Saizeria is the name of a chain of Japanese-Italian restaurants.  Doria is the Japanese name for western-style dishes consisting of a layer of cooked rice, topped with sauteed meat or fish and vegetables, a bechamel sauce and cheese.  Milano Doria is a signature dish of the Saizeria chain, and a photo of it appears in the Wikipedia article on the chain.  This version is adapted from a copycat version I found at www.sudachirecipes.com.  The author thinks this makes 2 servings, but we divided it into thirds.  It is quite tasty and enjoyable as long as one accepts that it inspired by Italian food but is not itself Italian food.

This takes about an hour and a half end to end.

The Turmeric Rice

150 g. uncooked Japanese-style rice

200 g./ml. water

1 tsp. turmeric powder

1 Tbs. butter

1 pinch salt

The Meat Sauce

1 tsp. olive oil

100 g. yellow onion, chopped

1 clove garlic, finely chopped

100 g. ground beef

1 tsp. all-purpose flour

200 g. canned diced tomatoes

1 pinch salt

1 tsp. soy sauce

1.5 tsp. sugar

1 pinch Japanese curry powder

The Bechamel Sauce

2 Tbs. unsalted butter

2 Tbs. all-purpose flour

1 pinch salt

1 pinch freshly ground black pepper

150 ml. milk

125 ml. heavy cream or half and half (I used heavy cream)

The Topping

2 Tbs. grated Pecorino Romano or Parmesan

Shredded melting cheese (I used a Mexican blend)

Wash the rice and then drain it in a sieve.  Put it in the bowl of a rice cooker with the 200 g/ml of water and allow to soak for 30 minutes.  Mix in the turmeric, salt and pepper.  Turn the rice cooker on.

While the rice is cooking, prepare the sauces.

To make the meat sauce, heat a medium saucepan over medium heat.  Add the olive oil.  When hot, add the onion and garlic and cook for 2 minutes.  Add the ground beef and cook until browned, breaking up the meat into small pieces.  Add the flour and cook for a minute.  Add the tomatoes, salt, soy sauce, sugar, and curry powder.  Bring to a boil and reduce to a simmer.  Cover and cook for 10 minutes, stirring occasionally.  Remove from the heat.

To make the bechamel sauce, melt the butter in a small saucepan over medium heat.  Whisk in the flour and cook for a couple of minutes.  Add the salt and pepper.  Gradually whisk in the milk and cream.  Cook until thickened.  Remove from the heat.

Preheat the oven to 425 degrees.

Select a medium sized baking dish, such as a 2 quart (8 x 11) dish.  Cover the bottom of the dish evenly with the cooked rice.  Cover the rice with the bechamel sauce.  Spread the meat sauce over the bechamel leaving a border of bechamel around the edges.  Cover the meat sauce with the grated Romano or Parmesan.  Cover the bechamel edge with the grated melting cheese.  Bake in the oven for about 15 minutes until the dish is bubbly and the cheese is nicely browned.