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Japanese Seafood Doria.

Updated: Sep 28, 2021


Japanese seafood doria by kurumicooks tasty easy healthy Japanese Asian and Fusion food and cooking for your kitchen

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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