Doria is an Italian-inspired dish that originated in France, but which now only seems to exist in Japan where it is phenomenally popular. Think of a gratin of bechamel over rice.
- 80 g butter
- 300 g chicken thigh fillets, cut into 3-cm pieces
- 1 onion, sliced
- 200 g button mushrooms, sliced
- salt and black pepper, to season
- 35 g (¼ cup) plain flour
- 1 tsp fish sauce
- 500 ml (2 cups) milk
- 6 cups cooked Japanese rice
- 250 g (2 cups) shredded mozzarella cheese
- 1 tsp finely shredded parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the grill.
- Heat half the butter in a large saucepan or frying pan over medium heat. Add the chicken and fry until lightly browned. Add the onion and fry for 1–2 minutes, then add the mushrooms and fry until the mushrooms are well browned. Season well with salt and pepper, then remove the mixture from the pan.
- Add the remaining butter to the pan with the flour and stir over low heat until the mixture thickens and looks sandy in colour. Stir in the fish sauce, then the milk, a little at a time, until a smooth bechamel sauce forms.
- Press the rice loosely into a gratin dish and top with the chicken and mushroom mixture. Cover with the bechamel and scatter the cheese over the top. Grill until the cheese is browned and bubbling. Scatter with parsley and serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.