Chicken Doria (Japanese Rice Gratin)
チキンドリア · Chikin Doria
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Doria is Japan's answer to rice gratin: rice topped with a creamy white sauce, said to have been created at the Hotel New Grand in Yokohama in the 1930s. In preschool kitchens we make the sauce with oil instead of butter and soy milk instead of milk, thickened with rice flour, and the dish is made without egg or milk. Note that the allergen information for this dish lists wheat. The mild, gently sweet sauce with soft bites of chicken and onion is exactly the kind of comfort food little ones come back to, and there is no need to bake it - just spoon the sauce over freshly cooked rice.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 27 gchicken thigh
- 40.5 gonion
Seasonings
- 1.5 gvegetable oil
- 6 grice flour
- 63 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 0.2 gsalt
- 0.2 gconsommé bouillon (allergen-free)Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- consommé bouillon (allergen-free) (コンソメ（アレルゲン不使用）)
- Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
Directions
- 1
Cut the chicken into 1 cm cubes. Slice the onion thinly, then cut the slices in half so they are half the length.
- 2
Heat the oil in a pot, add the onion and sauté. Add the chicken and sauté.
- 3
Turn off the heat and stir in the rice flour. Once no dry flour remains, add the soy milk and cook over low heat, stirring, until the sauce thickens. Add the salt and consommé and stir to combine.
- 4
Spoon the sauce over cooked rice.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 394.5 kcal | 789 kcal | 394.5 kcal |
| Protein | 11.9 g | 23.7 g | 11.9 g |
| Fat | 8.4 g | 16.8 g | 8.4 g |
| Carbohydrates | 69.6 g | 139.2 g | 69.6 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 33 mg | 66 mg | 33 mg |
| Iron | 1.7 mg | 3.3 mg | 1.7 mg |
| Potassium | 316.5 mg | 633 mg | 316.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 394.5 kcal | 11.9 g | 8.4 g | 69.6 g | 1.8 g | 0.3 g | 33 mg | 1.7 mg | 316.5 mg |
| 1 adult serving | 789 kcal | 23.7 g | 16.8 g | 139.2 g | 3.6 g | 0.6 g | 66 mg | 3.3 mg | 633 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
