Tuna Doria (Rice with Creamy Tuna Sauce)
ツナドリア
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Doria is a Japanese-Western comfort dish of rice topped with a creamy white sauce; it was born in Japan, at the Hotel New Grand in Yokohama, and has been a family-restaurant favorite ever since. This preschool version skips the oven: you simply simmer a mild tuna and onion sauce and spoon it over freshly cooked rice, so it comes together in one pot. The sauce is thickened with joshinko (rice flour) and made with sweetened soy milk instead of butter, wheat flour and cow's milk, which keeps it gentle on small tummies and makes it egg-free and dairy-free. Tuna gives it plenty of savory flavor without any big chunks, so even picky eaters tend to clean their plates.
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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 gcanned tuna (in oil)
- 45 gonion
Seasonings
- 1.5 gvegetable oil
- 6 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).
- 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.
- 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).
- 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
Drain the oil from the canned tuna. Slice the onion thinly, then cut the slices in half so they are half as long.
- 2
Heat the oil in a pot, add the onion and sauté. Turn off the heat, add the tuna and stir to combine.
- 3
Stir in the joshinko until no dry flour remains, then add the soy milk and cook over low heat until the sauce thickens. Add the salt and consommé.
- 4
Spoon the sauce over cooked rice.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 417 kcal | 834 kcal | 417 kcal |
| Protein | 12.1 g | 24.3 g | 12.1 g |
| Fat | 10.4 g | 20.7 g | 10.4 g |
| Carbohydrates | 69.6 g | 139.2 g | 69.6 g |
| Fiber | 2 g | 3.9 g | 2 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 33 mg | 66 mg | 33 mg |
| Iron | 1.7 mg | 3.3 mg | 1.7 mg |
| Potassium | 309 mg | 618 mg | 309 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 417 kcal | 12.1 g | 10.4 g | 69.6 g | 2 g | 0.6 g | 33 mg | 1.7 mg | 309 mg |
| 1 adult serving | 834 kcal | 24.3 g | 20.7 g | 139.2 g | 3.9 g | 1.2 g | 66 mg | 3.3 mg | 618 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.
