Go Back
Curry Doria (Japanese Curry Rice Gratin) in two oval casserole dishes.
Print

Curry Doria (Japanese Curry Rice Gratin)

A recipe for Curry Doria (Japanese Curry Rice Gratin)! Rice is topped with a savory curry mixture and shredded cheese, then baked until golden and bubbly.
Course Main
Cuisine Japanese
Keyword beef, cheese, curry, Japan, Japanese, meat, rice
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings 2 Servings

Ingredients

  • 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

Instructions

  • 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.