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Curry Doria (Japanese Curry Rice Gratin)
5 from 10 votes

Curry Doria (Japanese Curry Rice Gratin)

Curry Doria is a Japanese-style baked rice gratin layered with a thick curry-flavored ground beef sauce and topped with melted Gruyère and Parmesan cheeses mixed with panko for a crispy topping. The dish combines savory curry spices with rich cheese and tender rice.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 2 Servings
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Grease two individual (or one larger casserole) dishes with butter and set aside.
  2. In a large pan, melt butter over medium heat. Add the onion and carrot and cook, stirring occasionally until softened.
  3. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
  4. Crumble in the ground beef and cook, stirring occasionally until browned.
  5. Stir in the curry powder and cook until fragrant. Season with the salt and pepper.
  6. 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.
  7. Adjust seasonings and remove from heat.
  8. Divide the cooked rice between the two individual gratin dishes in an even layer.
  9. Cover each with the curry beef mixture in an even layer.
  10. Shred the Gruyère cheese and grate the Parmesan cheese. Divide across the top of each dish. Sprinkle with the Panko breadcrumbs.
  11. Place the gratin dishes on a baking sheet and put under the broiler. Broil until the cheese is golden and bubbly.
  12. Remove from heat and serve topped with the parsley if desired.