The Japanese have their own version for Gratin called Doria which is prepared with rice, especially leftover rice.
It is said it was first invented by an Italian family with the name of Doria who tried to represent the Italian flag (with tomatoes, cucumbers and chicken) in this recipe they first cooked in Paris.
It was first prepared in Japan in Yokohoma by a French cuisine chef from Switzerland at the New Grand Hotel in 1925!
It has become a mainstay in Japan in homes and restaurants.
The variations are endless, but here is the basic recipe:
Japanese Gratin: Doria
I leave the kinds and weights for the ingredients to your creative imagination!
First make a bechamel sauce:
Use the smae volume of flour and butter.
Melt butter in a large saucepan.
Once the butter is melted, add flour and stir until you obtain a smooth mixture.
Add milk (warm will make things easier) cup by cup and stir well. make as much as you want. Keep stirring until you obtain a thick (the thicker, the better) bechamel sauce. Season with salt (easy on that!), pepper and nutmeg.
Set aside and let cool completely.
Slice onion thin and fry in a little oil until soft and just before colouring.
Scoop out and set aside.
You may of course add such vegetables as sweet pimentoes, etc.
The Japanese make their doria with chicken usually, but you may of course replace it any white meat, fish or seafood.
Cut the chicken into small pieces and fry them in same oil until crispy.
Scoop out and set aside.
Use leftover steamed rice.
Fry it with salt (careful on that one again!), pepper and tomato sauce (ketchup is fine, tomato puree is even better).
Season with other spices if you wish to.
Add onions and chicken and stir fry until all ingredients are well mixed.
Butter the inside of an oven dish.
Pour the whole fried rice inside.
Cover the rice with as much as bechamel sauce as you wish.
Add a generous layer of cheese of your choice.
The original recipe called for parmegiano, but cheaper cheese did not exist then!
Bake inside oven as you would do for any other gratin.
Keep in mind the colour you wish to attain.
It might be a good idea to serve them in individual dishes as they come out very hot!
Can be frozen until cooking them in an oven!
The same recipe with boiled macaroni!
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19 thoughts on “Japanese Gratin: Doria”
Reblogged this on mamabatesmotel.
Thank you for the update!
How much milk should I use in the bechamel sauce? More or less than the amount of butter of flour in there?
the basic is 50 g flour, 50 g butter, 200 g milk!
Thank you for posting this recipe! I can’t wait to try it again. I also made a variation of the ground beef ramen you posted and am planning to making some senbei following your recipes. Love your blog! 🙂
You are most welcome!
I shall uoload a senbei recipe soon!
Thanks for the info! There are some puzzling use of French around, like in America, they call the main course dishes on their own as “entrees”. They have the appetizers then the entrees. In Australia, an entree is the dish that is served before the main and I think this is the same as France and the right usage of the word. Right?
Actually “entree” used to be the starters, but then the “hors d’oeuvres” were introduced (“out out the main dish” roughly translated). That is why “entree” has become main dish.
Another example is “entremets” or “between dishes” which used to be served between fish and meat, but now has become the equivalent of “desserts”!
People in France don’t seem to agree as I found this:
Entrée: Dans la cuisine moderne c’est un plat chaud ou froid de préparation culinaire servi avant le plat principal, dans la cuisine traditionnelle c’était le troisième plat servi après le potage.
“In modern cuisine, entree is dish, either cold or hot, served before the main dish, whereas in traditional cuisine, it was the third dish served after the soup/potage”!
I didn’t even think that Doria was a name derived in Japan. Interesting. Is Gratin a french word meaning the same type of oven baked pasta or potato dish with cream and cheese?
Gratin is French of course, and it means giving a finish touch by grilling the surface of any dish, regardless it has cheese ontop or not!
Nice to learn about the japanese gratin I love this kind of story !!
Pierre from Chilly Paris
Ici, il fait encore tres doux. Vivement l’hiver (je rigole!)!
Je viens de presenter un chou farci a la japonaise!
Learned something new about Japanese foods from you! Thanks for sharing!
Cheers from Malaysia,
The pleasure is all mine!