Creamy Miso Chicken & Mushroom Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

Doria is Japan's beloved comfort-food casserole: buttery rice on the bottom, a creamy chicken and mushroom sauce spiked with white miso poured over, then a blanket of melting cheese and panko baked until bubbling and golden. It comes together in one baking dish, feeds six, and reheats beautifully for lunch the next day.

Ingredients

• 4 cups cooked short-grain white rice, cooled
• 4 tbsp unsalted butter, divided
• 1 tbsp soy sauce

• 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 medium yellow onion, finely chopped
• 8 oz cremini mushrooms, sliced
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 2 tbsp white miso paste
• 1 cup frozen peas
• 1 tsp kosher salt
• 1/2 tsp black pepper

• 1 1/2 cups shredded low-moisture mozzarella
• 3/4 cup panko breadcrumbs

Instructions

1. Heat the oven to 400°F. Melt 1 tablespoon of the butter and rub a little around a 9x13-inch baking dish. In a bowl, toss the cooked rice with the remaining melted butter from that tablespoon and the soy sauce, then press it into an even layer across the bottom of the dish and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken, onion and mushrooms and cook, stirring occasionally, for 8 to 10 minutes, until the mushrooms have released their liquid and it has cooked away and the chicken is no longer pink.
3. Sprinkle the flour over the pan and stir for 1 minute to coat. Pour in the milk a splash at a time at first, stirring constantly, then bring to a gentle simmer and cook 3 to 4 minutes until it thickens to a pourable gravy.
4. Turn off the heat. Stir in the miso, peas, salt and pepper until the miso fully dissolves, then pour the mixture evenly over the rice in the baking dish and smooth the top.
5. Scatter the mozzarella over the surface. Toss the panko with the last 1 tablespoon of butter, melted, and sprinkle it over the cheese.
6. Bake, uncovered, for 25 to 30 minutes, until the sauce bubbles at the edges and the panko is deep golden. If the top is still pale, run it under the broiler for 1 to 2 minutes.
7. Let the casserole rest 10 minutes before scooping so the sauce sets enough to hold its shape on the plate.

Chef's tips

Nutrition (per serving, estimated)

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