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Home rice Shrimp Doria (Japanese Rice Gratin) 🍤

Shrimp Doria (Japanese Rice Gratin) 🍤

Name: How to cook Shrimp Doria (Japanese Rice Gratin) 🍤 - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 to 12 servings
Cuisine: Us

Introduce

Chef :

Chris Gan

Shrimp Doria (Japanese Rice Gratin) 🍤

Doria (ドリア) is a Japanese style Western dish. These types of dishes are called “Yoshoku” and are served in Western-style restaurants in Japan. A doria is a type of gratin. Unlike a casserole, where everything is mixed together, a gratin has layers (usually rice, sauce, and cheese). In this gratin, the creamy béchamel sauce pairs really nicely with shrimp. The ingredients are fairly simple, but the doria has a rich and delicious flavor! This is the first doria I’ve ever made, and after tasting it, it is definitely something I’ll be making regularly! 😋

Ingredient

Food ration :

10 to 12 servings

Cooking time :

~1 hour

5-6 cups

cooked rice

3 Tablespoons

unsalted butter

carrots, shredded

1/2

sweet onion, finely diced

1/2 teaspoon

garlic powder

3/4-1 teaspoon

salt (or more to taste)

6 Tablespoons

flour

and 1/2 cups milk

3/4 cup

Dashi stock (or chicken stock)

1 cube

chicken bouillon, crushed

8 oz

mushrooms, roughly chopped

1/2 teaspoon

salt

1 lb

shrimp, peeled and deveined

Cooking instructions

* Step 1

Prepare the ingredients:

* Step 2

Melt half a tablespoon of butter plus 2 or 3 teaspoons olive oil in a large skillet. Fry the shredded carrots and half the onion over medium-low heat until they are softened. Set aside in a bowl.

* Step 3

Melt half a tablespoon of butter plus 2 or 3 teaspoons olive oil in a large skillet. Fry the mushrooms over medium-low heat until they are lightly browned. Set aside in a second bowl.

* Step 4

Melt half a tablespoon of butter plus 2 or 3 teaspoons olive oil in a large skillet. Fry the other half of the onion until it is softened. Combine this onion with the mushrooms.

* Step 5

Melt a tablespoon of butter plus 2 teaspoons olive oil in a large skillet. Fry the shrimp over low heat until they are fully cooked. Allow the shrimp to cool slightly, then cut them into small, bite-sized pieces.

* Step 6

✨This is a stopping point! ✨ You can refrigerate all of the cooked ingredients that you have prepared up to this point and continue tomorrow. Or, keep going and get everything done today!

* Step 7

Line a 9x13 inch pan with aluminum foil.

* Step 8

Make the Butter Rice for the lower layer: ✨Melt 1 Tablespoon butter in a large skillet.

* Step 9

Taste a little bit of the rice to see if it is seasoned enough to your liking. Add additional salt if necessary. (Don’t add too much salt, since the sauce and cheese layer will also provide saltiness to the final dish!)

* Step 10

Adjust the oven racks so that you’ll be able to bake the gratin near the middle of the oven. Preheat the oven to 425°F.

* Step 11

Make the Béchamel Sauce: Melt 3 Tablespoons butter in a large saucepan over low heat. Add the 6 Tablespoons of flour and stir vigorously while continuing to heat for 2 minutes.

* Step 12

Add about half of the milk and whisk until the mixture is smooth.

* Step 13

Add the remaining milk, the dashi stock, the chicken bouillon, 1/2 teaspoon salt, and as much freshly ground pepper as you like. Continue to heat the mixture, whisking constantly until it begins to thicken.