Doria is a Japanese gratin dish made with rice as its base, topped with a creamy sauce, cheese, and other ingredients, then baked in an oven or with a blowtorch until golden brown. The "other ingredients" often include shrimp, chicken, ham, vegetables (such as corn, mushrooms, and spinach), or seafood. The creamy sauce is typically a béchamel or a similar white sauce.
While the exact origins are debated, it is widely accepted that doria originated in Yokohama, Japan, sometime in the mid-20th century. The New Grand Hotel is frequently credited with its invention. The dish is considered a yōshoku dish, a Japanese-style adaptation of Western cuisine.
Doria is commonly served as a main course and is popular in Japanese restaurants and cafes. It is also often made at home. There are many regional variations and adaptations, with different ingredients and flavor combinations.