Seafood Doria


There are so many things I miss about Japan, but one of the biggest is the food. Not the usual Japanese food that most people think about like sushi and tempura. Honestly, I don't even think I had that very often in Japan and besides I can get that here in San Francisco. No, the things I miss are everyday foods that are hard to find here: okonomiyaki, takoyaki, tonkatsu, and doria. Now the first three things I have managed to figure out to make myself, but I could never find a doria recipe. What is Doria, you may ask? Well, it's a yummy rice dish with béchamel sauce, cheese, shrimp, scallops, and mushrooms. Okay, how yummy does that sound?!!!

So, I have been obsessing about Doria for awhile now, but could never find a recipe. I honestly searched and searched and searched. I finally found one on Google Books so I had to buy the cookbook, Let's Cook Japanese Food! by Amy Kaneko. This is a great cookbook for those of you that have lived in Japan and miss those every day foods we just can't get where we are now.

I have modified the recipe a bit, but not much. Below are my instructions. Enjoy!

Ingredients

Béchamel (White) Sauce

  • 4 Tablespoons unsalted butter
  • 6 Tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup Gruyere cheese
  • A pinch of nutmeg (freshly grated if possible)
  • A pinch of salt
  • A pinch of white pepper to taste
Body
  • 1/2 pound shrimp - peeled, devained and cut in bit-size pieces
  • 1/4 pound scallops - cut in bite-size pieces
  • 1/2 - 2/3 cups white wine
  • 1 Tablespoon butter
  • 1/2 yellow or white onion, minced
  • 1/2 cup chopped white mushrooms
  • 1/2 teaspoon minced garlic (1 or 2 small cloves)
  • Pinch of white pepper
  • 2 cups cooked white rice at room temperature (leftover rice is fine and dandy)
Topping
  • 1 to 1 1/2 cups shredded Gruyere cheese (or other mild white cheese)
  • 1 Tablespoon chopped fresh parsley
Instructions
  1. Preheat oven to 350°
  2. Butter an 8-inch square baking dish
  3. Combine cut shrimp and scallops with white wine and let stand at room temperature for at least ten minutes
  4. Make béchamel Sauce ....
  5. Melt 4 Tablespoons butter over meduim heat in a medium saucepan.
  6. When butter is foaming, add the flour in small increments and stir constantly to create a smooth paste - about 3 minutes. (Add flour slowly and do not allow it to color)
  7. Slowly add the milkd to the flour mixture, stirring constantly. (We don't want lumps!)
  8. Cook sauce, stirring constantly until it thinkly coats the back of a spoon - about 5 - 7 minutes.
  9. Stir in salt and 1/4 cup cheese
  10. Add nutmeg
  11. Remove from heat and keep warm
  12. In large skillet melt 1 Tablespoon butter over medium heat
  13. Add onion and cook until translucent - 4 - 5 minutes
  14. Add mushrooms and cook until soft
  15. Add the shrimp, scallop and wine to the onions and mushrooms
  16. Add garlic, salt, white pepper and cook, stirring occasionally until shrimp and scallops are cooked through - about 5 minutes
  17. Remove from heat and drain liquid from the pan into a 2-cup glass measuring cup.
  18. Add rice to shrimp mixture and combine
  19. Add enough of the white sauce to the measuring cup to measure about 2 cups total (a bit more won't hurt
  20. Place rice and shrimp-scallop mixture into prepared baking dish
  21. Pour sauce evenly of the rice and shrimp-scallop mixture
  22. Sprinkle evenly with 1 to 1 1/2 cups cheese
  23. Bake until the sauce is bubbling and the cheese is melted and golden brown - about 10 - 12 minutes
  24. Sprinkle parsley on top of dish and serve hot.

5 comments:

Sheliza April 13, 2009 at 5:22 PM  

and this is Japanese?? amazing!!! I think I would use Jasmine rice for sure ;)

Sean April 13, 2009 at 6:43 PM  

I never thought of Jasmine rice, but that would be yummy! My grandma used to make something like this, but I am certain it was easier. I am sure she used minute rice, but we can somehow work around that!

Brenda April 13, 2009 at 7:47 PM  

Whoa!! I so want to eat at your house!! This sounds fabulous!

Audrey February 27, 2010 at 7:35 PM  

I grew up in Japan but have been stateside for over 25 years. I too miss the more non-traditional foods like doria and was absolutely craving it today. Thanks for the recipe!

Mybell39 March 16, 2012 at 11:37 PM  

So glad I found this recipe, thanks!!!!

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean

Dedication

This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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