This Japanese-style curry doria (rice gratin) has a mix of vegetables and uses Japanese curry roux for comforting, savory flavors. It easily comes together in one skillet and then baked for melty cheese. It’s a family favorite dish for the cooler months or any time of year since the recipe can be doubled, frozen, and saved for later.
Variations
Vegetables – I usually add all of the vegetables that I can, but the celery, corn, or peas are optional.
Curry Roux – I use Kokumaru Curry Roux which can be found online or in your nearest Asian grocery store. It comes in mild, medium hot, or hot. I enjoy a little bit of spice in the curry so I find medium hot to hot works well for our preferences.
Cheese – Use your favorite! I have used mozzarella to a blend of cheeses and find all of them delicious.
Tips
This dish can be made ahead of time. It stores well in the refrigerator for up to 3 days or will freeze well for a month.
If you freeze this, place your dish in the refrigerator overnight to defrost. Heat at 350 degrees for 30 minutes and then place under a broiler for 5 minutes.
Check Out
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Japanese-style Curry Doria
Ingredients
- 1 small onion diced
- 1 medium carrot diced
- 1 rib celery diced (optional)
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
- 1 bay leaf
- 16 ounces ground pork, turkey, or chicken
- 1 teaspoon curry powder
- 1 Japanese curry roux block
- 1 cup chicken or beef stock
- ½ cup corn or peas optional
- 2 tablespoons tonkatsu suace
- 2 tablespoons ketchup
- 2 tablespoons butter divided
- 1 cup mozzarella or blend of cheeses shredded
- green onion optional garnish
- 5-6 cups cooked white rice
Instructions
- Dice onion, celery, and carrot.
- Heat oil over medium heat. Add the garlic and bay leaf and mix well.
- Add in the onion and celery (if using) and saute until they are translucent, about 3 minutes.
- Add the carrot and cook until tender, stirring frequently, about 3 minutes.
- Add in the ground meat and break it up, stirring occasionally. Cook until meat is no longer pink. Season with salt and pepper if desired.
- Add in the stock and roux block. Mix well until the curry roux has fully dissolved. Bring to a boil and then reduce the heat to medium low to let the mixture simmer for about 5 minutes.
- Add the tonkatsu sauce, ketchup, and butter. Add in corn or peas if using at this time. Simmer and reduce the sauce for about 10 minutes or until the sauce is nice and thick.The mixture will be on the saltier side, but it needs to be well seasoned since it will be placed on top of rice.
- Preheat the oven on high broil for 5 minutes.
- Use the remaining butter to grease your dish. Add the rice to the baking dish in an even layer.
- Place the meat mixture on top of the rice. Sprinkle it with cheese and green onions.
- Broil for 2-3 minutes until the cheese has melted and there is browning on top. Serve immediately.
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