Japanese Seafood Doria

sudachirecipes.com

Rice Gratin with Shrimp

Seafood doria is a delicious oven baked dish. Juicy shrimp cooked with seasoned rice then topped with a creamy homemade béchamel sauce and sprinkled with cheese. It's the perfect dish to make ahead of time!

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Seafood Doria

Yield

2 servings

Type

Seafood

Time

1 hour

Level

Intermediate

Arrow

for the rice:

» garlic clove » shrimps or mixed seafood » button mushrooms » white wine » lemon juice » soy sauce » butter » onion

for the rice:

» cooked rice » chicken stock powder » cumin » cinnamon » paprika » turmeric » ketchup

Bechamel sauce:

» unsalted butter » flour » whole milk » chicken stock powder » salt » nutmeg

Toppings:

» melting cheese (cheddar, gouda or mozzarella) » hard cheese (parmesan or pecorino) » parsley

Fry garlic

Heat a pan on medium low and fry finely diced garlic in olive oil until fragrant.

1

Add seafood & mushrooms

Turn up the heat to medium and add the seafood and sliced mushrooms. Stir fry for a few minutes.

2

Add lemon juice & white wine

Add the lemon juice and white wine and fry until the liquid is almost gone.

3

Add soy sauce & parsley

Add the soy sauce and parsley and stir fry for 1 minute. Then remove from the heat and set aside for later.

4

Fry onions

Heat a wok on medium and melt butter. Stir fry finely chopped onions until soft and slightly translucent.

5

Add the rice

Add the cooked rice to the wok and stir fry for a few minutes.

6

Season the rice

Add chicken stock powder, cumin, cinnamon, paprika, turmeric and stir fry until well distributed.

7

Add ketchup

Add the ketchup and stir fry until well distributed through the rice.

8

Add the seafood

Add the contents of the pan from earlier and stir fry together until everything is combined.

9

Transfer

Transfer the contents of the wok to an oven proof dish and smooth it out.

10

Melt butter

Melt unsalted butter on a low heat.

11

Add flour

Add flour and mix thoroughly to make a roux.

12

Add milk

Add half the milk, the chicken stock powder and salt, then whisk until it becomes a thick paste. 

13

Add more milk

Once it becomes thick, add the rest of the milk 50ml at a time, whisking until smooth.

14

Pinch of nutmeg

Once the sauce is thickened to the consistency that would cover the back of a spoon, turn off the heat and mix in a pinch of nutmeg.

15

Pour over rice

Pour the homemade bechamel sauce over the rice.

16

Toppings

Top with melting cheese and a sprinkle of grated hard cheese.

17

Bake

Bake in an oven preheated to 220C (420F) for 15-20 mins. Once browned on top, dish up and sprinkle with parsley.

18

See the full post for more information about this dish plus tips and tricks!