Description
This Delicious Seafood Doria is a comforting Japanese-inspired baked rice dish featuring sautéed seafood and mushrooms mixed with richly spiced rice and topped with creamy béchamel sauce and melted cheese. Perfect for impressing your dinner guests with its harmonious blend of savory flavors and creamy textures.
Ingredients
Scale
Seafood Mixture
- 0.5 tbsp Olive oil (helps sauté the garlic)
- 1 clove Garlic (finely diced)
- 200 g Shrimp or mixed seafood (cut into bite-sized pieces)
- 3 Button mushrooms (finely sliced)
- 2 tbsp White wine (enhances flavors)
- 0.5 tsp Lemon juice (brightens the dish)
- 0.5 tsp Japanese soy sauce (koikuchi shoyu) (adds umami richness)
- 1 tbsp Fresh parsley (finely chopped)
Rice Mixture
- 0.5 tbsp Butter (for sautéing onions)
- 100 g Onion (finely diced)
- 250 g Japanese short-grain rice (cooked)
- 0.5 cube Knorr chicken bouillon cube (crushed)
- 0.125 tsp Spices mix (cumin, cinnamon, paprika, turmeric – each)
- 1 tbsp Tomato ketchup (adds sweetness)
Béchamel Sauce
- 2 tbsp Butter (for roux)
- 2 tbsp All-purpose flour (thickens the sauce)
- 200 ml Whole milk (for creamy consistency)
- 0.5 cube Chicken bouillon cube (for seasoning)
- 0.25 tsp Salt (to season)
- 1 pinch Nutmeg powder (adds warmth)
Toppings and Garnish
- Preferred shredded melting cheese (for topping)
- Hard cheese (optional) (like parmesan or pecorino)
- Fresh parsley (optional garnish)
Instructions
- Sauté Garlic and Seafood: Heat olive oil in a pan over medium heat and sauté the finely diced garlic until fragrant, about 1 minute.
- Cook Seafood and Mushrooms: Add the shrimp or mixed seafood and sliced button mushrooms to the pan, stir-frying for 3-4 minutes until the seafood is cooked through.
- Add Wine and Lemon Juice: Pour in the white wine and lemon juice, cooking until most of the liquid has evaporated to concentrate flavors.
- Season Seafood Mix: Stir in Japanese soy sauce and fresh parsley, cooking for an additional minute before removing from heat.
- Prepare Bouillon for Rice: Crush half of a Knorr chicken bouillon cube to be used later with the rice mixture.
- Sauté Onion for Rice: Melt butter in a large wok over medium heat, add diced onion, and sauté until soft and translucent.
- Mix in Rice: Add the cooked Japanese short-grain rice to the wok, stir-frying for 3-5 minutes to heat through evenly.
- Add Bouillon and Spices: Stir in the crushed chicken bouillon cube along with the spice mix (cumin, cinnamon, paprika, turmeric), cooking until fragrant.
- Incorporate Tomato Ketchup: Mix in tomato ketchup thoroughly to distribute sweetness and balance flavors.
- Combine Seafood and Rice: Fold the seafood and mushroom mixture into the rice until fully incorporated.
- Prepare Béchamel Sauce: In a saucepan over low heat, melt butter and whisk in flour to form a smooth roux.
- Add Milk Gradually: Slowly whisk in half of the milk, then the remaining milk, continuing to whisk until the sauce thickens to a creamy consistency.
- Season Sauce: Add crushed chicken bouillon cube, salt, and a pinch of nutmeg powder, whisking thoroughly, then remove from heat.
- Preheat Oven: Set your oven to 220°C (428°F) to prepare for baking.
- Assemble Dish: Spread the rice and seafood mixture evenly into an oven-proof dish.
- Top with Béchamel Sauce: Pour the béchamel sauce over the rice mixture, spreading it out smoothly.
- Add Cheese: Sprinkle shredded melting cheese liberally on top, adding optional hard cheese like parmesan or pecorino if desired.
- Bake: Place the dish in the preheated oven and bake for 15-20 minutes until the cheese is melted, golden, and bubbly.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot to delight your guests.
Notes
- You can substitute any mixed seafood you prefer, such as scallops or squid, to customize the dish.
- For a lighter option, use low-fat milk instead of whole milk in the béchamel sauce.
- Adjust the amount of cheese topping to your taste, and consider using mozzarella for milder flavor.
- If you don’t have Japanese soy sauce, use a regular soy sauce but reduce the quantity slightly due to saltiness differences.
- Make sure to use Japanese short-grain rice for authentic texture and flavor characteristic of doria.
