This blog post starts with yet another story that serves as a historical testament to Japanese innovation and hospitality. It begins in 1927 with the inauguration of the luxurious Hotel New Grand situated in the international port city of Yokohama. Not only does the hotel boast a solid roster of historical occupants such as General MacArthur, Charlie Chaplin, and Babe Ruth, its “customer-oriented food service” championed by legendary Swiss Master Chef, Saly Weil (1897-1976), contributed to the creation of many unique Yoshoku (Japanese-Western fusion) dishes.
After receiving extensive classical European training and specializing in French cuisine, Saly Weil was invited to serve as Master Chef of Hotel New Grand. Under the hotel’s slogan of “the latest equipment and French-style cuisine,” Master Chef Weil and his team were responsible for constructing creative fusions that would become staples of Yoshoku cuisine such as Spaghetti Neapolitan, Hamburger Steak, Pudding a la Mode, and Seafood Doria.
The topic of this blog post, Curry Doria, is a common homestyle variation of the Hotel New Grand’s Seafood Doria recipe that was created by Master Chef Weil for a European guest, who was feeling unwell. The original recipe is a baked seafood and rice casserole with a thick Béchamel gratin sauce. This version is a meat-based sauce that is more healthy and easy to make while still retaining the original dish’s rich flavor and texture. In this version, juicy ground pork and vegetables simmered in a savory and smoky tomato-based curry sauce is topped with melted cheese and served over soft and lightly buttered rice casserole. This is the epitome of Japanese comfort food in my opinion. It’s fast, it’s easy, and it’s economical. And, with such an addictive taste, it’ll definitely become a staple weeknight meal in your household.
Curry Doria Recipe
Ingredients:
1/2 ................ Large onion, diced 2 .................... Celery stalks, diced 2 .................... Carrots, diced 1/2 lb ........... Ground pork, or meatloaf mix (pork, beef, & veal mix) 1 .................... Bay leaf 1 Tb .............. Curry powder 1-1/2 cups .. Chicken stock 3 Tb .............. Ketchup 2-1/2 tsp .... Worcestershire sauce 1-1/2 tsp .... Oyster sauce 1-1/4 tsp .... Granulated white sugar 1 Tb .............. Butter 3 cups .......... Cooked white rice 2 Tb .............. Unsalted butter 2 Tb .............. Panko breadcrumbs 1 cup ............ Mozzarella cheese, shredded or sliced Directions: |
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5. Shift the garlic around with your spatula in the sizzling oil for 30-45 seconds. Keeping the garlic moving will infuse the olive oil with garlic flavor and keep the garlic from burning.
6. Time to add the veggies! Add your chopped carrot, onion, and celery (the typical French mirepoix blend) to the sizzling seasoned oil. Add fresh black pepper to taste (I don’t add salt because there is enough inherently in the sauce mixture ingredients to perfectly season this dish—if you add anymore the dish might be too salty, but please adjust the flavors to your liking).
7. Let the veggies sizzle until they are cooked but still have “bite”, i.e. they are a little crisp, about 4-6 minutes depending on how small you diced your pieces.
8. Remove the contents of the frying pan to a medium-sized bowl for the time being. Then add the ground pork to the frying pan you used to cook the veggies. If not using a nonstick pan, add an extra 1 tsp of olive oil to keep the meat from sticking.
9. Brown ground pork or meatloaf mixture, breaking up the meat with your spatula. When the meat is done browning, add the veggies back to the pan.
10, Add 1 Tb curry powder and 1-1/2 cups chicken broth, stir, and bring to a boil.
11. Add your “simmer sauce” mix you made ahead (Worcestershire + Oyster sauce + ketchup +sugar + butter) and mix thoroughly. Now let simmer on medium heat for 15 minutes. When the whole thing is done, it should look like there is almost no liquid left in the frying pan (see pictures). It should look like a heavenly, slightly- thick curry.
6. Time to add the veggies! Add your chopped carrot, onion, and celery (the typical French mirepoix blend) to the sizzling seasoned oil. Add fresh black pepper to taste (I don’t add salt because there is enough inherently in the sauce mixture ingredients to perfectly season this dish—if you add anymore the dish might be too salty, but please adjust the flavors to your liking).
7. Let the veggies sizzle until they are cooked but still have “bite”, i.e. they are a little crisp, about 4-6 minutes depending on how small you diced your pieces.
8. Remove the contents of the frying pan to a medium-sized bowl for the time being. Then add the ground pork to the frying pan you used to cook the veggies. If not using a nonstick pan, add an extra 1 tsp of olive oil to keep the meat from sticking.
9. Brown ground pork or meatloaf mixture, breaking up the meat with your spatula. When the meat is done browning, add the veggies back to the pan.
10, Add 1 Tb curry powder and 1-1/2 cups chicken broth, stir, and bring to a boil.
11. Add your “simmer sauce” mix you made ahead (Worcestershire + Oyster sauce + ketchup +sugar + butter) and mix thoroughly. Now let simmer on medium heat for 15 minutes. When the whole thing is done, it should look like there is almost no liquid left in the frying pan (see pictures). It should look like a heavenly, slightly- thick curry.
12. Pour your finished “curry” on top of the fluffy white rice in the casserole dish. Spread the curry to cover all the rice. 13. Add your sliced or shredded cheese and sprinkle Panko crumbs on top of the casserole (the Panko adds a lovely crunch!) Now place in a 400-degree Fahrenheit oven for 5-7 minutes to allow the cheese to melt and Panko to brown slightly. 14. Enjoy the creamy texture of this savory and boldly-seasoned curry! |