Chicken Doria  Recipe (2024)

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.

This was disgusting. I had every ingredient so no pieces were missing from this puzzlingly bland, soulless, gloppy attempt at stoner comfort food. Basically it's fish-flavored chicken Florentine. The broiler charred the panko, the mozzarella was like bubble gum, and the spinach a wet blob.

This is DELICIOUS and I'm trying to understand why the ratings are low. My husband needed comfort food, and I was in a hurry so I swung by the local Asian supermarket which had everything I needed (even if some things required slight substitutions). I grabbed Chinese white cooking wine in place of sake, and an Asian hot mustard powder that wasn't specifically karashi. I found prepped dashi broth in a bag so I didn't have to make it myself, and diced up some korean fried chicken pre-cooked.

Just made and we like it a lot. Instead of tonkasu (sp?) used Worcestershire sauce and the rest of some homemade barbecue sauce. Everyone, every time I start a recipe, I read comments. We find them so helpful. Thank you!

It sounds like you may have accidentally used dashi concentrate instead of dashi - another contender here did that, and yeah, the results would be inedible. Broiling time is always variable; the power of the heating element, and the distance to the food, make it impossible to give an exact time. As the recipe tried to tell you, use your eyes, not just the timer.

Or maybe even chicken broth, if you don’t want any fish taste?

I was excited to try this because I have a Japanese grocery nearby. Lucky me, I thought. But I didn’t read carefully & I used dashi base instead of dashi. It was a concentrate. No need to discuss what happened. I think it would taste really good if it were made correctly—my kids tried to salvage some chicken and rice and my mood and it was all ok.

Really delicious! Used short-grain brown rice instead of white, and as there were no shiitakes to be had I subbed chestnut mushrooms. I also didn't have karashi, so used Coleman's English mustard. This dish is a very good reason to make an abundant supply of rice one night and turn it into something very comforting and satisfying the next. Take note, I followed the amounts quite closely but had far too much to fit in my 2 quart dish - a standard 9x13 inch was required.

If the Wegmans in Binghamton carries Dashi, it's not that hard to track down [it's in the broth and soup aisle, not the general Asian ingredient aisle].

There are a lot of familiar Japanese flavors; the cheese and panko gave it some interest. This definitely takes more time than 1 hr 15, closer to two hours. Note that the amount of dashi/stock in step 3 is "enough to cover the chicken and veggies" about 1.25 cups. I recommend using more mushrooms and panko. I might make it again; maybe quicker the 2nd time.

We found this to be a perfectly edible food ensemble but not worth the preparatory effort. Won’t be making again.

I'm really surprised this doesn't have higher ratings. For as comforting and delicious as it is, it's reasonably healthy as well. The only modifications I made were to use white wine instead of sake, and water instead of dashi (I had neither on hand). I also made my own Bulldog sauce because I didn't have it and you can make a reasonable copy with stuff you probably have at home already (Google it!)

Also want to thank Bryan Washington for this recipe. It brought back my childhood memories in probably early 90s in Korea when Pizza Hut (a semi-fancy, exotic restaurant at that time and place) introduced doria on their menu and my sister and I loved it! We were all wondering the origin of the dish as it didn’t seem anything close to American. Now I know. This recipe doesn’t really taste like what I remember (the version we had had white sauce, I believe) but this was still fun to make and eat

For tonkatsu sauce, I halved Eric Kim’s recipe in his Korean American book for the curry chicken katsu - 1 tbsp each of ketchup and Worcestershire sauce plus 1/2 tbsp dark brown sugar. Used about 1/2 tsp of Coleman mustard powder for the mustard. Used 1 lb frozen spinach and I’m glad I didn’t use more. Granted, I used extra chopped cremini w shiitake. Used reheated leftover rice. Hubby was skeptical when I said “Japanese style rice casserole” but he’s loving it as well as I am!

I found a nice dashi concentrate and used a 1 to 12 dilution. I used sushi rice made in a rice cooker for the rice base. Doubled the panko and parm. It browned VERY quickly under the broiler. Recommend cooking 20-30 mins at 300F if you let the rice cool down before assembly to warm the whole thing back up. Leftovers reheated quite nicely. Really a very good dinner!

This was delicious. I used one packet of instant dashi in 20 oz water to make the dashi. I may have allowed the sauce to reduce a little bit further than the author intended while I was busy bumbling with the rice and squeezing the spinach… such that after I stirred the squeezed spinach into the chicken mixture, there really was no loose moisture left. My spouse informs me that, according to anime, this can also be made with succubus larvae and bicorn brains in place of the chicken. Bon appetit!

This recipe seems to me, in my humble opinion, to be one of those ‘what have I got on hand’ framework type. A rice base with chicken and veg in a sauce with crumbs and cheese on top. This has Japanese flavors. Soy sauce and rice wine with garlic and ginger to take it a Chinese direction, white wine, chicken broth, mustard mushrooms for a continental version. Any number of compatible broths, wines, aromatics could take it in a number of directions for good comfort food.

Came out perfectly and gave me a twist on a weeknight chicken dish. I simmered the chicken a little to long, and the sauce became thick and creamy which was great.

Needed white pepper to bring out all the flavors and umami. With that addition it was delicious.

4.6, really comforting, any season. Fry fresh spinach

2 lbs of spinach overwhelms this dish. Overall, I give it a "meh". Wish I had a bad case of the munchies when I ate this...

It wasn't a huge hit in our house. Maybe more panko would have given it more crunch?

Use a 9 x 12 baking dish, which provides plenty of surface area for the crispy topping. Don't make the bottom rice layer too thick.

This recipe will utilize even more vegetable (intro reason for this recipe) if you don't discard the shiitake stems. Dice those up as well. They are perfectly good food which shouldn't be "discarded".

This recipe needs a rewrite. They way it’s written is so convoluted and just illogical. Also, I recommend just getting dashi concentrate / bouillon as making it fresh is unnecessary.