Chicken and Mushroom Doria
Japanese rice gratin with chicken, mushroom, rice, white sauce, and cheese.
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.