Meat Doria (Rice Gratin)

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 1 hour

Ingredientes

4 servings cooked Japanese short-grain rice (hot; about 4 cups, 600 g) 4 600

½ onion

1 rib celery

1 carrot

6 mushrooms

12 oz ground beef and pork combination (preferably 70% beef and 30% pork)

1 can diced tomatoes (14.5 oz, 411 g) 14.5 411

3–4 cups vegetable stock/broth (or chicken stock; you need just enough to cover the ingredients when cooking, so you may not use all 4 cups) 4

2 Tbsp extra virgin olive oil

1 bay leaf

4 Tbsp red wine

½ tsp sugar

3 Tbsp ketchup

3 Tbsp tonkatsu sauce (or Worcestershire sauce)

1 Tbsp unsalted butter (plus more to grease the baking dish)

Diamond Crystal kosher salt

freshly ground black pepper

¾–1 cup Mozzarella cheese (grated)

¾–1 cup Parmigiano-Reggiano or Parmesan cheese (grated)

2–3 Tbsp panko (Japanese breadcrumbs)

parsley (fresh, to garnish)

Instruções

Gather all the ingredients. Start cooking the rice. Please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice, enough for 4 servings. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.

Finely chop ½ onion, 1 rib celery, and 1 carrot. Slice 6 mushrooms. Mince some fresh parsley and set aside for garnish.

To Cook the Sauce

Heat a large skillet on medium high. Then, add 2 Tbsp extra virgin olive oil. Add 1 bay leaf and cook until fragrant. Then, add the onion and celery and sauté until soft.

Add the mushroom and carrot and cook until soft.

Add 12 oz ground beef and pork combination and 4 Tbsp red wine. Use a wooden spoon to break up the meat.

When the meat is almost cooked, add 1 can diced tomatoes with their juice and ½ tsp sugar. Then, add just enough of the 3–4 cups vegetable stock/broth to cover the ingredients. Don‘t add too much stock; you will need to reduce the cooking liquid until it‘s almost evaporated.

Add 3 Tbsp ketchup and 3 Tbsp tonkatsu sauce. Bring it to a boil.

Use a fine-mesh skimmer to skim off the excess fat and foam from the cooking liquid.

Reduce the heat to medium low and simmer (without a lid) until most of the liquid evaporates. It‘s done cooking if you can see the bottom of the skillet when you draw a line through the sauce with your spatula.

Add 1 Tbsp unsalted butter and season with Diamond Crystal kosher salt and freshly ground black pepper to taste. Discard the bay leaf.

To Assemble and Broil

Butter the baking dish(es). Add 4 servings cooked Japanese short-grain rice (hot) in an even layer.

Pour the meat sauce on top of the rice. Then, sprinkle ¾–1 cup Mozzarella cheese (grated) on top, followed by ¾–1 cup Parmigiano-Reggiano or Parmesan cheese (grated) and finally 2–3 Tbsp panko (Japanese breadcrumbs).

Set the oven setting to broil on High. Broil for 2–3 minutes until the cheese is nicely melted and turns a golden color. Garnish with the chopped parsley and serve.

To Store

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

Informação Nutricional

• Calorias: 764 kcal
• Gordura Total: 39 g
• Gordura Saturada: 16 g
• Gordura Insaturada: 18 g
• Gordura Trans: 1 g
• Colesterol: 101 mg
• Sódio: 904 mg
• Carboidratos Totais: 66 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 12 g
• Proteína: 34 g