Curry Doria (Rice Gratin)
User Reviews
4.8
111 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
429 kcal
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Course
Main Course
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Cuisine
Japanese
Curry Doria (Rice Gratin)
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Curry Doria is a Japanese-style rice gratin combining sautéed ground beef and pork with aromatic vegetables in a curry-spiced sauce, baked with cheeses and breadcrumbs for a golden crust. The dish features the tender texture of short-grain rice paired with a rich, savory curry-flavored meat sauce. It is cooked in a baking dish, creating a comforting layered casserole with melted mozzarella and Romano cheeses on top, accented with a hint of tonkatsu sauce to deepen the umami flavors.
Description
Curry Doria (Rice Gratin) blends ground beef and pork with aromatic vegetables such as minced onion, celery, carrot, and garlic, sautéed then simmered in chicken or vegetable stock along with Japanese curry powder. The mixture is layered over cooked short-grain white rice before topping with a combination of mozzarella and Romano cheeses, breadcrumbs, and a touch of butter. Baking in a hot oven melts and browns the cheese and breadcrumbs, producing a gratin with a golden, crispy crust and tender, flavorful interior. The curry spices infuse the dish, balanced by the mild creaminess of the cheese and the slight tang of tonkatsu and ketchup in the sauce.
This dish is served warm and works well as a hearty main course. Its combination of curry and baked cheese layers makes it suitable for a comforting dinner. Garnishing with chopped parsley adds freshness and color to the rich gratin.
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Ingredients
- ½ onion
- 1 rib celery
- 1 carrot
- 2 cloves garlic
- 1 Tbsp extra virgin olive oil
- 1 bay leaf
- 6 oz ground beef
- 6 oz ground pork
- kosher salt Diamond Crystal brand
- black pepper freshly ground
- 1 Tbsp curry powder Japanese style
- 1½ cups chicken stock or vegetable stock
- 2 Tbsp tonkatsu sauce (or make my Homemade Tonkatsu Sauce)
- 2 Tbsp ketchup
- 2 Tbsp butter divided, unsalted
- ½ cup mozzarella cheese (2 oz; or use another cheese like Gruyere or Parmesan)
- ½ cup Romano cheese (2 oz; or use another cheese like Gruyere or Parmesan)
- 2 Tbsp breadcrumbs Japanese style panko
- parsley (chopped, for garnish)
For Cooking the Rice
- 3 rice cooker cups Japanese short-grain white rice 3 rice cooker cups (180 ml x 3 = 540 ml) yields roughly 5 servings (5¼ US cups); see how to cook short-grain rice with a rice cooker, a pot over the stove, an Instant Pot, or a donabe, uncooked
- 600 ml water
Instructions
- Gather all the ingredients. Start cooking 3 rice cooker cups uncooked Japanese short-grain white rice and 600 ml water in a rice cooker, a pot over the stove, an Instant Pot, or a donabe. You will also need 2 medium-size baking dishes or 1 large baking dish.
To Prepare and Cook the Ingredients
- Mince ½ onion, 1 rib celery, and 1 carrot into small pieces.
- Heat 1 Tbsp extra virgin olive oil over medium heat. Crush (or mince) and add 2 cloves garlic and 1 bay leaf (if you tear it in half, the fragrance will come out faster).
- Sauté the minced onion and celery over medium high heat until they are almost translucent.
- Add the carrot and cook until tender.
- Add 6 oz ground beef and 6 oz ground pork and break it up, stirring occasionally. Cook until the meat is no longer pink.
- Season with Diamond Crystal kosher salt and freshly ground black pepper.
- Add 1 Tbsp Japanese curry powder and 1½ cups chicken or vegetable stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.
- Cover with the lid and bring to a boil. Once boiling, uncover and skim off the foam, fat, scum off from the liquid. It’s important to get rid of them so that you can achieve a nice and clean soup. Reduce the heat to medium low and cook for 5 minutes.
- Add 2 Tbsp tonkatsu sauce, 2 Tbsp ketchup, and 1 Tbsp unsalted butter. The meat mixture should be a bit on the saltier side rather than a bland taste. You will be eating this dish with rice, so make sure it’s well seasoned. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.
- Use the remaining 1 Tbsp unsalted butter to grease the sides and bottom of the baking dish(es). Place the steamed rice in the baking dish(es).
- Place the meat mixture (and sauce, if you like) on top of the rice. Then, sprinkle with ½ cup Mozzarella cheese and ½ cup Romano cheese. Finally, sprinkle 2 Tbsp panko (Japanese breadcrumbs) on top to add a crispy texture.
To Broil the Curry Doria
- Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and you see nice char on top. If you don’t have a broil setting, you can simply bake it until the top is golden brown. Everything is already cooked, so all you need to do is melt the cheese.
- Sprinkle fresh chopped parsley on top and serve immediately.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
Nutrition Information
Show Details
Calories
429kcal
(21%)
Carbohydrates
13g
(4%)
Protein
24g
(48%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Sodium
581mg
(24%)
Potassium
412mg
(9%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
2957IU
(59%)
Vitamin C
4mg
(4%)
Calcium
289mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 581mg | 24% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 2957IU | 59% |
| Vitamin C | 4mg | 4% |
| Calcium | 289mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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