Teriyaki Chicken Doria (Japanese Baked Rice Casserole) | Leftover Teriyaki Remix

Transform leftover teriyaki chicken into a rich, cheesy Japanese baked rice casserole. Savory teriyaki meets creamy white sauce — a yoshoku classic.

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About This Recipe

Leftover teriyaki chicken transforms into a hearty, deeply satisfying doria — Japan's beloved yoshoku baked rice dish, layered with creamy white sauce and melted cheese.

The sweet-savory depth of teriyaki pairs naturally with a rich white sauce, while maitake mushrooms lend an earthy umami that keeps the dish from feeling heavy. What makes this recipe especially appealing is how approachable it is — a luxurious, restaurant-quality result from ingredients already at hand.

Serve straight from the oven, golden and bubbling, for a dish that feels far more special than its origins suggest.

 

Ingredients (Serves 2)

 

Instructions

1		Make the teriyaki butter rice. Combine warm cooked rice with the reserved teriyaki sauce, butter, and black pepper, and mix well. Tips For best results, use rice that is slightly firmer than usual. Softer rice tends to become heavy and stodgy once it absorbs the white sauce and cheese moisture during baking. Make sure the rice is hot when mixing — this helps the butter and teriyaki sauce coat the grains evenly. For extra depth, transfer the seasoned rice to a frying pan and stir-fry over medium-high heat for about 30 seconds. This draws out the soy sauce's aroma and adds a pleasant nuttiness. A little black pepper helps balance the sweetness of the teriyaki sauce.
2		Make the white sauce. Slice the onion thinly and break apart the maitake mushrooms by hand into small pieces. Melt the butter in a frying pan over medium heat. Add the onion with a pinch of salt and sauté until softened. Add the mushrooms with another pinch of salt and continue cooking until the moisture has evaporated. Tips Maitake mushrooms have a particularly strong umami flavour — even a small amount adds restaurant-level depth to the sauce. Cooking the mushrooms thoroughly until their liquid cooks off concentrates their flavour and gives the white sauce a deeper, more complex taste.
3		Add the flour and stir to coat the vegetables evenly. Cook over medium heat, stirring continuously, until the raw flour smell disappears.
4		Gradually add the milk in small additions, stirring constantly to prevent lumps. Cook until the sauce thickens, then season with consommé powder, salt, and pepper. Tip Remove the sauce from the heat when it still looks slightly loose. The sauce will continue to thicken from residual heat, and will thicken further during baking — overcooking at this stage can result in a heavy, dense texture.
5		Slice or break the leftover teriyaki chicken into bite-sized pieces. If cold, warm briefly in a microwave.
6		Spoon the teriyaki butter rice into an oven-safe dish and spread in an even layer. Pour the white sauce over the rice, then arrange the teriyaki chicken on top. Finish with a generous layer of shredded cheese. Tip Placing the teriyaki chicken on top of the white sauce — rather than mixing it in — allows it to pick up colour and a light char during baking, adding texture and aroma that keeps each bite interesting.
7		Bake in a toaster oven or at 220°C (430°F) in a conventional oven until the surface is golden and bubbling. Scatter parsley, green onion, or shredded nori over the top, if desired, and serve immediately.