Meat Doria or Rice Gratin is a beloved comfort dish from childhood for many Japanese. We top this casserole of steamed rice and savory meat sauce with cheese, then broil it until golden brown and melty. It’s delicious on a cold day!
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
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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.
Servings: 4 (to 6 as main dish)
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)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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: 764 kcal · Carbohydrates: 66 g · Protein: 34 g · Fat: 39 g · Saturated Fat: 16 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 101 mg · Sodium: 904 mg · Potassium: 772 mg · Fiber: 3 g · Sugar: 12 g · Vitamin A: 3201 IU · Vitamin C: 14 mg · Calcium: 430 mg · Iron: 7 mg
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Editor’s Note: Pictures and recipe updated in September 2012.
Thank you so much for sharing!
What do you recommend for a good substitute for the red wine in this dish?
Thank you!
Hi Bianca, Thank you very much for trying this recipe! For this recipe, you can skip the red wine.😉
Another awesome recipe! I can see why everyone likes it. I even made my own tonkatsu sauce. I wanted to post pics but it won’t let me. Thanks again for another great recipe!!😊😊
Hi Virginia!
Thank you very much for trying this recipe and for your kind feedback!
We are glad to hear you enjoyed this Meat Doria.☺️
Casseroles are always comfort food. I have never eaten Meat Doria but it looked like something my kids would love. Flavorful meat sauce. I also added a bit of soysauce to complete my salty palate. Your recipes are always consistently fabulous and your website has become my cooking bible!
Hi Renee! Awww!! Thank you so much for your kind feedback. I’m so happy you enjoyed this recipe and other recipes from my site! 🙂
This recipe looks delicious and I can’t wait to try this out! I was wondering how much vegetable/chicken stock I should use for this recipe? The amount wasn’t specified in the ingredients list. Thanks!
Hi Jenelle! Thank you for bringing this to my attention. In the recipe, I wrote that you need to 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). Next time I’ll measure – I usually do not finish using the entire broth (4 cups, 1 QT, 960 ml). I’m sorry it’s not exact…
Easy, clear instructions different flavors from known ingredients. For the saute part a 10″ inch pan worked just fine. I ended by using an 8 x 11 glass casserole dish for ease. Wife walked in the door saying it smells wonderful in here & she can not identify the dish. Love it when that happens.
Thanks,
Nami
Tom, your wife is REALLY lucky to have a wonderful cook like you!!! I wish I want to walk into the kitchen and there is something delicious being cooked!!! 😀
I like the recipe except for one minor part. The quantity of rice used in the dish. I understand that it needs to be flexible because of the size pan, but there isn’t a ‘base’ to start with. Starting from scratch I am guessing about a quarter cup uncooked rice would work. A guide to the quantity to cover the bottom (including depth) of the pan if one does not have already prepared rice.
Hi Tom! Thank you for your feedback. You would need 2 rice cooker cups (180 ml x 2) for this recipe. I’ll update the recipe. Thank you for your feedback.
Hi Namiko,
How much rice did you use?
Hi Tamás! Roughly 2 cups of uncooked rice (= 180 ml rice cooker cup x 2).
Hi Nami- san. I was just wondering if you have a chicken doria recipe? Instead of the ground beef?
Hi Maria! I don’t have it (yet), but I’ll add to my list. 🙂
HI Nmai, my daughter’s comment was that it tasted like eating taco’s without the taco shell. I’m not sure that I like combing cheese and rice but it was fun to make.
Hi Darlene! Haha! You mean Mexican tacos? That’s interesting, but it has ground meat and cheese in there and some tomatoes… 😀
I love this dish so much. I make it all the time. Today I made this recipe with tofu instead of beef and it was still super tasty! Thanks Nami <3
Hi Rachel! Ohh with tofu! Thanks for sharing your idea. I’m so happy you like this recipe! xoxo
I made this tonight and it was delicious! I have been wanting wanting to make Japanese food on my own, but could never read the kanji. Thank you for making it easier to cook!
Naomi
Hi Naomi! I’m so happy to hear you liked this recipe! Haha, I know, a lot of kanji in Japanese recipes. I’m really happy my recipes are helpful. Thank you for reading my blog! 🙂
Hi, I don’t have minced meat at hand but I do have about 1 pound of Swiss-style pork+beef wienerli (which is sold pre-cooked). Would these sausages be a suitable substitute?
Also, I’ve just realized that I’ve used up all my Japanese rice and have only Jasmine rice left. Would that work or do I have to make a special trip to the store?
