Doria is a Japanese casserole dish made with rice, creamy white sauce, and cheese. It’s a popular Western-influenced dish (Yoshoku) often served at Kissaten styled coffee shops in Japan. In this recipe, instead of serving in individual gratin dishes, doria is made in a deep pie dish that is ideal for family-style serving. After sauteing the chicken, mushrooms, and onion, we use the same frying-pan to make it simple (and less pots to clean!) Ketchup flavored rice goes really well with the creamy white sauce, but if you would like to skip adding the ketchup, that is totally fine, too. Doria is a hearty, warm, and comforting dish that is perfect for a winter dinner. Enjoy!
Chicken and Mushroom Doria
Japanese rice gratin with chicken, mushroom, rice, white sauce, and cheese.
Servings: 4
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Ingredients
- 1 tsp oil
- 1 lb chicken thighs cut into small pieces
- 1/2 onion thinly sliced
- 3.5 oz shimeji mushroom cut the base and separate
- 4 tbsp butter divided
- 3 tbsp flour
- 2 cups milk
- 1 1/4 tsp salt divided
- white pepper to taste
- 2 cups steamed rice
- 1/4 cup ketchup
- 1/2 cup shredded mozzarella cheese
- 1 tbsp parsley chopped
Instructions
- Preheat the oven at 400F (205C). Heat a large frying pan with the oil at medium high heat and cook the chicken until browned. Add the sliced onion and shimeji mushroom and cook for a few minutes. Add 2 tbsp butter and melt in the pan. Add the flour and saute for 2 minutes stirring constantly. Slowly add the milk to the pan, and cook until the sauce is thickened stirring constantly. Add 1 tsp salt and white pepper to taste and remove from heat.
- Spread 1 tbsp butter inside of an oven safe serving dish. In a large bowl, mix hot steamed rice, ketchup, 1/4 tsp salt, and 1 tbsp butter. Place the rice in the buttered dish and top with the chicken and mushroom sauce. Spread the shredded cheese on top and bake in the oven for 10 minutes until lightly browned. Top with chopped parsley and serve immediately.
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