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Tuna Eggplant Miso Doria

Name: Tuna Eggplant Miso Doria
Total time: 35 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 2 bowls (cooked) Rice; 1 Eggplant; 1 can Canned tuna; 300ml Milk; 50g Cottage Cheese; 2 tbsp All-Purpose Flour; 20g Butter; 1 tbsp Miso; A pinch Black Pepper

Rice

⏱ 35 min

👥 Serves 2

Difficulty ⭐⭐

White sauce with miso melted in, poured over rice and baked — a rich take on Japanese yoshoku doria.

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📖 The Story Behind This Dish

A creative dish melting miso into the béchamel of Japanese yoshoku doria (rice baked under white sauce). French sauce and Japanese fermented seasoning get along well, bringing out the savoriness of the tuna and eggplant. It's baked topped with cottage cheese instead of cheese. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a cold night, a bubbling doria comes out of the toaster oven, and steam rises as the spoon goes in.

🥕 Ingredients (serves 2)

Rice 2 bowls (cooked)
Eggplant 1
Canned tuna 1 can
Milk 300ml
Cottage Cheese 50g
All-Purpose Flour 2 tbsp
Butter 20g
Miso 1 tbsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the eggplant into 1cm cubes, sauté in half the butter, and add the tuna.
Melt the remaining butter in a pot, cook the flour, and add the milk a little at a time to thicken.
Dissolve in the miso and mix in half the eggplant and tuna to make the sauce.
Spoon rice into a baking dish, top with the remaining eggplant and tuna, and pour over the sauce.
Scatter with cottage cheese, sprinkle with pepper, and bake in a toaster oven for 10 minutes.

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