Thanks in advance for your advice, Nami.
Hi Elaine! I’ve never tried those sausages so it’s hard for me to say. Only concern that I have is that it’s pre-seasoned and cooked, so I hope it won’t be too salty or overwhelming with different flavors.
Jasmine rice is okay as long as you’re okay. 🙂 Hope this helps….
Hi Nami-san,
I’ve discovered your site a few days ago and everyday, I, try a recipe. Yesterday, that was salmon fried rice and that was just delicious. Today, I will try this one, together with my children 🙂
I still have to practice because I’m exigent with myself but I’m glad I’m able to make it, thank you!
Melek
Hi Melek! Welcome to JOC! So glad you found my site! Thank you for trying my recipe already and I hope you enjoy this recipe as well. 🙂
Hi Nami, I made this tonight, double the portion and with 4 people theres just a little left, it was fantastic!! thank you so much! Do you do cooking classes in SF?
Hi Nike! I’m so glad you liked this recipe! 🙂 I don’t offer cooking classes (and never done it before). My schedule is really packed already just for my blog/youtube channel… But thank you for your interest!! 🙂
This Doria was a fantastic dinner for tonight. Like the Curry Doria, it has a great taste that is distinct from typical tomato meat sauces I have cooked before, especially for a gratin. I am really enjoying making rice gratins recently – I understand now more why you refer to it as “comfort food” 😉
Out of interest, you mentioned in this recipe post that there is also a version that uses a white sauce. I am not fully familiar with the Doria variations (I am just really getting into it), but what sort of white sauce would be made? Is it a type of cream sauce cooked with vegetables (like onions, mushrooms, courgette for example) and minced meat, and would you also topped with cheese (only with a bit less because of the cream)?
As I missed to comment on your post about the community page, I would like to give my opinion with the Meat Doria feedback:
I think it is a great idea to have a community page for JOC. You have a lot of subscribers that, like you once said in your newsletter, may know some things about food, kitchen utensils and city facilitation and that they could share their experience – not only with you but to your subscribers as well.
I may like to be in the community page but I suspect that I would have little time to follow and keep up with it. I am currently enjoying my free time before taking on my upcoming professional occupation in end of September. Spare time will be compromised so I can always have time for my hobbies – although I will always attempt to leave time for cooking. I am really not a fast food person and I enjoy home cooking, whether I create my own recipes or learning from others, like you 🙂
Again a distinct 5 stars to your Meat Doria. If one would ask me whether I prefer more the Meat or the Curry Doria then I may not give a good decision to my answer because I like them both. It really would be my mood for tomatoes or curry food for dinner that decides which one to cook 😉
ありがとうございます！ Leo
Hi Leo!
So happy to hear you enjoy Doria! Yeah, for Japanese, rice dish is a comfort food to begin with. Then in this recipe, it has curry. It might sound strange, but Japanese grow up with Japanese curry and the flavor is very nostalgic and very homey food!
The original doria is white sauce, which is Bechamel sauce. Seafood and vegetables are usually used in Doria recipe. 🙂 I’ll share the recipe sometime soon!
Thank you for cooking both doria recipes!
As for the community page, don’t worry. It’s not “required” to join. I think it’s good to have a space where people can go and grab information if they need. I’m not sure if there is a forum or community page for Japanese food/recipe in general, so I thought I could provide such page where people can come and discuss (if they want to, or just simply read all the comments to get information). I’m going to work with my designer to see if it’s possible. 🙂
どうもありがとう、Leo!
Hi Nami,
It’s interesting to hear about the rice and curry dishes and the Japanese. I did notice that some East Asian countries are really big with those two paired dishes, but I wasn’t aware that it also was that big in Japan as well.
I have made Bechamel sauce to accompany Cannelloni and Lasagne. Hearing it being used for a rice dish with seafood sounds very interesting. (I didn’t think at first that Bechamel Sauce would be used!) I’ll stay alert to hear what great recipes you have planned to cook since you returned from Japan. Hope though that the kitchen building will not get further delayed! A house without a present kitchen just doesn’t work 😉
I have a check on the community page once it’s running. I can still follow up on what everyone post would be posting – probably a lot of interesting things!
お返事ありがとう！
Hi Leo! I think Japanese Curry is top 3 favorite foods among school kids. 🙂
I will work on regular doria recipe this fall/winter. It’s pretty good! I know, it’s very difficult to live without the kitchen and downstairs. I can’t wait to cook and eat at home!
お返事ありがとう！