Meat Doria (Rice Gratin)
Serves 4 (up to 6 as a main dish)
Japanese baked rice gratin: hot rice under a tomato-wine meat sauce, topped with melted cheese and panko.
| prepCook the rice | ||||||||||
| prepButter the baking dish(es) | ||||||||||
| 30 ml extra virgin olive oil | Heat oil, bay leaf until fragrant | Sauté onion & celery until soft | Cook carrot & mushrooms until soft | Add wine & beef/pork, break up | Add tomatoes, sugar & stock to cover | Add ketchup, tonkatsu sauce; boil | Skim fat & foam; simmer until nearly dry | Stir in butter, season; discard bay leaf | Layer rice, sauce, cheeses, panko | Broil on high 2-3 min; garnish |
| 1 bay leaf | ||||||||||
| 1/2 yellow onion, finely chopped | ||||||||||
| 1 rib celery, finely chopped | ||||||||||
| 1 carrot, finely chopped | ||||||||||
| 6 mushrooms, sliced | ||||||||||
| 60 ml red wine | ||||||||||
| 340 g ground beef and pork (preferably 70% beef, 30% pork) | ||||||||||
| 1 can (411 g) diced tomatoes, with juice | ||||||||||
| 1/2 tsp sugar | ||||||||||
| 3-4 cups / 720-960 ml vegetable stock, as needed | ||||||||||
| 3 Tbsp ketchup | ||||||||||
| 3 Tbsp tonkatsu sauce (or Worcestershire) | ||||||||||
| 14 g unsalted butter, plus more to grease dish | ||||||||||
| Diamond Crystal kosher salt, to taste | ||||||||||
| freshly ground black pepper, to taste | ||||||||||
| 4 servings hot cooked Japanese short-grain rice (about 600 g) | ||||||||||
| 3/4-1 cup / 75-100 g grated mozzarella | ||||||||||
| 3/4-1 cup / 75-100 g grated Parmigiano-Reggiano | ||||||||||
| 2-3 Tbsp panko | ||||||||||
| fresh parsley, minced, to garnish | ||||||||||
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