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seafood doria thumbnail

Seafood Doria (Japanese Rice Gratin)


  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 2 portions 1x

Description

How to make Japanese style seafood doria (シーフードドリア) with shrimp and vegetable pilaf topped with homemade béchamel sauce and melted cheese. (Serves 2)


Ingredients

Scale

Pilaf (Seasoned Rice)

  • 1/2 tbsp olive oil
  • 1 garlic clove finely diced
  • 200g shrimp or mixed seafood
  • 3 button mushrooms finely sliced
  • 1/4 tsp salt
  • 2 tbsp white wine
  • 1/2 tsp lemon juice
  • 1/2 tsp soy sauce
  • 1 tbsp fresh parsley finely chopped
  • 1/2 tbsp unsalted butter
  • 1/2 onion finely diced
  • 250g cooked rice (approx 115g before cooking)
  • 1/2 knorr chicken stock cube (save the other half for béchamel sauce)
  • 1/8 tsp cumin
  • 1/8 tsp cinnamon
  • 1/8 tsp paprika
  • 1/8 tsp turmeric
  • 1 tbsp ketchup

Bechamel Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 200ml whole milk
  • 1/2 chicken stock cube (from earlier)
  • 1/4 tsp salt
  • 1 pinch nutmeg

Topping

  • Shredded melting cheese (cheddar, gouda, mozzarella etc) and powdered hard cheese (parmesan, pecorino etc) to taste
  • Parsley to garnish (optional)

Instructions

Pilaf

  1. Heat a pan on medium/medium-low. Once heated, add 1/2 tbsp olive oil and a finely diced garlic clove.
    frying garlic in oil
  2. Once the garlic becomes fragrant, add the shrimp/seafood and mushrooms. Stir fry for a few minutes.
    adding shrimp and mushrooms
  3. Pour in 2 tbsp white wine, 1/2 tsp lemon juice and fry until the liquid is almost gone.
    adding white wine and lemon juice
  4. Add 1/2 tsp soy sauce and 1 tbsp fresh chopped parsley. Stir fry for 1 minute.
    adding soy sauce and fresh parsley
  5. Remove from the heat and set aside.
  6. Cut a knorr stock cube in half and crush it with the back of a knife. We will add this to the fried rice later. (Save the other half for the béchamel sauce.)
    crushing a chicken stock cube into a powder
  7. Heat a large wok on medium and melt 1/2 tbsp butter.
    melting butter in a heated wok
  8. Once it's melted add the 1/2 a diced onion and fry until softened and slightly translucent.
    frying diced onion in a wok
  9. Next, add the cooked rice and stir fry for a few minutes.
    frying rice and onion together
  10. Add the spices (1/8 tsp cumin, 1/8 tsp cinnamon, 1/8 tsp paprika and 1/8 tsp turmeric) and the half a crushed chicken stock cube, stir fry until well combined.
    adding spices to rice
  11. Once the spices are well distributed, add 1 tbsp ketchup and mix well.
    adding ketchup to fried rice
  12. Add the contents of the other pan (seafood and mushrooms) to the rice and stir fry everything together until the ingredients are well distributed throughout the rice. 
    adding shrimp and mushrooms to fried rice
  13. Remove from the heat.
    remove from the heat

Béchamel Sauce

  1. Take a sauce pan and melt 2 tbsp unsalted butter on a low heat.
    melting butter to make a roux
  2. Once it's melted, add 2 tbsp flour and mix thoroughly until smooth to make a roux.
    adding flour to the roux
  3. Add half of the milk (100ml), the other half of the knorr chicken stock cube and 1/4 tsp salt. Whisk until smooth. 
    adding chicken stock and milk to roux
  4. When it becomes a thick ball of paste, add 50ml more milk and break it up with a whisk. (It's okay to lift it off the heat temporarily to slow the cooking/thickening process - see video.)
    adding milk to roux
  5. Once you've combined the milk and roux, add the last 50ml of milk and whisk until it becomes a smooth and thick sauce.
    adding milk to roux
  6. When the sauce is thickened to a consistency that would cover the back of a spoon, turn off the heat and whisk in a pinch of nutmeg.
    whisking nutmeg into béchamel sauce
  7. Remove it from the heat.

Assembly 

  1. Lay the rice at the bottom of an oven proof dish.
    making a layer of rice in an ovenproof dish
  2. Coat evenly with béchamel sauce.
    adding a layer of béchamel sauce over rice
  3. Sprinkle with your choice of cheese.
    sprinkling seafood doria with cheese
  4. Bake at 220C/420F on the top shelf for 15-20 minutes or until the cheese is browned.
    oven baked seafood doria
  5. Sprinkle with parsley and enjoy!
    Japanese seafood doria

Notes

I used 2 10x16cm (4x6") for two servings.

This recipe also works well with chicken.

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Category: Seafood
  • Method: Baking
  • Cuisine: Japanese

Keywords: seafood doria, seafood doria recipe, how to make seafood doria, seafood rice gratin, Japanese rice gratin, Japanese gratin, seafood gratin, shrimp rice gratin, shrimp doria, japanese seafood doria, how to make bechamel sauce, doria

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