Seafood Doria

The first time I had this dish was in Hong Kong, I thought it was a Hong Kong dish like the Baked Pork Chop rice until recently when I saw this dish sold popularly in Japan when we had our vacation there a couple of years ago. Hong Kong love their baked rice that’s why it led to my assumption and dishes like this is also ubiquitous in Hong Kong, its everywhere, similar dishes were almost my daily lunch fare when I used to work there. It’s such a very comforting dish, and like most baked rice dishes it’s an all in one meal.


Seafood Doria is a type of Doria, a Japanese yōshoku dish prepared with creamy white sauce topped in a seasoned rice, it may look Western, but this is a totally legitimate Japanese dish created in Japan. Doria believed to have been created by a Swiss chef who worked at a hotel restaurant in Japan in the 1930s, the original recipe was believed to be shrimp covered with bechamel sauce and cheese, then baked in the oven. The name came from an Italian navy general which I guess the chef had associated with the sea and shrimp.

There are many types of Doria where toppings can vary like pork, beef, chicken– and seafood but two things remain, the creamy topping and rice. And as mentioned above its a popular Japanese dish which is served in old-fashioned cafes called Kissaten that serves other yōshoku dishes like Spaghetti and Macaroni Gratin. But if you can’t find any Kissaten restaurants or even normal Japanese restaurant that serve this you can easily make it at home with my recipe below. So, what are you waiting for, give it a try and let us know how was it?


Seafood Doria
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Seafood
  • 16 pcs clams, well rinsed
  • 2 pcs white fish fillet, roughly 100 - 150g each, cubed
  • 12 pcs large shrimps, shelled and deveined
  • 2 pcs squid tubes, pineapple cut
  • 1 small broccoli head
  • ½ cup white wine
  • ½ cup clam or seafood stock
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • olive oil
Bechamel Sauce
  • 2½ cups warm milk
  • ⅓ cup seafood sauce, reserved from cooking seafood
  • ¼ cup butter
  • ¼ cup flour
  • ½ tsp nutmeg
  • freshly ground black pepper
  • ¾ cup grated mozzarella cheese
  • ¼ cup grated parmesan cheese
Butter Rice
  • 6 cups cooked white rice
  • 1 small white onion, minced
  • 2 cloves garlic, minced
  • 6 pcs mushrooms, sliced
  • 2 tbsp butter + more for greasing
  • salt
  • freshly ground black pepper
Instructions
Seafood
  1. In a pan add olive oil then sauté garlic and shallots
  2. Add all seafood, stir fry for a bit then pour the white wine and clam stock, cover then bring it to a boil.
  3. When all the clams open up, turn heat off then season with salt and freshly ground black pepper
  4. Drain the liquid and place it in a sauce pan.
  5. Place sauce pan in medium heat then reduce the liquid to ⅓ cup. Set it aside.
  6. In a pot add bring water to a boil, add salt. Add broccoli then cook for 2 minutes, rinse with cold tap water, drain then set aside.
Béchamel Sauce
  1. Melt butter in a pot then stir in flour.
  2. Continue stirring while gradually pouring milk.
  3. Add the reduced seafood stock you made earlier, season with nutmeg, salt and pepper.
  4. Continue stirring until sauce becomes smooth.
  5. Gently mix in the seafood and broccoli.
  6. Turn off heat then set aside.
Butter Rice
  1. In a non-stick pan add melt butter in low heat.
  2. Sauté onion and garlic in low heat until onions are soft.
  3. Add mushrooms then cook for a minute.
  4. Add rice then stir fry for 5 minutes in medium heat.
  5. Season with salt and freshly ground black pepper
Assembly
  1. Lightly grease a baking dish with melted butter.
  2. Add the rice then top it with the cooked seafood and broccoli sauce.
  3. Combine mozzarella and parmesan together, sprinkle it on top of baking dish.
  4. Broil in 200C pre-heated oven then broil for 3-5 minutes or until cheese has melted and golden brown in colour.
  5. Serve immediately.

 

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