

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Filed Under: Recipes Tagged With: beef, butter, canned tomato, carrot, celery, cheese, ground beef, japanese rice, mushroom, onion, panko, parsley, pork, tomato, tomato sauce, tonkatsu sauceRecipe type: Autumn, Baking, Beef, Beginner, Casserole, Dairy, Dinner, Easy, Freezer Friendly, Kid Friendly, Lunch, Main Dish, Make Ahead, One-Bowl & One-Plate Dinners, Rice & Donburi, Rice & Grains, Stovetop, Thanksgiving, Vegetables, Winter

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