A recipe for Curry Doria (Japanese Curry Rice Gratin) to celebrate #FoodieExtravaganza’s National Rice Month! Rice is topped with a savory curry mixture and shredded cheese, then baked until golden and bubbly.
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#FoodieExtravaganza is where we celebrate food holidays by cooking and baking together with the same ingredient or theme each month.
Camilla of Culinary Adventures with Camilla is hosting this time and decided to feature National Rice Month! Other foods celebrated in September include peanuts, pancakes, cheeseburgers, Oktoberfest, cheese pizza, mushrooms, honey, and white chocolate. I am joining today with a recipe for Curry Doria (Japanese Curry Rice Gratin)!
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
Curry Doria (Japanese Curry Rice Gratin)
I tried Doria a few years ago after getting a copy of Japanese Soul Cooking and it was such a wonderful meal! According to Japanese Soul Cooking, Doria (ドリア) was first created in 1927 by a Swiss chef named Saly Weil at Hotel New Grand in Yokohama. This gratin-style dish layers rice with a creamy béchamel sauce, seafood, and melted, bubbly cheese.
Recently, I have come across a flavor-packed and absolutely comforting variation called Curry Doria (カレードリア), Curry Rice Gratin, and was immediately hooked. A layer of steamed rice is topped with a beef-based curry sauce and finished with a generous covering of shredded Gruyère and Parmesan cheese.
Before serving, the dishes are placed under the broiler to melt the cheese until golden and bubbly. If desired, garnish with a sprinkling of fresh parsley.
A Few Tips
I used ground beef, but the curry sauce can be prepared with a combination of ground beef and ground pork or even just pork. Instead of the homemade ground beef curry sauce, this dish is also a great way to use up leftover Japanese curry.
The amount of salt may need to be adjusted based on the salt content of the chicken broth. Adjust the curry powder to taste as well.
Broil the prepared pans until the cheese is melted, bubbly, and golden brown.
I haven’t personally tried it, but have come across a few photos with an egg baked on top of the gratin or served with a few slices of hard-boiled egg.
This recipe creates enough for two large servings, but can easily be doubled and assembled in a larger casserole dish.
For those in the Los Angeles area, I found the individual gratin dishes in the photos at Tokyo Central in Gardena.
Panko (パン粉) are coarse Japanese breadcrumbs. A sprinkling over the top of the cheese helps add a contrast in texture with a crisp, light coating. I have been able to find panko in larger grocery stores and markets with Japanese ingredients.
If not available, you can substitute by making your own with a recipe for homemade Panko by Chopstick Chronicles.
Check out what everyone else made:
- Arroz Rojo (Mexican Red Rice) by Palatable Pastime
- Beetroot Pulao by Magical Ingredients
- Bulgogi Kimbap with Seasoned Rice by Culinary Adventures with Camilla
- Curry Doria (Japanese Curry Rice Gratin) by Tara’s Multicultural Table
- Kimchi Fried Rice by Karen’s Kitchen Stories
- Rice Pudding by A Day in the Life on the Farm
- Southwest Rice Salad by Our Good Life
- Vangi Bath/Eggplant (Brinjal) Rice by Sneha’s Recipe
Curry Doria (Japanese Curry Rice Gratin) Recipe
Curry Doria (Japanese Curry Rice Gratin)
- 1 tablespoon (15 grams) unsalted butter plus more for greasing the pans
- 1/2 onion peeled and finely chopped
- 1 large carrot peeled and finely chopped
- 1 clove garlic peeled and minced
- 8 ounces (227 grams) ground beef
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups (355 milliliters) chicken broth
- 1 1/2 tablespoons (22 milliliters) ketchup
- 2 teaspoons (10 milliliters) Worcestershire sauce
- 2 cups (360 grams) cooked Japanese short-grain white rice
- 3 ounces (85 grams) Gruyère cheese
- 3 ounces (85 grams) Parmesan cheese
- 2 tablespoons Panko
- Fresh parsley for garnish
- Grease two individual (or one larger casserole) dishes with butter and set aside.
- In a large pan, melt butter over medium heat. Add the onion and carrot and cook, stirring occasionally until softened.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Crumble in the ground beef and cook, stirring occasionally until browned.
- Stir in the curry powder and cook until fragrant. Season with the salt and pepper.
- Pour in the chicken broth (the liquid should be enough to cover the beef), ketchup, and Worcestershire sauce, and bring to a boil. Reduce to a simmer and cook, stirring often and removing any foam that develops on the top, until the mixture has been reduced to a thickened sauce.
- Adjust seasonings and remove from heat.
- Divide the cooked rice between the two individual gratin dishes in an even layer.
- Cover each with the curry beef mixture in an even layer.
- Shred the Gruyère cheese and grate the Parmesan cheese. Divide across the top of each dish. Sprinkle with the Panko breadcrumbs.
- Place the gratin dishes on a baking sheet and put under the broiler. Broil until the cheese is golden and bubbly.
- Remove from heat and serve topped with the parsley if desired.