Chicken Doria

 

Chicken Doria is a recipe we won't make again. There is nothing wrong with it. However it there are too many steps! If you have time on your hand and the recipe interests you, give it a go!

Chicken Doria 

 

New York Times

 

Doria is a warm blanket in a ramekin, an embrace in a casserole dish. This Japanese dish sits firmly in the canon of yōshoku, Western-inspired meals, and while the final product is reminiscent of a gratin, the meal is simmered with a base sauce prepared beforehand. Doria fillings run the gamut of your preferences — myriad proteins work exceedingly well here — while also serving as a keen means of utilizing extra vegetables. In this instance, diced chicken is folded into onions, mushrooms, carrots and spinach. That sauce overlays the rice in its entirety. Doria is a filling, comforting meal, perfect for taking care of yourself and those you hold dear. 

 

INGREDIENTS

Yield: 4 servings

 

1       pound boneless, skinless chicken thighs, cut into bite-size pieces

Salt and pepper

1       tablespoon olive oil

½      onion, diced

4       fresh shiitake mushrooms, stems discarded, caps diced

1       carrot, diced

2       garlic cloves, grated

3       tablespoons sake

2½    cups dashi

3       tablespoons tonkatsu sauce

1       teaspoon prepared karashi (Japanese hot mustard)

1       tablespoon unsalted butter, plus more for the dish

2       (10-ounce) packages chopped frozen spinach, thawed and squeezed dry

5       cups cooked Japanese short-grain rice, warmed if necessary, see Tip

½      cup grated Parmesan

½      cup grated mozzarella

2       tablespoons panko

Parsley, chopped, for garnish

 

PREPARATION

 

Sprinkle the chicken thighs with 1 teaspoon salt, then set aside. Meanwhile, in a wide pan or skillet, heat the oil over medium. Add the onion and cook, stirring, until softened, 1 to 2 minutes. Add the mushrooms and carrot and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.

Add the chicken and then the sake. Cook, stirring occasionally, until the meat is no longer pink on the outside, about 5 minutes.

Pour in the dashi; it should just cover the ingredients. Stir in the tonkotsu sauce and karashi and bring the liquid to a boil. Bring the heat back down to maintain a lively simmer, then stir in the butter and cook until the sauce’s liquid is slightly thickened , 30 to 35 minutes.

Meanwhile, butter one 2-quart broiler-safe casserole dish or several ramekins. Heat the broiler with the rack 6 inches from the heat source.

Stir the spinach into the pan. Taste the mixture and season with salt and pepper accordingly. Add the cooked rice to the prepared casserole and spread in an even layer. Spoon the chicken mixture evenly on top of the rice, then top with the Parmesan, mozzarella and panko.

Broil the dish on high for at least 3 minutes, until cheese has melted and turned the shade of your preference. (But watch it to make sure it doesn’t burn.) Garnish with chopped parsley and serve immediately.

 

TIP

1⅔    cups raw short-grain rice will yield about 5 cups cooked. You can follow this recipe, using 1⅔ cups rice and 1⅔ cups water.