Snack-Time Meat Doria
おやつミートドリア
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Doria is a Japanese-style rice gratin, a yoshoku (Western-influenced) dish that was created at the Hotel New Grand in Yokohama. This is the pared-down version we serve as an afternoon snack (oyatsu) in preschool: warm rice topped with a gently sweet meat sauce made from ground pork, carrot, onion and ketchup, with no white sauce or cheese to make. The sauce is thickened with joshinko rice flour instead of a wheat-flour roux, and simmering it until the tang of the ketchup cooks off is what makes it taste rich and mellow enough for little ones.
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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
- 37.5 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.
- 18 gground pork
- 9 gcarrot
- 18 gonion
Seasonings
- 1.8 gvegetable oil
- 27 gwater
- 15 gketchup
- 2.3 gchuno sauce (Japanese medium-thick brown sauce)A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
- 0.2 gsalt
- to tastepepper
- 1.8 gjoshinko (Japanese non-glutinous rice flour)Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
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.
- chuno sauce (Japanese medium-thick brown sauce) (中濃ソース)
- A sweet, tangy, fruit-and-vegetable-based brown sauce that sits between thin Worcestershire and thick tonkatsu sauce. Substitute: Tonkatsu sauce, or Worcestershire sauce mixed with a little ketchup.
- joshinko (Japanese non-glutinous rice flour) (上新粉)
- Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
Directions
- 1
Finely mince the carrot and onion. Heat the oil in a frying pan and sauté the carrot and onion well; once they are soft, add the ground pork and cook, stirring, until done.
- 2
Add the water and seasonings and simmer to cook off the acidity. To finish, stir in the joshinko dissolved in a little water to thicken the sauce.
- 3
Spoon the cooked rice into bowls and ladle the meat sauce over the top.
Sauté the carrot and onion well until they are wilted and soft, and let the sauce simmer long enough to cook off the acidity properly. This is what gives you a sweet, rich meat sauce.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 216 kcal | 432 kcal | 216 kcal |
| Protein | 6 g | 12 g | 6 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 37.8 g | 75.6 g | 37.8 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 13.5 mg | 27 mg | 13.5 mg |
| Iron | 0.6 mg | 1.2 mg | 0.6 mg |
| Potassium | 202.5 mg | 405 mg | 202.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 216 kcal | 6 g | 5.3 g | 37.8 g | 1 g | 0.8 g | 13.5 mg | 0.6 mg | 202.5 mg |
| 1 adult serving | 432 kcal | 12 g | 10.5 g | 75.6 g | 2.1 g | 1.5 g | 27 mg | 1.2 mg | 405 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.
