Of all the Western dishes that Japan has made it's own, I think doria might be my favourite. If you've never heard of or eaten a doria, let me explain what it is - doria was apparently introduced into Japan by the Swiss master chef of the Yokohama New Grand Hotel way back in the 1920s. A doria consists of cooked rice, mixed with seafood or chicken and usually flavoured with tomato ketchup, covered in a white sauce. This is then baked in the oven. You can find it in restaurants all over Japan and it's a dinner table regular in most homes as well. It's a cinch to make. (It's also the best way I know of using leftover rice!) and a real tummy warmer now that the days are beginning to close in. If you'd like to try my seafood doria recipe, you can find the written recipe below or by clicking Seafood Doria. The Youtube tutorial is here Seafood Doria.
Happy cooking! Kurumi XXXX.
Seafood Doria
ingredients:
(makes 2 servings)
for the rice filling:
1/2 veg oil
60g onion, minced
50g mushrooms, sliced
50g frozen sweetcorn
110g frozen seafood mix
20ml white wine
1/2 tsp bouillon powder
salt & pepper
310g cooked rice*
for the white sauce:
40g butter
4 tbsp plain flour
300ml milk
salt & pepper
for the topping:
40g grated cheddar cheese,
1 tsp, dried or fresh parsley
how to:
first make the stir-fried rice:
heat the oil in a frying pan. add the onion, mushroom & sweetcorn and stir for 1 minute
add the seafood & the wine. fry for 2-3 minutes
add the bouillon and fry for a further 1 minute
season well with salt & pepper to your taste
add the rice and stir well
spoon the rice filling into an oven proof dish and set aside
next to make the white sauce:
melt the butter in a saucepan. add the flour and mix well
add the milk a little at a time to incorporate it. make a smooth white sauce over a medium heat
heat the oven to 210’C
pour the white sauce over the rice in the dish. sprinkle over the cheese and bake for 15-18 mins or until golden brown
garnish with the parsley
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