Doria (food): Difference between revisions
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{{Short description|A Japanese rice gratin dish}} | |||
{{For|the Italian city|Doria, Italy}} | |||
[[File:Mirano hu Doria.jpg|thumb|right|A serving of Doria]] | |||
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. | |||
Doria is | ==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. | |||
There are many variations of Doria, | ===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 == | ==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. | |||
== | |||
Doria | |||
==Related pages== | |||
* [[Y_shoku]] | |||
* [[Gratin]] | * [[Gratin]] | ||
* [[ | * [[Béchamel sauce]] | ||
* [[ | * [[Japanese cuisine]] | ||
[[Category:Japanese cuisine]] | [[Category:Japanese cuisine]] | ||
[[Category:Gratins]] | |||
[[Category:Rice dishes]] | [[Category:Rice dishes]] | ||
Latest revision as of 12:09, 15 February 2025
A Japanese rice gratin dish
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[edit]
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[edit]
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[edit]
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[edit]
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[edit]
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.
