Seafood Doria (Rice Gratin) | Easy Japanese Recipes at

Seafood Doria

Course: Main Course
Cuisine: Japanese
Keyword: rice gratin, seafood gratin
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4
Author: Nami
Enjoy your special date night with Seafood Doria, an impressive yet simple Japanese rice gratin dish topped your choice of seafood over buttery rice with cheese.


  • ½ Tbsp unsalted butter (1/2 Tbsp = 7 g) (for greasing gratin dishes)
  • 1 broccoli (small head)
  • pinch kosher/sea salt (use half for table salt) (for blanching)
  • Gruyere cheese (A small block for topping)
  • 2 Tbsp panko (Japanese breadcrumbs) (for topping)
  • Italian parsley (for garnish)

Butter Rice

  • ½ onion
  • 4 mushrooms (cremini or button)
  • Tbsp unsalted butter (1½ = 21 g) (if you use salted, reduce adding salt while cooking)
  • 4 bowls cooked Japanese short grain rice (4 bowls = 1.8 lb, 800 g)
  • pinch kosher/sea salt (use half for table salt)
  • Freshly ground black pepper

Seafood & Sauce

  • 16 manila clams
  • 24 baby scallops
  • 12 large shrimps
  • 4 small calamari
  • 2 cloves garlic
  • 2 Tbsp extra virgin olive oil
  • ½ cup white wine (1/2 cup = 120 ml)

Bechamel Sauce

  • 4 Tbsp unsalted butter (4 Tbsp = 57 g)
  • 4 Tbsp all-purpose flour (4 Tbsp = 30 g)
  • 2 cups warm milk (2 Cups = 480 ml)
  • ¼ cup reserved seafood sauce (1/4 cup = 60 ml) (see in recipe)
  • Freshly ground black pepper
  • 1 tsp soy sauce


  1. Gather all the ingredients.

    Seafood Doria Ingredients


  1. Butter the gratin dishes.
    Seafood Doria 1
  2. Using the tip of a sharp knife or hands, cut off the smaller stalks of broccoli from the larger central stalk to remove whole florets, rotating the head of broccoli as you go.
    Seafood Doria 2
  3. In a small saucepan, bring water to a rapid boil. Add a big pinch of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a fine mesh and plunge immediately in the ice water to stop cooking. Drain and set aside.
    Seafood Doria 3

Butter Rice:

  1. Chop the onion finely and cut the mushrooms into thin slices.
    Seafood Doria 4
  2. In a large frying pan, heat 1 ½ Tbsp. butter over medium heat. Add the onion and sauté until tender.
    Seafood Doria 5
  3. Add the mushrooms and sauté till tender. Then add the steamed rice, break the big chunks of rice and combine well.
    Seafood Doria 6
  4. Season with kosher salt and freshly ground black pepper. Divide the rice into 4 portions and transfer to the individual gratin dishes. Cover with aluminum foil and keep warm.
    Seafood Doria 7

Seafood Mix:

  1. Clean clams and scallops. Peel and devein shrimp if necessary. Cut the squid body into rings. Also cut the garlic cloves into thin slices.
    Seafood Doria 8
  2. In a large frying pan, heat 2 Tbsp. olive oil and cook sliced garlic on medium heat until fragrant. Then add all the seafood into the pan.
    Seafood Doria 9
  3. Stir fry to coat the seafood with oil. Add ½ cup white wine and cover with a lid. Cook covered until all the clams open up.
    Seafood Doria 10
  4. Once all the clam shells are open (dispose of any unopened ones), season with freshly ground black pepper. Then remove all the seafood to a plate/bowl and cover with aluminum foil, set aside.
    Seafood Doria 11
  5. Reduce the remaining seafood sauce in the frying pan until the sauce is reduced in half, roughly ¼ cup. Keep the sauce in a bowl or measuring cup.
    Seafood Doria 12

Bechamel Sauce:

  1. In a large frying, heat 4 Tbsp. unsalted butter on medium low heat. Once melted, add 4 Tbsp. all-purpose flour to the pan.
    Seafood Doria 13
  2. Blend the flour with butter until no more lumps. Keep stirring to avoid burning the roux.
    Seafood Doria 14
  3. Gradually add warm milk and combine well, scraping the bottom of the pan.
    Seafood Doria 15
  4. Once blended well, season with kosher salt. Add ¼ cup reserved seafood sauce and keep stirring to combine with the béchamel sauce.
    Seafood Doria 16
  5. Add 1 tsp. soy sauce and mix well to combine. Keep stirring and cook on low heat until the desired consistency.
    Seafood Doria 17


  1. When the sauce consistency thickens and you can draw a line on the bottom of the pan, add the seafood.
    Seafood Doria 18
  2. Mix well and add the blanched broccoli.
    Seafood Doria 19
  3. Pour the seafood mix and béchamel sauce on the butter rice in gratin dishes. Make sure each one gets all the different ingredients.
    Seafood Doria 20
  4. Sprinkle with freshly grated Gruyere cheese and panko bread crumbs for crispy texture.
    Seafood Doria 21
  5. Set the oven setting to broil (high) and preheat for 5 minutes. Broil for 2-3 minutes until the cheese has melted and turns golden color on top. Garnish with parsley and serve warm.
    Seafood Doria 22

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.