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Meat Doria (Rice Gratin)
4.8 from 90 votes

Meat Doria (Rice Gratin)

Meat Doria is a Japanese-style rice gratin layering fluffy Japanese short-grain rice topped with a rich meat sauce made from ground pork and beef, vegetables, and tomatoes, all simmered into a hearty filling. The dish is finished with a golden layer of mozzarella, Parmesan cheese, and crispy breadcrumbs, then baked until bubbly and browned. This gratin combines the comforting elements of a meaty casserole with a cheesy crust and delicate rice base.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 (to
Calories: 764 kcal
Course: Main Course
Cuisine: Japanese

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 pork preferably 70% beef and 30% pork, combination
  • 12 oz ground beef 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

    Cup of Yum
  1. 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.
  2. 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
  1. 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.
  2. Add the mushroom and carrot and cook until soft.
  3. Add 12 oz ground beef and pork combination and 4 Tbsp red wine. Use a wooden spoon to break up the meat.
  4. 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.
  5. Add 3 Tbsp ketchup and 3 Tbsp tonkatsu sauce. Bring it to a boil.
  6. Use a fine-mesh skimmer to skim off the excess fat and foam from the cooking liquid.
  7. 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.
  8. 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
  1. Butter the baking dish(es). Add 4 servings cooked Japanese short-grain rice (hot) in an even layer.
  2. 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).
  3. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 (to

Amount Per Serving

Calories 764

% 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.