Chicken Doria
Updated Oct. 11, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless, skinless chicken thighs, cut into bite-size pieces
- Salt and pepper
- 1tablespoon olive oil
- ½onion, diced
- 4fresh shiitake mushrooms, stems discarded, caps diced
- 1carrot, diced
- 2garlic cloves, grated
- 3tablespoons sake
- 2½cups dashi
- 3tablespoons tonkatsu sauce
- 1teaspoon prepared karashi (Japanese hot mustard)
- 1tablespoon unsalted butter, plus more for the dish
- 2(10-ounce) packages chopped frozen spinach, thawed and squeezed dry
- 5cups cooked Japanese short-grain rice, warmed if necessary, see Tip
- ½cup grated Parmesan
- ½cup grated mozzarella
- 2tablespoons panko
- Parsley, chopped, for garnish
Nutritional analysis per serving (4 servings)
1295 calories; 22 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 209 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 57 grams protein; 1787 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chicken thighs with 1 teaspoon salt, then set aside. Meanwhile, in a wide pan or skillet, heat the oil over medium. Add the onion and cook, stirring, until softened, 1 to 2 minutes. Add the mushrooms and carrot and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.
- Step 2
Add the chicken and then the sake. Cook, stirring occasionally, until the meat is no longer pink on the outside, about 5 minutes.
- Step 3
Pour in the dashi; it should just cover the ingredients. Stir in the tonkotsu sauce and karashi and bring the liquid to a boil. Bring the heat back down to maintain a lively simmer, then stir in the butter and cook until the sauce’s liquid is slightly thickened , 30 to 35 minutes.
- Step 4
Meanwhile, butter one 2-quart broiler-safe casserole dish or several ramekins. Heat the broiler with the rack 6 inches from the heat source.
- Step 5
Stir the spinach into the pan. Taste the mixture and season with salt and pepper accordingly. Add the cooked rice to the prepared casserole and spread in an even layer. Spoon the chicken mixture evenly on top of the rice, then top with the Parmesan, mozzarella and panko.
- Step 6
Broil the dish on high for at least 3 minutes, until cheese has melted and turned the shade of your preference. (But watch it to make sure it doesn’t burn.) Garnish with chopped parsley and serve immediately.
- 1⅔ cups raw short-grain rice will yield about 5 cups cooked. You can follow this recipe, using 1⅔ cups rice and 1⅔ cups water.
Private Notes
Comments
The 5 Best Substitutes for Dashi 1 – Shiitake Mushrooms and Dried Seaweed. 2 – Soy Sauce. 3 – Instant Dashi Powder. 4 – Chicken Broth. 5 – Powdered or Cubed Broth. Alternately, you can probably find dashi online. Hope this helps :)
Re: Blech. Your experience sounds more like a cooking problem than a problem with the recipe. If the mozzarella was like bubble gum, you need to use a better cheese. If the spinach was wet, you didn't squeeze out enough liquid. The broiler didn't char the panko, you did. We loved this dish, but we're stoners who love comfort food.
I keep a little jar of Hondashi bonito soup powder in the fridge. It's truly great when you don't have time to make your own dashi or just need a small amount of dashi. It's 1 tsp per cup of hot water and voila, your dish will have that signature, wonderful, slightly smoky flavor of dashi. It's not hard to find.
I made it last night without Dashi and it was quite good. The layers of different texture add to the dish quite a bit.
I added rice seasoning to the rice cooker as well as increased the amounts of dashi, hot mustard, and tonkatsu sauce. The directions say to let the sauce slightly thicken, but don't be afraid to just let it reduce. I was worried about soupiness but the rice and the sauce meld very nicely. I also think the topping ratio could be a bit higher and would broil on low from the middle rack.
I am a little adverse to the flavor of fish broth, so we used 1/2 Dashi and 1/2 mushroom broth. We didn’t think the Dashi added much and the juice wasn’t worth the squeeze, so next time we’ll go with all broth (maybe some combo of mushroom and chicken, plus a little extra soy for umami). Also we thought this paired fabulously with chili crisp so I might consider adding some chili flakes in the chicken/vegetable broth mixture next time. Also note that this recipe only thinly covered a 9x13 casserole dish - I might try a 9x9 next time. By the way, for the lactose intolerant out there, I used vegan cheese and it turned out just fine although I’m sure real cheese is much more delicious.
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