Doria (food)

A Japanese rice gratin dish

For the Italian city, see Doria, Italy.

A serving of Doria

Doria is a Japanese dish that consists of a gratin made with rice, rather than the traditional pasta or potatoes. It is a popular dish in Japan and is often found in y_shoku restaurants, which serve Western-style Japanese cuisine.

History

Doria is believed to have been invented in the early 20th century by a Swiss chef named Saly Weil at the Hotel New Grand in Yokohama, Japan. The dish was created as a way to use leftover rice, combining it with a creamy sauce and baking it with cheese on top. It quickly became popular due to its rich flavor and comforting texture.

Preparation

The basic preparation of Doria involves cooking rice and then layering it with a béchamel sauce, which is a white sauce made from butter, flour, and milk. The dish is then topped with cheese, typically Gruyère or Parmesan, and baked until the cheese is golden and bubbly.

Variations

There are many variations of Doria, with different ingredients added to the rice and sauce. Common additions include:

• Chicken
• Seafood, such as shrimp or scallops
• Vegetables, like mushrooms, spinach, or broccoli
• Curry powder, for a spicier version

Serving

Doria is typically served hot, straight from the oven, and is often accompanied by a simple salad or soup. It is a hearty dish that is enjoyed by people of all ages.

Cultural Significance

Doria is an example of y_shoku, a style of Western-influenced cooking that has been adapted to suit Japanese tastes. It reflects the blending of Western and Japanese culinary traditions and is a staple in many Japanese households and restaurants.

Related pages

• Y_shoku
• Gratin
• Béchamel sauce
• Japanese cuisine