Doria

Doria is a Japanese rice gratin, an example of yoshoku, Western-style cuisine adapted to Japanese taste, made of cooked white rice topped with sauteed chicken or shrimp, vegetables, bechamel sauce and cheese, then baked. It was created in the 1930s by Saly Weil, head chef of the Hotel New Grand in Yokohama, after a guest asked for something easy to eat while unwell, leading Weil to develop a soft dish needing little chewing. Originally called Shrimp Doria, it became a signature hotel dish, was carried to restaurants across Japan by Weil's trainees, and today appears in many versions, including curry doria, as a staple of modern yoshoku cooking. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/