As I mentioned on Monday, as I was enjoying this creamy yumminess of “Not Bleeding Chowder!” inspired seafood chowder, I realized this smoked-fish-less version would be also good to be turned into a doria, a quintessential Japanized yoshoku (western food).
It’s basically some buttered rice in a heatproof dish with white sauce with some kind of sautéed meat or seafood with onion (chicken and shrimp are popular) and baked with lots of cheese on top. Something I loved as a child when I was growing up in Tokyo, along with the macaroni version which we simply called them “gratin”.
Since my mom never wanted make something complicated, nor white sauce, for me they were something I’d order when we go out to eat. To give her some slack, to make doria from scratch, it takes more than 1 hour, and you have to deal with making white sauce. And the challenge is, there are no dorias in the restaurants in the US!
Because of that, I, too probably made it only a few times in last 20 years, which equals the number of times I ate doria, because they are nowhere to be found in the US (except for, of course, these Japanese Yoshoku restaurants in Los Angeles. A bit too far!)
Now with my “It’s Not Only For Bleeding Chowder!”, it can be for doria too. Very easily. Especially if you have some of these rice balls in the freezer. If you do, microwave it first so that butter will melt. As I confessed in my last post, this is a super-short cut version. I will post the proper way to make a doria on my next post.
Ingredients (2-3 servings):
- Steamed rice: 2 cups
- Butter: 1-2 TBS
- Leftover of seafood chowder 1 1/2 – 2 cups (Click for the recipe.)
- Grated cheese (Gruyere, Cheddar, Parmeggiano Reggiano , etc.)
- Panko (optional)
- Mix butter into hot rice and season well.
- Pour seafood chowder on top of buttered rice. Then top with grated cheese. Optionally, sprinkle with some panko.
- Bake in 400F oven until bubbly and golden brown. (If both the rice and sauce are hot, you can broil it in the oven or “Toast” setting on toaster oven until golden brown, about 7-8 min.)
Yummy doria in 1/3 of the effort and time! I love it!
The next post… Another way to make doria, another useful trick when you already have sautéed chicken or shrimp, or white sauce. Or if you are in a mood to make this from scratch. Also few key time-saving tips, so that even if you make this from scratch, you can still optimize and save time and effort later.
Yes… Kitchen Wizarding is all about optimizing your resources (time, money, ingredients, etc…) in the kitchen. Maximized food with minimized effort.
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