Doria is a Japanese casserole made with rice, creamy white sauce and cheese. It is a popular Western-influenced dish (Yoshoku) often served in Kissaten-style coffee shops in Japan. In this recipe, instead of serving in individual gratin dishes, the doria is prepared in a deep cake pan, ideal for family-style serving. After browning the chicken, mushrooms and onion, we use the same pan to make everything easier (and less pans to clean!) The ketchup flavored rice goes very well with the creamy white sauce, but if you want to skip adding the ketchup, that’s fine too. Doria is a substantial, warm and comforting dish, perfect for a winter dinner. Enjoy!
Chicken and Mushrooms Doria
Japanese rice gratin with chicken, mushrooms, rice, béchamel and cheese.
Portions: 4
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- 1 teaspoon oil
- 1 lbs chicken legs cut into pieces
- 1/2 onion sliced thinly
- 3.5 oz shimeji mushroom cut the base and separate it
- 4 table spoon butter divided
- 3 table spoon Flour
- 2 cups milk
- 1 1/4 teaspoon salt divided
- white pepper taste
- 2 cups steamed rice
- 1/4 cup ketchup
- 1/2 cup grated mozzarella
- 1 table spoon parsley chopped
Preheat oven to 400F (205C). Heat a large skillet with oil over medium-high heat and cook the chicken until browned. Add the sliced onion and shimeji mushroom and cook for a few minutes. Add 2 tablespoons of butter and melt in the pan. Add the flour and brown for 2 minutes, stirring continuously. Gradually add the milk to the pan and cook until the sauce thickens, stirring constantly. Add 1 teaspoon each salt and white pepper to taste and remove from heat.
Distribute 1 tablespoon of butter inside a baking dish. In a large bowl, mix hot steamed rice, ketchup, 1/4 teaspoon salt, and 1 tablespoon butter. Arrange the rice in the buttered baking dish and season with the chicken and mushroom sauce. Spread the grated cheese on top and bake in the oven for 10 minutes until lightly golden. Complete with chopped parsley and serve immediately.
