Seafood Doria
1 small head broccoli
remove whole florets
cook broccoli for 1~ 1.5 minutes
plunge immediately in the ice water to stop cooking
finely chop 1/2 large onion
slice 4 cremini mushrooms
slice 2 garlic cloves
cut 4 small calamari into rings
grease gratin dishes with butter
In a large frying pan, heat 1-1/2 Tbsp ( 21 g ) unsalted butter
cook over medium heat
add the onion and sauté until tender
add the mushrooms and sauté till tender
add 4 large bowl of steamed rice
break the big chunks of rice and combine well
season with freshly ground black pepper and kosher salt
transfer to the individual gratin dishes
In a large frying pan, heat 2 Tbsp olive oil
cook sliced garlic on medium heat until fragrant
add 12 large shrimps,
calamari,
24 baby scallops,
16 manila clams,
1/2 cup ( 120 ml ) white wine
cover with a lid, and cook covered until all the clams open up
season with freshly ground black pepper
remove all the seafood to a bowl, and cover with aluminum foil
reduce liquid to 1/4 cup
keep the sauce in a bowl or measuring cup
In a large frying, heat 4 Tbsp unsalted butter on medium-low heat
once melted, add 4 Tbsp all-purpose flour to the pan
blend the flour with butter until no more lumps
gradually add 2 cups ( 480 ml ) warm milk
scraping the bottom of the pan
season with ground black pepper
mix well
add 1/4 cup ( 60 ml ) reserved seafood sauce,
1 tsp soy sauce
when the sauce thickens
add the seafood
mix well
add the blanched broccoli
pour the seafood mix and béchamel sauce on the rice
sprinkle with freshly grated Gruyere cheese,
and panko bread crumbs for crispy texture
broil for 2~3 minutes
itadakimasu!
Enjoy!
Hi, Everyone!
Today, I made Doria.
Doria is one of the popular "Yoshoku" dishes in Japan.
Yoshoku means western Japanese dishes,
and it includes a wide variety of Japanese dishes from Omurice to Hambagu.
You can serve Doria in a big casserole dish or smaller this like this for individual serving.
I hope you enjoy making Doria and see you guys next time.
Bye!
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