Japanese
Seafood Doria
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Rice Gratin with Shrimp
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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
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for the rice:
» garlic clove
» shrimps or mixed seafood
» button mushrooms
» white wine
» lemon juice
» soy sauce
» butter
» onion
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for the rice:
» cooked rice
» chicken stock powder
» cumin
» cinnamon
» paprika
» turmeric
» ketchup
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Bechamel sauce:
» unsalted butter
» flour
» whole milk
» chicken stock powder
» salt
» nutmeg
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Toppings:
» melting cheese (cheddar, gouda or mozzarella)
» hard cheese (parmesan or pecorino)
» parsley
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Fry garlic
Heat a pan on medium low and fry finely diced garlic in olive oil until fragrant.
1
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Add seafood & mushrooms
Turn up the heat to medium and add the seafood and sliced mushrooms. Stir fry for a few minutes.
2
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Add lemon juice & white wine
Add the lemon juice and white wine and fry until the liquid is almost gone.
3
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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
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Fry onions
Heat a wok on medium and melt butter. Stir fry finely chopped onions until soft and slightly translucent.
5
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Add the rice
Add the cooked rice to the wok and stir fry for a few minutes.
6
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Season the rice
Add chicken stock powder, cumin, cinnamon, paprika, turmeric and stir fry until well distributed.
7
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Add ketchup
Add the ketchup and stir fry until well distributed through the rice.
8
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Add the seafood
Add the contents of the pan from earlier and stir fry together until everything is combined.
9
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Transfer
Transfer the contents of the wok to an oven proof dish and smooth it out.
10
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Melt butter
Melt unsalted butter on a low heat.
11
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Add flour
Add flour and mix thoroughly to make a roux.
12
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Add milk
Add half the milk, the chicken stock powder and salt, then whisk until it becomes a thick paste.
13
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Add more milk
Once it becomes thick, add the rest of the milk 50ml at a time, whisking until smooth.
14
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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
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Pour over rice
Pour the homemade bechamel sauce over the rice.
16
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Toppings
Top with melting cheese and a sprinkle of grated hard cheese.
17
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Bake
Bake in an oven preheated to 220C (420F) for 15-20 mins. Once browned on top, dish up and sprinkle with parsley.
18
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FULL RECIPE »
See the full post for more information about this dish plus tips and tricks!
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