Seafood Doria (Japanese Rice Gratin)

Name: Seafood Doria (Japanese Rice Gratin)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 portions
Ingredients: ½ tbsp olive oil; 1 garlic clove; 200 g shrimp or mixed seafood; 3 brown button mushroom; 2 tbsp white wine; ½ tsp lemon juice; ½ tsp soy sauce; 1 tbsp fresh parsley; ½ tbsp unsalted butter; 100 g yellow onion; 250 g cooked Japanese short-grain rice; ½ knorr chicken bouillon cube; ⅛ tsp cumin powder; ⅛ tsp cinnamon; ⅛ tsp paprika powder; ⅛ tsp turmeric powder; 1 tbsp tomato ketchup; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 200 ml whole milk; ½ chicken bouillon cube; ¼ tsp salt; 1 pinch nutmeg powder; preferred shredded melting cheese; hard cheese (optional); parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
2 portions
Calories
630 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Fusion, Japanese

Seafood Doria (Japanese Rice Gratin)

Celia Wu

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

Pilaf (Seasoned Rice)

½ tbsp olive oil
1 garlic clove finely diced
200 g shrimp or mixed seafood cut into bitesize pieces
3 brown button mushroom 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 finely diced
250 g cooked Japanese short-grain rice
½ knorr chicken bouillon 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 bouillon 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

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Instructions

Pilaf

Heat a pan on medium/medium-low. Once heated, add ½ tbsp olive oil and 1 garlic clove (finely diced).
Once the garlic becomes fragrant, add 200 g shrimp or mixed seafood and 3 brown button mushroom (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 (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 bouillon 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 bouillon 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 Information

Show Details

Serving 468.7g Calories 630kcal (32%) Carbohydrates 69.3g (23%) Protein 34.7g (69%) Fat 25.9g (40%) Saturated Fat 14.03g (70%) Polyunsaturated Fat 1.15g Cholesterol 231mg (77%) Sodium 1206mg (50%) Fiber 3.8g (15%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 630 kcal

% Daily Value*

Serving	468.7g
Calories	630kcal	32%
Carbohydrates	69.3g	23%
Protein	34.7g	69%
Fat	25.9g	40%
Saturated Fat	14.03g	70%
Polyunsaturated Fat	1.15g	7%
Cholesterol	231mg	77%
Sodium	1206mg	50%
Fiber	3.8g	15%