Shrimp Doria (Japanese Rice Gratin) 🍤 Recipe by Chris Gan
Cooking Instructions ~1 hour 1 Prepare the ingredients: ✨ Cook the rice. ✨ Finely dice a whole onion. Half will go into the béchamel sauce; half will go into the rice. ✨ Peel and shred the carrots. ✨Chop the mushrooms. ✨Peel and devein the shrimp. ✨ Prepare the dashi stock by mixing 3/4 teaspoon of Hondashi granules into 3/4 cup boiling water. (See picture for the brand I use.) 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. 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. 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. 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. 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! 7 Line a 9x13 inch pan with aluminum foil. 8 Make the Butter Rice for the lower layer: ✨Melt 1 Tablespoon butter in a large skillet. ✨Add the rice, carrots, onion, garlic powder, and 3/4 teaspoon salt. ✨ Top with 2 additional Tablespoons butter. ✨ Stir well until the rice and veggies are evenly coated with butter and the mixture is warmed throughout. 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!) Transfer the Butter Rice to the 9x13 pan. Spread it into an even layer. 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. 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. 12 Add about half of the milk and whisk until the mixture is smooth. 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. This will take several minutes! Keep whisking over low (or medium-low) heat and don’t give up! 14 Add the cooked mushroom/onion mixture followed by the shrimp. Stir well. 15 Pour the béchamel sauce over the rice and spread it into an even layer. 16 Sprinkle shredded cheese generously over the top of the béchamel sauce. 17 Bake in the middle of the preheated oven for 15 minutes. Readjust the oven racks so that the top of the gratin is within approximately 4 inches of the broiler. Broil for 2 minutes. Keep an eye on it so that it doesn’t scorch! 18 Notes: ✨If you don’t have Dashi stock, you can use chicken broth or just plain water. ✨ I used standard long grain white rice, but other types of rice would also work. (With the exception of sticky rice. I think it would be too thick and wouldn’t mix well) 19 Notes: ✨. The stopping point in this recipe is convenient if you’re short on time. You can break up your cooking into two days. ✨. Dorias are very versatile and there are many types of recipes that use different meats or sauces. Be sure to try them! 1 Prepare the ingredients: ✨ Cook the rice. ✨ Finely dice a whole onion. Half will go into the béchamel sauce; half will go into the rice. ✨ Peel and shred the carrots. ✨Chop the mushrooms. ✨Peel and devein the shrimp. ✨ Prepare the dashi stock by mixing 3/4 teaspoon of Hondashi granules into 3/4 cup boiling water. (See picture for the brand I use.) 1 Prepare the ingredients: ✨ Cook the rice. ✨ Finely dice a whole onion. Half will go into the béchamel sauce; half will go into the rice. ✨ Peel and shred the carrots. ✨Chop the mushrooms. ✨Peel and devein the shrimp. ✨ Prepare the dashi stock by mixing 3/4 teaspoon of Hondashi granules into 3/4 cup boiling water. (See picture for the brand I use.) 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. 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. 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. 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. 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. 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. 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. 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. 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! 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! 7 Line a 9x13 inch pan with aluminum foil. 7 Line a 9x13 inch pan with aluminum foil. 8 Make the Butter Rice for the lower layer: ✨Melt 1 Tablespoon butter in a large skillet. ✨Add the rice, carrots, onion, garlic powder, and 3/4 teaspoon salt. ✨ Top with 2 additional Tablespoons butter. ✨ Stir well until the rice and veggies are evenly coated with butter and the mixture is warmed throughout. 8 Make the Butter Rice for the lower layer: ✨Melt 1 Tablespoon butter in a large skillet. ✨Add the rice, carrots, onion, garlic powder, and 3/4 teaspoon salt. ✨ Top with 2 additional Tablespoons butter. ✨ Stir well until the rice and veggies are evenly coated with butter and the mixture is warmed throughout. 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!) Transfer the Butter Rice to the 9x13 pan. Spread it into an even layer. 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!) Transfer the Butter Rice to the 9x13 pan. Spread it into an even layer. 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. 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. 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. 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. 12 Add about half of the milk and whisk until the mixture is smooth. 12 Add about half of the milk and whisk until the mixture is smooth. 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. This will take several minutes! Keep whisking over low (or medium-low) heat and don’t give up! 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. This will take several minutes! Keep whisking over low (or medium-low) heat and don’t give up! 14 Add the cooked mushroom/onion mixture followed by the shrimp. Stir well. 14 Add the cooked mushroom/onion mixture followed by the shrimp. Stir well. 15 Pour the béchamel sauce over the rice and spread it into an even layer. 15 Pour the béchamel sauce over the rice and spread it into an even layer. 16 Sprinkle shredded cheese generously over the top of the béchamel sauce. 16 Sprinkle shredded cheese generously over the top of the béchamel sauce. 17 Bake in the middle of the preheated oven for 15 minutes. Readjust the oven racks so that the top of the gratin is within approximately 4 inches of the broiler. Broil for 2 minutes. Keep an eye on it so that it doesn’t scorch! 17 Bake in the middle of the preheated oven for 15 minutes. Readjust the oven racks so that the top of the gratin is within approximately 4 inches of the broiler. Broil for 2 minutes. Keep an eye on it so that it doesn’t scorch! 18 Notes: ✨If you don’t have Dashi stock, you can use chicken broth or just plain water. ✨ I used standard long grain white rice, but other types of rice would also work. (With the exception of sticky rice. I think it would be too thick and wouldn’t mix well) 18 Notes: ✨If you don’t have Dashi stock, you can use chicken broth or just plain water. ✨ I used standard long grain white rice, but other types of rice would also work. (With the exception of sticky rice. I think it would be too thick and wouldn’t mix well) 19 Notes: ✨. The stopping point in this recipe is convenient if you’re short on time. You can break up your cooking into two days. ✨. Dorias are very versatile and there are many types of recipes that use different meats or sauces. Be sure to try them! 19 Notes: ✨. The stopping point in this recipe is convenient if you’re short on time. You can break up your cooking into two days. ✨. Dorias are very versatile and there are many types of recipes that use different meats or sauces. Be sure to try them! 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