This hearty doria incorporates two of my very favorite vegetables! It also brings back memories of my obaachan's green bean casseroles. Love it so much! Thanks for another cracking recipe! And I enjoyed seeing your lovely holiday meal on IG. Have a wonderful week, Marc!
Thanks Kuro Neko, I think foods at the intersection of two cultures are the most interesting as they always have a story to tell. Glad to hear you enjoyed watching my last minute Thanksgiving meal come together. You have a great week too!
This one deserves more attention. What a wonderful recipe and video! I could see this working with leftovers, too. I am imagining a post-Thanksgiving version. Turkey and vegetables, maybe even add some gravy to the béchamel sauce. A nice alternative to turkey tetrazzini. BTW, you're not an idiot, just a forgetful genius!🧂🤓🤗
Just made this for dinner and everyone loved it! We used cheddar instead of gruyere and it turned out really well. Thanks again for another great recipe!
The midwest has made some great contributions to American food culture. Maybe I can do a series of mashups.... Juicy Lucy meets Menchikatsu.... Frito Pie meets Curry Rice.... The possibilities are endless😆
@@NoRecipes Fried biscuits with apple butter is a classic. I wonder if there's some fusion that would work there? OH i need to drizzle ponzu sauce on some summer tomatoes next year. That sounds amazing!
@@benthrasher9739 Wow that's a new one for me, I had to google it, but it looks good! As for ponzu on tomato, it's a tasty combo. I usually thicken the ponzu a bit to make a gelée using either a bit of gelatin or a bit of agar. You want won't it to be a solid gel, but the thickness helps it cling to the tomatoes better.
@@NoRecipes that's a great tip. Some people just call the biscuits fried bread. It somewhat resembles the chinese fried bread that you see at American-chinese takeout places. And apple butter is the best! It's on par with a good cherry or raspberry preserve in my opinion.
Wow! Looks delicious. I WILL give this a try. Thank you! 👍🏼. Added to post: I made a variation of this tonight and am eating it right now. It’s very good, I highly recommend it 😊 I look forward to making it again and again with all kinds of different ingredients. ❤️
Could you please supply a printable recipe without the pictures :) Thanks Corinne I ate Doria in Japan early this year for the first time and I'm in Love with it :)
Hi Corinne, thanks for bringing this to my attention. That's a bug, as the printable recipe is not supposed to show images by default. I'll look into getting it fixed. In the mean time, the best way would be to just cut and paste the printable into a text editor and print it from there.
Hi Corinne, just an update. It turns out the issue was a bug with the plugin I use to format recipe data. It's been fixed now, so if you go to the page and click the "Print" button in the recipe card, it should pull up a version of the recipe without photos (you can then use the check boxes at the top to toggle photos on or off). If you're still seeing the photos, you may need to clear your web browsers cache in order to see the fixed version of the page.
You use metric for everything but the milk. But a Japanese liquid cup is 200cc while a US one is 240. So “a cup and a half” could either be 300 cc or 360 cc, which is quite a difference. Which one are you using?
I gave this one a go and it turned out really good (^_^) I think I needed to cook my sauce for a little longer then I did but it was still great. thank you for sharing
I wish you were my neighbor, just so I could smell the aroma of your creations, if not to eat them sometimes, lol!
I wish I had neighbors like you. I always have so much food on hand by the time I'm done developing a recipe, I never know how to get rid of it all.
@@NoRecipes I'll send you my address :D
@@surrealchereal The house 2 doors down is for sale 😆
Love the green bean casserole inspo !
Thanks Courtney, it's one of my favorite holiday sides, and by adding the rice it becomes a whole meal.
This hearty doria incorporates two of my very favorite vegetables! It also brings back memories of my obaachan's green bean casseroles. Love it so much!
Thanks for another cracking recipe! And I enjoyed seeing your lovely holiday meal on IG. Have a wonderful week, Marc!
Thanks Kuro Neko, I think foods at the intersection of two cultures are the most interesting as they always have a story to tell. Glad to hear you enjoyed watching my last minute Thanksgiving meal come together. You have a great week too!
This one deserves more attention. What a wonderful recipe and video! I could see this working with leftovers, too. I am imagining a post-Thanksgiving version. Turkey and vegetables, maybe even add some gravy to the béchamel sauce. A nice alternative to turkey tetrazzini.
BTW, you're not an idiot, just a forgetful genius!🧂🤓🤗
This would be good with leftover turkey too!
Just made this for dinner and everyone loved it! We used cheddar instead of gruyere and it turned out really well. Thanks again for another great recipe!
I’m glad to hear your family enjoyed this. Good call on the cheddar 👍🏽
Cool! My Midwest cuisine meets Japan!
The midwest has made some great contributions to American food culture. Maybe I can do a series of mashups.... Juicy Lucy meets Menchikatsu.... Frito Pie meets Curry Rice.... The possibilities are endless😆
Well said!
@@NoRecipes Fried biscuits with apple butter is a classic. I wonder if there's some fusion that would work there? OH i need to drizzle ponzu sauce on some summer tomatoes next year. That sounds amazing!
@@benthrasher9739 Wow that's a new one for me, I had to google it, but it looks good! As for ponzu on tomato, it's a tasty combo. I usually thicken the ponzu a bit to make a gelée using either a bit of gelatin or a bit of agar. You want won't it to be a solid gel, but the thickness helps it cling to the tomatoes better.
@@NoRecipes that's a great tip. Some people just call the biscuits fried bread. It somewhat resembles the chinese fried bread that you see at American-chinese takeout places. And apple butter is the best! It's on par with a good cherry or raspberry preserve in my opinion.
Smoked pork belly would go so well with those mushrooms.
Great idea! Doria is super flexible so you can pretty much add whatever you want👍🏽
Looks absolutely wonderful and, as my husband and I are vegetarians, just a perfect dish for us :)
Thanks Beryl, I hope you and your husband enjoy it!
Wow! Looks delicious. I WILL give this a try. Thank you! 👍🏼.
Added to post: I made a variation of this tonight and am eating it right now. It’s very good, I highly recommend it 😊 I look forward to making it again and again with all kinds of different ingredients. ❤️
I hope you enjoy it! Have a great weekend 😃
No Recipes Thanks! Hope your weekend is great too 🤗
Could you please supply a printable recipe without the pictures :) Thanks Corinne
I ate Doria in Japan early this year for the first time and I'm in Love with it :)
Hi Corinne, thanks for bringing this to my attention. That's a bug, as the printable recipe is not supposed to show images by default. I'll look into getting it fixed. In the mean time, the best way would be to just cut and paste the printable into a text editor and print it from there.
Hi Corinne, just an update. It turns out the issue was a bug with the plugin I use to format recipe data. It's been fixed now, so if you go to the page and click the "Print" button in the recipe card, it should pull up a version of the recipe without photos (you can then use the check boxes at the top to toggle photos on or off). If you're still seeing the photos, you may need to clear your web browsers cache in order to see the fixed version of the page.
You use metric for everything but the milk. But a Japanese liquid cup is 200cc while a US one is 240. So “a cup and a half” could either be 300 cc or 360 cc, which is quite a difference. Which one are you using?
Adding to say I took a closer look at the cup, you have 400 cc so that’s 1 2/3 cup. So I’m still not sure how much milk to use…
Sorry for the confusion. Most of my viewers/readers are in the US so all volumetric measurements are given in US cups. 1 1/2 cups is 354 cc.
I gave this one a go and it turned out really good (^_^) I think I needed to cook my sauce for a little longer then I did but it was still great. thank you for sharing
I’m glad to hear it! If the sauce was too thin you can boil it for a bit longer.