Curry Doria (Rice Gratin)

Langkah-langkah

1. Gather all the ingredients. Start cooking 3 rice cooker cups uncooked Japanese short-grain white rice and 600 ml water in a rice cooker, a pot over the stove, an Instant Pot, or a donabe. You will also need 2 medium-size baking dishes or 1 large baking dish.

2. Mince ½ onion, 1 rib celery, and 1 carrot into small pieces.

3. Heat 1 Tbsp extra virgin olive oil over medium heat. Crush (or mince) and add 2 cloves garlic and 1 bay leaf (if you tear it in half, the fragrance will come out faster).

4. Sauté the minced onion and celery over medium high heat until they are almost translucent.

5. Add the carrot and cook until tender.

6. Add 6 oz ground beef and 6 oz ground pork and break it up, stirring occasionally. Cook until the meat is no longer pink.

7. Season with Diamond Crystal kosher salt and freshly ground black pepper.

8. Add 1 Tbsp Japanese curry powder and 1½ cups chicken or vegetable stock. If the liquid doesn’t cover the ingredients, you will need to add more broth or water.

9. Cover with the lid and bring to a boil. Once boiling, uncover and skim off the foam, fat, scum off from the liquid. It’s important to get rid of them so that you can achieve a nice and clean soup. Reduce the heat to medium low and cook for 5 minutes.

10. Add 2 Tbsp tonkatsu sauce, 2 Tbsp ketchup, and 1 Tbsp unsalted butter. The meat mixture should be a bit on the saltier side rather than a bland taste. You will be eating this dish with rice, so make sure it’s well seasoned. Cook and reduce the sauce until you see the bottom of the pan, about 10 minutes, and turn off the heat.

11. Use the remaining 1 Tbsp unsalted butter to grease the sides and bottom of the baking dish(es). Place the steamed rice in the baking dish(es).

12. Place the meat mixture (and sauce, if you like) on top of the rice. Then, sprinkle with ½ cup Mozzarella cheese and ½ cup Romano cheese. Finally, sprinkle 2 Tbsp panko (Japanese breadcrumbs) on top to add a crispy texture.

13. Pre-heat the oven on broil for 5 minutes. Broil for 2–3 minutes until the cheese has melted and you see nice char on top. If you don’t have a broil setting, you can simply bake it until the top is golden brown. Everything is already cooked, so all you need to do is melt the cheese.

14. Sprinkle fresh chopped parsley on top and serve immediately.

15. You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.