Seafood Doria (Japanese Rice Gratin)

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Seafood Doria (Japanese Rice Gratin)

A masterpiece of Japanese Yoshoku (Western-style) cuisine. Buttery, savory rice is topped with a rich medley of shrimp and scallops, smothered in a velvety white béchamel sauce, blanketed in cheese, and baked until bubbling and beautifully golden brown.
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Course Rice & Sushi

Ingredients
  

  • 2 cups Cooked white rice
  • 1 tbsp Butter
  • 1/2 cup Mixed seafood
  • 1/4 cup Onion
  • 1.5 cups Whole milk
  • 2 tbsp Butter
  • 2 tbsp All-purpose flour
  • 1/2 cup Shredded mozzarella cheese

Instructions
 

  • Prepare the Rice Base: In a skillet, melt 1 tbsp of butter over medium heat. Sauté the finely chopped onion until soft. Add the cooked white rice and toss until the rice is warm and coated in butter. Spread this butter rice evenly into the bottom of a gratin or baking dish.
  • Cook the Seafood: In the same skillet, quickly sauté the mixed seafood (shrimp, scallops, squid) until just cooked through. Layer the seafood over the butter rice in the dish.
  • Make the Béchamel Sauce: In a clean saucepan, melt 2 tbsp of butter over low heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the whole milk, whisking constantly to prevent lumps. Simmer until the sauce thickens into a rich, creamy consistency. Season with salt and pepper.
  • Assemble: Pour the thick, hot white sauce evenly over the seafood and rice, covering it completely. Sprinkle a generous layer of shredded mozzarella cheese on top.
  • Bake: Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes, or until the cheese is melted, bubbling, and has a beautiful golden-brown crust. Serve extremely hot.
Keyword baked, doria, gratin, Rice, Seafood, Yoshoku
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