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Saizeriya Milano Doria Copycat Recipe (Japanese Meat Gratin)
Bring something special to the table with this well-loved recipe.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 2 portions
Calories: 962 kcal
Course:
Main Course , Lunch
Cuisine:
Japanese
Ingredients
Turmeric Rice
- 150 g uncooked Japanese short-grain rice
- 200 ml water
- 1 tsp turmeric powder
- 1 tbsp unsalted butter
- 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 Japanese style curry powder
White sauce (see note)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 pinch salt
- 1 pinch ground black pepper
- 150 ml milk
- 125 ml heavy cream or half & half
Topping
- 2 tbsp hard cheese pecorino or parmesan
- preferred shredded melting cheese e.g. cheddar or gouda
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.)
Cup of Yum
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
- If you want to make this recipe in advance, I recommend to cook, assemble and store it in the refrigerator ready to bake the next day. (Chill for a maximum of 1-2 days.)
- Freeze unbaked doria for up to 3 months. Cook from frozen at 190°C (375°F) covered with foil for 40 mins then remove the foil and bake for another 10 mins uncovered.
- Store cooked leftovers in the refrigerator for 1-2 days and reheat in the microwave until piping hot.
Nutrition Information
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
Cholesterol
150mg
(50%)
Sodium
591mg
(25%)
Fiber
3.1g
(12%)
Nutrition Facts
Serving: 2portions
Amount Per Serving
Calories 962
% 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.