Curry Doria (Japanese Curry Rice Gratin)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2 Servings
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Course
Main Course
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Cuisine
Japanese
Curry Doria (Japanese Curry Rice Gratin)
Description
Curry Doria begins with sautéing onion and carrot in butter until softened, then garlic and ground beef are cooked until browned. Curry powder seasons the beef, which is simmered with chicken broth, ketchup, and Worcestershire sauce until a thick curry sauce develops. Cooked Japanese short-grain rice is spread evenly into buttered baking dishes, topped with the curry beef layer, and covered with shredded Gruyère and grated Parmesan cheeses mixed with panko breadcrumbs to add a crunchy crust once baked. The gratin is cooked until the cheese has melted and browned lightly. This combination delivers a creamy, savory dish merging Japanese curry flavors with a gratin's richness and texture. It can be served as a main course for lunch or dinner, showcasing a comforting blend of meat, rice, and cheese with hints of tangy and savory curry seasoning.
Ingredients
- 1 tablespoon butter plus more for greasing the pans, unsalted, 15 grams
- 1/2 onion peeled and finely chopped
- 1 carrot peeled and finely chopped, large
- 1 clove garlic peeled and minced
- 8 ounces ground beef 227 grams
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 cups chicken broth
- 1 1/2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce 10 milliliters
- 2 cups Japanese short-grain white rice cooked
- 3 ounces gruyere cheese
- 3 ounces Parmesan Cheese
- 2 tablespoons panko
- parsley for garnish, fresh
Instructions
- Grease two individual (or one larger casserole) dishes with butter and set aside.
- In a large pan, melt butter over medium heat. Add the onion and carrot and cook, stirring occasionally until softened.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the ground beef and cook, stirring occasionally until browned.
- Stir in the curry powder and cook until fragrant. Season with the salt and pepper.
- Pour in the chicken broth (the liquid should be enough to cover the beef), ketchup, and Worcestershire sauce, and bring to a boil. Reduce to a simmer and cook, stirring often and removing any foam that develops on the top, until the mixture has been reduced to a thickened sauce.
- Adjust seasonings and remove from heat.
- Divide the cooked rice between the two individual gratin dishes in an even layer.
- Cover each with the curry beef mixture in an even layer.
- Shred the Gruyère cheese and grate the Parmesan cheese. Divide across the top of each dish. Sprinkle with the Panko breadcrumbs.
- Place the gratin dishes on a baking sheet and put under the broiler. Broil until the cheese is golden and bubbly.
- Remove from heat and serve topped with the parsley if desired.
User Reviews
Overall Rating
5
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