Doria • ドリア

Doria Shrimp Fae's Twist & Tango

Doria  (a rice gratin) is an extremely popular food, which has been featured in almost all western-food restaurants in Japan, for almost 90 years. There are still individuals who are unsure whether or not it is French or Italian cuisine. Actually, it is neither.  This Doria was created in Japan.  However, not by a Japanese.

Doria served in Hotel New Grand Yokohama

Swiss chef,  Saly Weil  was invited from Paris by Japan’s Hotel New Grand Yokohama, when it opened in 1927.  Although he was a French cuisine chef, Weil also prepared other European cuisines, in addition to Swiss-Italian.  One day, a hotel guest who had a throat ache requested a softer meal for easy swallowing.  Chef Weil prepared a rice pilaf with butter and covered it with  Mornay sauce.[1] The dish was so well-received that the hotel made it one of their menu items.  Over time, generations of Japanese chefs in the Hotel New Grand evolved this dish by adding meats/seafood and vegetables and created varieties of Dorias.

Chef Weil named the dish Doria.  Who did Chef Weil name the dish after?  There is a French Doria dish, which was created by a French restaurant, ‘Cafe Anglais’, in the 19th century, in honor of Italian nobility of Genoa, from the House of Doria. The dish consisted of cucumber, tomato and eggs (Italian flag?).  However, in French Wikipedia, Doria is a cucumber soup.  It is said that Chef Weil explained that he named the dish not after the French Doria, but after Admiral Andrea Doria of the Italian Doria Family who lived in the 15th century.

[1] A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. It usually consists of half Gruyère and half Parmesan cheese, though some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar.

Doria • ドリア

  • Servings: 2
  • Time: 1 hr 30 mins
  • Difficulty: Moderate
  • Print

Recipe by:   Fae’s Twist & Tango  (
Doria Shrimp Fae's Twist & Tango

Mixed rice
•   ¼ tsp salt
•   70 gr/2.5 oz  carrots, peeled, diced small
•   70 gr/2.5 oz  string beans, sliced  at a thin angle
•   2 tsp vegetable oil
•   70 gr/2.5 oz  onion, diced small
•   450 gr/2 cups  cooked  Japanese rice
•   ¼ tsp soup base,  chicken  or  vegetable, dissolved with 1 Tbsp hot water

•    2 tsp vegetable oil
•    70 gr/2.5 oz shrimps, shelled, de-veined, cut in bite-size, if large -or- chicken breast cut in bite-size
•    70 gr/2.5 oz  mushrooms – shimeji (cut off roots and discard, stems separated   -or-
shiitake (cut off stems and discard, sliced)    -or-  both, 35 gr each

White Sauce
•   28 gr/2 Tbsp unsalted butter
•   16 gr/2 Tbsp all-purpose flour
•   350 ml/1½ cups hot milk
•   1 bay leaf
•   ¼ tsp salt
•   pinch of ground white  or  black pepper

•   30 gr/1 oz   grated Gruyère  or  Mozzarella cheese
•   a few sprigs of Italian parsley, chopped for garnish


◊  A  23cm x 15cm x 5cm   (9″x6″x2″)   oven-proof dish needed.

Mixed rice
◊  In a medium-sized, non-stick sauce pan, bring 2 cups of water to a boil. Add salt and  sliced string beans and  boil for 2 minutes. Add diced carrots and cook for 1 minute more and drain. Rinse with cold water and let them drain.

◊  In the same sauce pan, add oil and bring oil to ripple, on medium. Add diced onion and sauteé until the edges start getting brown. Add cooked rice, string beans, carrots, soup base, and combine them well. Turn off the heat. Dish them into the oven-proof dish, press them tight. Keep it warm.

◊  Wash and dry the sauce pan. Add 1 tsp oil and sautée shrimps for 1 minute and place on a plate. (If chicken meat is used, sautée for 3 minutes.)

◊  In the same sauce pan, add 1 tsp oil and sautée mushrooms for 1 minute. Place them on the same plate with shrimps.

White Sauce
◊  In the same sauce pan, on medium-heat, melt butter. Add flour and continuously stir with wooden spoon until flour is well-combined with butter and starts boiling. At that moment, very carefully (to avoid splash), pour in the hot milk and continue to stir vigorously. Add bay leaf, salt and stir. Lower heat and  simmer for 2 minutes while stirring. Add shrimp (or chicken), stir, and turn off heat.

◊  Position a rack in the middle of the oven and preheat to 200°C/400°F.

◊  When oven has been heated, remove bay leaf from the white sauce. Pour sauce over mixed rice, sprinkle with grated cheese and bake for 7 ~ 8 minutes or until the cheese starts golden browning. Take out of the oven, sprinkle/garnish with chopped parsley and serve hot.

~  どうぞめしあがれ • Douzo Meshiagare  ~

Doria Shrimp Fae's Twist & Tango

Doria Shrimp Fae's Twist & Tango

So, what’s cooking in your kitchen?





  1. says

    Oh, how beautiful is that Fae! Beautiful enough that I’m going to make that one day. I think I’ve mentioned it to you numerous times that I just love rice meals!

      • says

        I have a small asparagus bed ( 4 x 4 feet, raised ) that I put in last spring. I planted four crowns and they were 2-3 yrs old. They did quite well last year but I harvested very little as per common instruction. I am very excited to see several weeks of beautiful asparagus this year! Raised bed gardening is awesome!

  2. says

    I love some of these Western/Asian combination foods- when we lived in Korea Omorice (rice stuffed omelette covered in ketchup) was a favourite after too much soju – this looks a lot more refined!

  3. says

    Fae, I enjoyed reading all about how this dish was developed – and its history. I have never made a mornay sauce, and I will have to try. Emmental reminds me of the host mother I lived with in Spain – she always had it on hand – maybe this goes back to her French education, near Switzerland. Thank you for sharing with us; your recipes and stories are so unique and beautiful. Warm wishes, Shanna

  4. says

    Lovely pictures Fae. I have never heard of Doria and it seems from your comments I am not alone!! It is a lovely dish and very colourful with the vegetables. I can see why it is so popular.

  5. says

    Reblogged this on Messianic Keepers @ Home and commented:
    This is not a kosher recipe, so obviously you would need to adapt it, but it looks like a good base, and I’m really struck by the letters for Doria (is that Japanese?) and how closely they resemble Hebrew. Isn’t that interesting?

    • says

      Yes. Japanese has three types of writing, hiragana, katakana and kanji. Kanji is imported from China. Hiragana is the first alphabet children learn in school. Katakana is used when non-Japanese word is written in Japanese (as in this case, ドリア. You could say, Japanese has two alphabets.

  6. says

    OMG, Fae. This is food for the soul. I can see how its provenance could be deceiving. Who wouldn’t want to take credit for something so wonderful! Thanks for sharing!

  7. says

    You know I’m glad you posted this as I was looking fir something to do with my Japanese rice! I’ve been snooping around your fabulous site; beautiful posts! I hope to stay connected with you x

  8. says

    Had never heard of Doria. What an interesting story and history! The story kind’a sort’a reminds me of Salad Olivier’s story (which you also told beautifully!) Thank you for sharing these awesoem recipes with us Fae!

  9. says

    I knew nothing about this! Looks and sounds delicious, simple, healthful, comforting, perfect for the winter! Thanks for the story and recipe, Fae!

    • says

      I am like you, Jo, and do agree. Italian cuisine is extremely popular in Japan. There isn’t an Italian restaurant that does not have Doria on their menu. That is why, majority of people think it is an Italian dish.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>