Saizeriya Milano Doria Copycat Recipe (Japanese Meat Gratin)
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
2 portions
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Calories
962 kcal
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Course
Main Course, Lunch
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Cuisine
Japanese
Saizeriya Milano Doria Copycat Recipe (Japanese Meat Gratin)
Description
The base is turmeric rice, cooked with butter and seasoned with salt, offering aromatic and slightly earthy notes. Over the rice, a meat sauce made from ground beef, diced onions, garlic, canned tomatoes, soy sauce, sugar, and a touch of Japanese curry powder is simmered to deepen the savory profile. A thick white sauce combines butter, flour, milk, cream, salt, and pepper to create a smooth, creamy topping.
The assembled dish layers turmeric rice, meat sauce, and white sauce, then is topped with a blend of hard cheeses such as pecorino or parmesan and melting cheeses like cheddar or gouda. Baking melts and browns the cheese, completing the gratin with a golden crust and creamy interior. The flavors balance richness, slight sweetness, creaminess, and spice.
This gratin serves as a hearty main meal, offering a satisfying combination of rice and protein in a baked casserole format. It can be an appealing comfort food or a special homemade take on a familiar Japanese Western-style dish.
Practical tips include making the dish ahead and storing it assembled in the refrigerator up to two days before baking, or freezing unbaked for three months with specific reheating instructions. Leftovers keep refrigerated for a couple of days and reheat well in the microwave.
Ingredients
Turmeric Rice
- 150 g Japanese short-grain rice uncooked
- 200 ml water
- 1 tsp turmeric powder
- 1 tbsp butter unsalted
- 1 pinch salt
Meat sauce (see note)
- 100 g ground beef
- 100 g yellow onion finely diced
- 1 clove garlic finely diced
- 200 g canned tomato diced
- 1 tsp all-purpose flour
- 1 tsp olive oil
- 1 pinch salt
- 1 tsp soy sauce
- ½ tbsp sugar
- 1 pinch curry powder Japanese style
White sauce (see note)
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 1 pinch salt
- 1 pinch black pepper ground
- 150 ml milk
- 125 ml heavy cream or half & half
Topping
- 2 tbsp hard cheese pecorino or parmesan
- cheese e.g. cheddar or gouda, preferred shredded melting
Instructions
Cooking the Rice
- Wash the rice and transfer it to the cooking pot. Pour the water in and leave to soak for 30 minutes.
- After 30 minutes, mix in 1 tbsp unsalted butter, 1 tsp turmeric powder and 1 pinch salt and cook using your usual method. (I use a rice cooker, see how to cook Japanese-style rice on stove here.)
Meat sauce
- Heat a pan on medium and once hot, add 1 tsp olive oil. Add 100 g yellow onion and 1 clove garlic and fry for 2 minutes.
- Add 100 g ground beef and cook until browned.
- Sprinkle 1 pinch salt, 1 pinch ground black pepper and 1 tsp all-purpose flour into the pan and mix thoroughly.
- Add 200 g canned tomato, mix and bring the mixture to a boil. Once bubbling, turn the heat down to low.
- Season with 1 tsp soy sauce, ½ tbsp sugar and 1 pinch Japanese style curry powder, mix and simmer on a low heat with the lid on for 10 minutes.
White Sauce
- Melt the 2 tbsp unsalted butter in a saucepan on a low heat.
- Add 2 tbsp all-purpose flour, a pinch of salt and pepper, then mix thoroughly to make a roux.
- Gradually add 150 ml milk and 125 ml heavy cream while whisking contiuously.
- Turn up the heat to medium-low and continue to stir over the heat until thick and creamy, then remove the pan from the heat.
Assembling The Doria
- Preheat your oven to 220 °C (428 °F). While you wait, assemble the doria. Start by spreading a layer of turmeric rice in an ovenproof dish. (You can use 1 medium size or 2 small/individual size)
- Pour the white sauce over the rice and spread evenly using the back of a spoon.
- Place the meat sauce in the centre and sprinkle grated hard cheese over the top and meltable cheese around the edges.
- Bake in the oven for 10 mins on the middle shelf. Move it to the top shelf for the last 5 minutes to help brown the cheese.
- Serve up and enjoy!
Notes
- Prepare and assemble the dish in advance; refrigerate assembled doria up to 1-2 days before baking.
- Unbaked doria can be frozen up to 3 months; bake from frozen at 190°C (375°F) covered with foil for 40 minutes, then uncovered for 10 minutes.
- Store cooked leftovers in the refrigerator for 1-2 days and reheat thoroughly in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2portions
Amount Per Serving
Calories 962 kcal
% Daily Value*
| Serving | 572.5g | |
| Calories | 962kcal | 48% |
| Carbohydrates | 85.9g | 29% |
| Protein | 26.5g | 53% |
| Fat | 60.7g | 93% |
| Saturated Fat | 34.01g | 170% |
| Polyunsaturated Fat | 2.99g | 18% |
| Cholesterol | 150mg | 50% |
| Sodium | 591mg | 25% |
| Fiber | 3.1g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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