📝 About This Recipe
Born in the 1930s at the Yokohama New Grand Hotel, Doria is the quintessential 'Yoshoku' dish, blending French technique with Japanese sensibilities. This decadent gratin features a base of savory buttered rice topped with a silky, velvet-smooth Béchamel sauce and a generous layer of bubbling melted cheese. It is a nostalgic masterpiece of comfort food that perfectly balances creamy, umami-rich flavors with a satisfyingly golden crust.
🥗 Ingredients
The Buttered Rice Base
- 4 cups Cooked Japanese short-grain rice (preferably slightly firm or day-old)
- 2 tablespoons Unsalted butter
- 1/2 Onion (finely minced)
- 2 tablespoons Ketchup (for a classic Yoshoku tang)
- 1 pinch Salt and White Pepper (to taste)
Chicken and Mushroom Filling
- 300 grams Chicken thigh (cut into bite-sized 1-inch pieces)
- 150 grams Shimeji or Button mushrooms (sliced or separated)
- 1/4 cup Frozen peas (for a pop of color)
- 1 tablespoon Dry white wine (to deglaze)
Velvety White Sauce (Béchamel)
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2.5 cups Whole milk (warmed slightly to prevent lumps)
- 1 teaspoon Chicken bouillon powder (for deep umami flavor)
- 1 pinch Nutmeg (freshly grated if possible)
Topping
- 1.5 cups Shredded Mozzarella or Gruyère (a mix of both works beautifully)
- 2 tablespoons Parmesan cheese (grated)
- 1 sprig Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Lightly grease a large baking dish or four individual ramekins with butter.
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2
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and sauté until translucent, about 3 minutes.
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3
Add the chicken pieces to the skillet. Cook until the chicken is browned on all sides and no longer pink in the middle.
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4
Toss in the mushrooms and sauté for another 3-4 minutes until softened. Stir in the frozen peas and deglaze the pan with white wine, scraping up any brown bits.
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5
Add the cooked rice to the skillet along with the ketchup. Stir well to ensure every grain of rice is coated in the savory butter and ketchup mixture. Season with salt and white pepper, then transfer the rice to the prepared baking dish, smoothing the top.
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6
Wipe out the skillet or use a small saucepan to make the Béchamel. Melt 3 tablespoons of butter over medium-low heat.
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7
Whisk in the flour and cook for 1-2 minutes to create a roux. Do not let it brown; it should stay pale and bubbly.
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8
Slowly pour in the warm milk, a little at a time, whisking constantly to ensure a smooth, lump-free consistency.
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9
Add the chicken bouillon powder and nutmeg. Continue to simmer and whisk until the sauce thickens enough to coat the back of a spoon.
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10
Pour the white sauce evenly over the rice in the baking dish, spreading it to the edges to seal in the moisture.
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11
Generously sprinkle the shredded mozzarella and Parmesan over the top of the sauce.
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12
Place the dish in the oven and bake for 12-15 minutes, or until the cheese is melted and bubbling with beautiful golden-brown spots.
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13
Remove from the oven and let it rest for 5 minutes. Garnish with chopped parsley and serve piping hot.
💡 Chef's Tips
For the best texture, use Japanese short-grain rice; long-grain rice won't provide the signature chewy-soft mouthfeel. If your Béchamel has lumps, simply pass it through a fine-mesh sieve before pouring it over the rice. To save time, you can use a high-quality store-bought white sauce, but whisk in a little extra milk and nutmeg to elevate the flavor. Avoid over-browning the roux; the goal for Doria is a snowy white sauce that contrasts with the golden cheese crust. For an extra crispy top, turn on the broiler for the last 2 minutes of cooking, but watch it closely to prevent burning.
🍽️ Serving Suggestions
Serve with a simple green salad dressed in a Japanese ginger-soy vinaigrette to cut through the richness. A side of warm corn potage (Japanese corn soup) makes this a classic Yoshoku cafe-style meal. Pair with a chilled glass of dry Chardonnay or a crisp Japanese lager. For a spicy kick, provide a bottle of Tabasco sauce on the side—a very common addition in Japanese diners.