Curry Doria

Curry doria is a traditional rice gratin dish originating from Japan. In order to prepare this comfort food staple, the rice gratin is topped with curry meat sauce and cheese, and the combination is then baked in a casserole. The dish was invented in the 1930s by a Swiss chef called Saly Weil at the New Grand Hotel in Yokohama. The first type of doria was made with seafood, but today there are many variations that have been popularized in Japan as yoshoku (Japanese western food). The rice is steamed, the curry meat sauce should be a bit thicker so that the rice doesn’t become soggy, while the cheese is typically mozzarella. The meat (ground beef, pork, or both) is browned and mixed with onions, vegetables, curry, stock, and seasonings. Once layered in a casserole, the dish is placed under a broiler until the top becomes lightly browned, and curry doria is then ready to be served.