Meat Doria (Rice Gratin)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 (to
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Calories
764 kcal
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Course
Main Course
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Cuisine
Japanese
Meat Doria (Rice Gratin)
Description
This Meat Doria recipe starts with cooking Japanese short-grain rice to achieve a sticky and tender base. The meat sauce involves finely chopped onions, celery, carrots, and mushrooms that are sautéed and combined with a mixture of ground pork and beef, red wine, canned diced tomatoes, and broth, seasoned with bay leaf, sugar, ketchup, and tonkatsu or Worcestershire sauce to create a balanced, savory flavor profile. The sauce is simmered until thick and flavorful.
The dish assembles cooked rice in a greased baking dish topped with the meat sauce, then finished with a topping mixture of shredded mozzarella and Parmesan cheeses along with Japanese-style panko breadcrumbs. Baking the layered dish allows the cheese to melt and brown, forming a crispy golden crust while the rice beneath stays moist. The result is a rich, layered gratin combining tender grains of rice with saucy, savory meat and a cheesy crust.
Garnishing with fresh parsley adds a touch of color and freshness. The recipe suggests using a mixture of ground pork and beef for balanced flavor and fat content. Adding wine and tangy tonkatsu sauce enriches the sauce’s depth. The breadcrumb topping ensures a pleasant texture contrast to the creamy meat sauce and soft rice. This dish works well as a comforting main course.
Ingredients
- 4 ervings Japanese short-grain rice hot; about 4 cups, 600 g, cooked
For the Meat Sauce
- ½ onion
- 1 rib celery
- 1 carrot
- 6 mushrooms
- 12 oz ground beef preferably 70% beef and 30% pork, combination
- 12 oz ground pork preferably 70% beef and 30% pork, combination
- 1 can diced tomatoes (14.5 oz, 411 g)
- 3–4 cups vegetable stock or chicken stock; you need just enough to cover the ingredients when cooking, so you may not use all 4 cups, or broth
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 butter plus more to grease the baking dish, unsalted
- kosher salt Diamond Crystal brand
- black pepper freshly ground
For the Toppings
- ¾–1 cup mozzarella cheese (grated)
- ¾–1 cup Parmesan Cheese grated, Parmigiano-Reggiano or Parmesan
- 2–3 Tbsp breadcrumbs Japanese style panko
- parsley (fresh, to garnish)
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 Information
Show DetailsNutrition Facts
Serving: 4(to
Amount Per Serving
Calories 764 kcal
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 66g | 22% |
| Protein | 34g | 68% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 904mg | 38% |
| Potassium | 772mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 3201IU | 64% |
| Vitamin C | 14mg | 16% |
| Calcium | 430mg | 43% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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