Curry Doria

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Curry doria is great for kids and those who don’t like spicy food.

Is it a paella? Not really. How about a curry? Close I guess. How about a biryani? That too is a possibility though quite different to any biryanis I’ve tried.

This is curry Doria, a delicious and simple ‘curry’ that was first introduced to Japan as a seafood curry but has since been made in many different ways. Today I decided to cook it all in a paella pan though I don’t think that is done often or ever in Japan. A good casserole dish will work well.

The history curry Doria

Curry Doria, was first introduced at the Yokohama Hotel Newgrand in Japan by Head Chef Saly Weil in the 1930s. He was from Switzerland and you can see the European influences in this recipe which is close to the original, though a bit off piste.

Saly Weil first developed curry Doria for a guest who wanted something simple (or more western in flavour). His original curry Doria was made with seafood but many new variations now exist for this Japanese comfort food dish.

It’s believed that his curry Doria was named after a 15th century Italian Admiral Andrea Doria. I have no idea why though.

Which variety of rice is best for this dish?

You will get the most authentic results for your curry doria if you use Japanese style short grain rice. I make curry doria with lots of different kinds of rice though and it is always good.

When you make curry doria, you need to start with cooked rice. So choose your rice and cook it as per the packet instructions. Basmati, arborio and risotto will all do nicely. Following, you will find my recipe for Japanese short grain rice.

How do you cook Japanese short-grain rice?

Cooking Japanese short-grain rice is a straightforward process, and it often involves rinsing and soaking the rice before cooking to achieve the desired texture. Here’s a basic method for cooking Japanese short-grain rice but be sure to look at the packet instructions of the rice you purchase:

Ingredients for short grain rice:

• 200g (1 cup) uncooked Japanese short-grain rice
• Water

Cooking Method

1. Measure the Rice: Use a measuring cup to measure the desired amount of rice. 200g (1 cup) of uncooked rice typically yields about three cups of cooked rice which is enough for this curry doria recipe.
2. Rinse the Rice: Place the rice in a fine-mesh sieve or a bowl and rinse it under cold running water. Gently stir the rice with your fingers while rinsing to remove excess surface starch. Continue rinsing until the water runs clear. This helps improve the texture of the cooked rice.
3. Soak the Rice (Optional): Some people choose to soak the rice for about 30 minutes before cooking. This step can help the rice absorb water more evenly and cook more consistently.
4. Drain the Rice: After rinsing (and soaking, if you choose to do so), drain the rice thoroughly.
5. Cook the Rice:
   • Stovetop Method:
     • Combine the drained rice and the appropriate amount of water in a heavy-bottomed pot with a tight-fitting lid. The ratio is usually 200g (1 cup) of rice to 375ml (1.5 cups) of water.
     • Bring the water to a boil over medium-high heat.
     • Once it boils, reduce the heat to low, cover the pot with the lid, and simmer for about 15-20 minutes. Avoid lifting the lid during this time.
     • Turn off the heat and let the rice steam, covered, for an additional 10 minutes.
     • Fluff the rice with a fork and serve.
   • Rice Cooker Method:
     • Combine the drained rice and water in the rice cooker according to the manufacturer’s instructions.
     • Turn on the rice cooker and let it cook. Once done, let it steam for a few minutes before fluffing with a fork.
6. Serve: The cooked Japanese short-grain rice is ready to be served as a side dish or as a base for various Japanese dishes.

Variations of the sauce…

My curry Doria is similar to what you might find in Japan. That said, you are very likely to find many different variations in Japan.

You could use Katsu sauce stirred into the meat for example. I have a good Katsu Chicken Curry recipe here. You might also like to do this more like the original using seafood and a Béchamel sauce with a little curry powder stirred in.

Really, my curry Doria is just as it should be, a mix-mash of things that taste good together. It’s simple comfort food and you really can just wing it with ingredients you have on hand.

Which cheeses?

I use Parmesan and Gruyère which I believe were used in the original curry doria recipe.

Parmesan is a must but I have seen curry Doria made with other kinds of cheese with the Parmesan such as Cheddar and Emmental.

How long can you store leftovers in the fridge?

You can keep the leftovers, wrapped tightly for at least three days. I find it easiest to heat it up in portions in the microwave. You could place, covered with foil in a low oven (about 180C/356F) until heated through.

Step by step photos

If you like curry doria, you might also like to try some of these Japanese and Chinese favourites:

Chashu Pork
Chashu Rice
Chicken Teriaki
Chicken Yakitori
Homemade Teriyaki Sauce
Tonkotsu Broth
Tonkotsu Ramen
Chicken Curry Ramen
Japanese Chicken Curry
Chinese Chicken Curry
Japanese Coleslaw
Beef in Black Bean Sauce
Black Bean Sauce
Black Bean Noodles
Bam Bam Chicken
Chinese Chicken Stock (perfect for use in this curry doria)
Soy Sauce Chicken
Hainan Chicken

Have you tried this curry doria recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.