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!
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
- 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)
- 1 to 1 1/2 cups shredded Gruyere cheese (or other mild white cheese)
- 1 Tablespoon chopped fresh parsley
- Preheat oven to 350°
- Butter an 8-inch square baking dish
- Combine cut shrimp and scallops with white wine and let stand at room temperature for at least ten minutes
- Make béchamel Sauce ....
- Melt 4 Tablespoons butter over meduim heat in a medium saucepan.
- 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)
- Slowly add the milkd to the flour mixture, stirring constantly. (We don't want lumps!)
- Cook sauce, stirring constantly until it thinkly coats the back of a spoon - about 5 - 7 minutes.
- Stir in salt and 1/4 cup cheese
- Add nutmeg
- Remove from heat and keep warm
- In large skillet melt 1 Tablespoon butter over medium heat
- Add onion and cook until translucent - 4 - 5 minutes
- Add mushrooms and cook until soft
- Add the shrimp, scallop and wine to the onions and mushrooms
- Add garlic, salt, white pepper and cook, stirring occasionally until shrimp and scallops are cooked through - about 5 minutes
- Remove from heat and drain liquid from the pan into a 2-cup glass measuring cup.
- Add rice to shrimp mixture and combine
- Add enough of the white sauce to the measuring cup to measure about 2 cups total (a bit more won't hurt
- Place rice and shrimp-scallop mixture into prepared baking dish
- Pour sauce evenly of the rice and shrimp-scallop mixture
- Sprinkle evenly with 1 to 1 1/2 cups cheese
- Bake until the sauce is bubbling and the cheese is melted and golden brown - about 10 - 12 minutes
- Sprinkle parsley on top of dish and serve hot.