How to Cook Curry Doria, Curry Rice Gratin - Japanese Curry Leftover Recipe

      When I cook Japanese curry, I cook a lot and eat it three days in a row at least. Japanese curry you have just cooked is delicious, but it tastes more delicious next day since it's thicker and has richer tastes. On the third day, you might be tired of eating Japanese curry. What do you cook with curry leftovers?

      You can cook curry doria, curry udon, curry korokke and so on with it. ;)  Last week, I cooked Japanese curry and also cooked curry doria with curry leftover two days later.

     Doria (ドリア) is a Japanese dish similar to gratin but with a rice base and was first created by the head of chef of Yokohama Hotel Newgrand (横浜ホテルニューグランド), located in Yokohama, Japan in 1930s. When you go to yoshoku (洋食) restaurants in Japan, you can probably find doria on the menu. Doria can be also cooked at home easily. Today, I'm going to share with you how to cook curry doria with curry leftover. I hope that you will try it a few days after you cook Japanese curry. :) 

Ingredients (4 Servings)

8 Tablespoons of Butter
4 Tablespoons of All Purpose Flour
2 Cups (500 ml) of Milk
Nip of Salt and Black Pepper
2 Cups of Japanese Curry Leftover
4 Servings of Steamed White Rice
1 Cup of Your Favorite Cheese
 


1. Heat butter in a sauce pan over medium low heat. When butter melts, add flour and milk. Stir them thoroughly.

    Stir constantly as it thickens. Add salt and black pepper according to your tastes.

2. Mix leftover curry, white rice and cheese. Put them in a casserole pan. I used Pyrex 6-cup bake wear.

3. Pour white sauce over the mixture of curry rice.

4. Cook it at 355℉ (180℃) in the oven for about 15 to 30 minutes until the surface of white sauce browns.

 5. Serve and enjoy!

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    My entries related to cooking can be seen here.

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    My entries related to Japanese noodles can be seen here.

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