Seafood Doria (Japanese Rice Gratin)
https://sudachirecipes.comSeafood doria is an oven-baked dish made with juicy shrimp cooked with seasoned rice, then topped with a creamy homemade béchamel sauce and sprinkled with cheese. For me, this is one of the ultimate comfort dishes and every layer is packed with flavor!
Ingredients
Pilaf (Seasoned Rice)
- ½ tbsp olive oil
- 1 garlic clove(s) finely diced
- 200 g shrimp or mixed seafood cut into bitesize pieces
- 3 brown button mushroom(s) finely sliced
- 2 tbsp white wine
- ½ tsp lemon juice
- ½ tsp soy sauce
- 1 tbsp fresh parsley finely chopped
- ½ tbsp unsalted butter
- 100 g yellow onion(s) finely diced
- 250 g cooked Japanese short-grain rice
- ½ knorr chicken stock cube use the other half for béchamel sauce
- ⅛ tsp cumin powder
- ⅛ tsp cinnamon
- ⅛ tsp paprika powder
- ⅛ tsp turmeric powder
- 1 tbsp tomato ketchup
Bechamel Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 200 ml whole milk
- ½ chicken stock cube
- ¼ tsp salt
- 1 pinch nutmeg powder
Topping
- preferred shredded melting cheese cheddar, gouda, mozzarella, etc.
- hard cheese (optional) parmesan, pecorino, etc.
- parsley dried or fresh, optional garnish
Instructions
Pilaf
- Heat a pan on medium/medium-low. Once heated, add ½ tbsp olive oil and 1 garlic clove(s) (finely diced).
- Once the garlic becomes fragrant, add 200 g shrimp or mixed seafood and 3 brown button mushroom(s) (sliced). Stir fry for a few minutes.
- Pour in 2 tbsp white wine, ½ tsp lemon juice and fry until the liquid is almost gone.
- Add ½ tsp soy sauce and 1 tbsp fresh parsley . Stir fry for 1 minute, then remove from the heat and set aside.
- 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.)
- Heat a large wok on medium and melt ½ tbsp unsalted butter. Add the 100 g yellow onion(s) (finely diced) and fry until softened and slightly translucent.
- Next, add 250 g cooked Japanese short-grain rice and stir fry for a few minutes or until the rice is warmed through.
- Add the spices (⅛ tsp cumin powder, ⅛ tsp cinnamon, ⅛ tsp paprika powder and ⅛ tsp turmeric powder) and ½ knorr chicken stock cube you crushed earlier, and stir fry until well combined.
- Once the spices are well distributed, add 1 tbsp tomato ketchup and mix well.
- 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.
- Remove from the heat and set aside for later.
Béchamel Sauce
- Take a saucepan and melt 2 tbsp unsalted butter butter over a low heat.
- Once it's melted, add 2 tbsp all-purpose flour and mix thoroughly until smooth to make a roux.
- Add half of the 200 ml whole milk (100ml), the other ½ chicken stock cube and ¼ tsp salt. Whisk until smooth.
- When it becomes a thick ball of paste, add the remaining milk one half at a time, and break up the lumps with a whisk. (If it's thickening too quickly, lift the pan off the heat from time to time to slow down the cooking process.)
- Continue to whisk until smooth. Once the sauce has thickened to a consistency that would cover the back of a spoon, turn off the heat and add 1 pinch nutmeg powder. Whisk once more and remove from the heat.
Assembling
- Preheat the oven to 220 °C (428 °F). While it heats, assemble the doria. Start by making a layer of rice in an oven-proof dish.
- Coat evenly with béchamel sauce.
- Sprinkle generously with preferred shredded melting cheese and/or hard cheese (optional)of your choice.
- Bake on the top shelf for 15-20 minutes or until the cheese is browned.
- Sprinkle with parsley and enjoy!
Notes
I used two 10x16cm (4x6") individual oven dishes for two servings.
This recipe also works well with chicken instead of seafood.
Nutrition
Serving: 468.7g | Calories: 630kcal | Carbohydrates: 69.3g | Protein: 34.7g | Fat: 25.9g | Saturated Fat: 14.03g | Polyunsaturated Fat: 1.15g | Cholesterol: 231mg | Sodium: 1206mg | Fiber: 3.8g