//Engineering Recipes: Seafood Doria

Engineering Recipes: Seafood Doria

The first recipe I ever attempted to emulate, aside from meatloaf, was Katsudon, a Japanese pork cutlet with egg over rice and onions. Although it’s a dish that I could make in a matter of minutes now, the first time left my kitchen a mess, my dish burnt, and a disheartened look at cooking. All cooks start somewhere, whether it is failing a new recipe or setting scrambled eggs on fire. However, experience and time will help you sharpen your skills.

This week’s dish is one that I bake for close friends during the winter months or on cool summer days. It is both creamy and delicious whether warm or cool, and always a treat when we sit back and reminisce. If you can, share this dish with siblings and loved ones as it is easier to make it in large portions and with your favorite ingredients.

Seafood Doria is a traditional Japanese dish that is simple to make but requires a few more steps than our usual recipes. If you have the time, please put the effort to try out this lovely recipe.

Prep Time: 20 minutes

Cook Time: 45 minutes

Serves: 4-6

Ingredients:

(For Rice)

– 2 Cups of Rice, preferably short grain

– 1 White Onion, diced

– 1 Carrot, diced

– 1 Cup of Chicken Stock

– 2 Cups of Water

– 2 Tablespoons of Butter

(For Sauce)

– 8-12 Pieces of Shrimp, peeled and deveined with tails removed

– 8-12 Pieces of Squid, cut into bite sized pieces similar to calamari

– 1 White Onion, diced

– 1/2 Cup of Mushroom, diced

– 2 Cups of Milk

– 4 Tablespoons of Flour

– 2 Tablespoons of White Wine or Sake

– 2 Bay Leaves

– 2 Tablespoons of Butter

– Salt and Pepper

(For Oven)

– Parsley

– Cheese; as always, my preference is Asiago, although Swiss or cheddar work well in this dish

Cook #1 (Rice):

– In a large pot, combine the rice, water, and chicken stock together.

– Ladle the diced carrots and onions into the pot, then set it to boil, covered, for about 18-25 minutes.

– After it has cooked, let it sit for about 10 minutes and then stir together the rice, vegetables and butter until evenly combined.

Cook #2 (Sauce):

– In a large nonstick sauce pan on medium heat, pour in the white wine or sake with the shrimp and squid. Cover the pan until the shrimp and squid are about half-way cooked. Time will vary depending on whether you’re using fresh or frozen ingredients. Afterwards, set the shrimp and squid aside.

– Reduce the heat to medium-low and add the butter.

– After the butter has melted, add the diced onions and sauté until it translucent and soft.

– Add the flour and continue to stir for about a minute or two until the flour and onions have cooked.

– Add the diced mushrooms and sauté for another minute or two.

– Finally, add the seafood, milk, and bay leaf to the pan and reduce the heat to low.

– Continue to stir the mixture until it reduces to a creamy, smooth, thick sauce. This will take about 5-15 minutes so make sure to keep checking every minute or so.

– After the sauce has reduced and thickened, add the salt and pepper.

Cook #3 (The Oven)

– Preheat the oven to 400 degrees.

– In an oven proof container, place the rice in the dish and then cover entirely with the sauce.

– Generously cover the entire dish with cheese, then place in the oven uncovered for about 8-10 minutes until cheese melts and is golden brown.

– Alternatively, you could also place it underneath a broiler for an extra minute or two for a richer taste and more color.

– Sprinkle parsley afterwards as a garnish.

Still with me? This dish may seem a little more difficult to make than previous recipes, but the steps are simple and the taste is a slice of home. Many people also use slices of chicken and many other vegetables for this dish, so feel free to change ingredients to match your tastes.

As always, we’ll be back next week with another tasty recipes to engineer. Stay warm this winter season with some good eats!

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Romer Jed Medina

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