With its western-style appearance and aromas, Doria is a delicacy belonging to the gastronomic culture of Yoshoku(Japanese dishes with foreign influence).
I’ve always seen it on the menus of various cafes around Tokyo and it always intrigued me.
I decided to cook it at home and what I could see is that it is very similar to the classic French gratin with some small variations.
Despite the Italian name, our friend Wikipedia says it was brought to Japan around 1925 by a Swiss chef (with French cuisine style) visiting the New Grand Hotel in Yokohama.
Doria is a dish generally served in single portions terrines, composed of a base of rice and butter served with different toppings made of meat and/or vegetables, covered with a béchamel sauce that is grilled until it forms a slightly burnt crust.
Didn’t I make you feel hungry?
If you’re wondering yes, it’s not a diet dish, but if you want to cook a dish able to satiate your appetite, especially during wintertime, this is a great recipe!
As I said, general recipes of Doria require a lot of butter, cheese, and animal protein, traditionally chicken or prawns as a topping.
Today’s recipe is slightly different as it is the vegan version, with a variety of different vegetables and sauces to give an extra tasty flavor!
(Due to the lack of single bowls, I used a round ovenproof baking tray. If you use single portion terrines, the portion of ingredients I used may be bit different from yours).
Also, feel free to use the vegetables and sauces you like best! Follow your taste!
For the base
- 2 cups of rice
- 1/2 can of tomato sauce
- 1/2 onion
- 1 clove of garlic
- 1/2 celery
- 5 green olive
- 1/2 carrot
- 1 tablespoon of oil
- 1 broccoli head
- 5 cherry tomatoes
- 2 tbsp panko
- 1 tbsp oregano
For the béchamel
- 2 tbsp olive oil
- 1 tbsp white flour
- 1 1/2 cups soy milk (about 450 ml)
For the base
- Start the recipe by cooking the rice. I used my rice cooker and added the same amount of h2o to my two cups of rice. (2 cups of rice = 2 cups of water)
- Peel and cut the vegetables (carrot, onion, celery) into a fine dice, roughly 5mm square. Peel the clove of garlic and brake in two pieces. Do the same with the olives cutting them in half.
- Heat a saucepan over a gentle heat and add the olive oil with the garlic. Let the garlic fry for two minutes.
- Add the vegetables (carrot, onion, celery, and olive) and cook for around 10 minutes, stirring occasionally until the vegetables are softened and golden but not burnt or crispy. You have now made a delicious Italian soffritto!
- At this point add the 1/2 tomato can and let it cook on low heat (lowest as possible) for 4 minutes.
- When rice is ready, add it to your soffritto and gently mix all together. Turn off the fire and let it rest.
For the Vegan Béchamel
- In a small pot, add 2 tbsp of oil on medium heat. As the oil heats, add the flour and whisk vigorously.
- Add the soy milk all at once and continue to whisk. You will soon see the sauce start gradually thicken.
- When you’ve reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat, add a bit of salt as your taste and put aside.
I know if I reach the right thickness if while whisking the sauce, I can see the bottom of the pan.
For the topping
- Wash your broccoli in cold water and dry them with a pan. Peel the stem and trim right where the florets branch off. Break apart the florets.
- Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 3 – 4 minutes depending on the size of the florets. Drain into a colander and set aside.
- Wash your tomato cherry, cut in half and set aside.