Surimi and Aspargus Doria
By OcadoLife
Published on 29 August 2023
“Doria, like this Surimi and Asparagus Doria, is a rich gratin-style rice-based dish popular in Japan,” says chef, food writer and broadcaster Tim Anderson, creator of our Japanese bar bites and author of Your Home Izakaya.
Time and servings
35 minsTotal time
6Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 300g Japanese white rice
- 40g unsalted butter, plus extra for the dish
- 1 echalion shallot, finely chopped
- 1 clove garlic, finely chopped
- 4 tbsp plain flour
- 360ml milk
- 100ml double cream
- 3 tbsp white wine
- 50g white miso paste
- 1 pinch ground nutmeg
- 150g asparagus tips or fine asparagus, cut into 5cm chunks
- 2 (120g) packs seafood sticks
- 50g parmesan, finely grated
- 50g mild cheddar, grated
- 100g gruyère or similar swiss cheese, grated
- 1 handful panko breadcrumbs
Method
Step 1
Wash the rice in a few changes of water, then drain well in a sieve. Tip into a pan, add 400ml water, then set over a high heat and bring to the boil. As soon as it boils, place a lid on the pan and reduce the heat to very low. Cook for 15 mins, then remove from the heat and rest in the pan for 10 mins. Remove the lid and fluff up the rice with a fork or chopsticks.Step 2
Meanwhile, melt the butter in a small saucepan over a medium heat and add the shallot. Cook for about 5 mins, until soft and translucent, then add the garlic and cook for another 3-4 mins until soft.Step 3
Use a balloon whisk to mix in the flour, then add the milk in a slow, steady stream whisking constantly to prevent lumps. Once all of the milk has been incorporated, add the cream, wine, miso, nutmeg and some freshly ground black pepper, to taste, and whisk thoroughly to break up the miso. Add the asparagus, bring to the boil, and cook for about 3 mins, stirring often, until the asparagus is just cooked through. Remove from the heat and then stir in the seafood sticks.Step 4
Preheat the grill to medium. Mix the grated cheeses and panko breadcrumbs together. Grease a baking or gratin dish with a little butter and pack the rice into an even layer on the bottom; use a good amount of pressure when you do this, so the rice is quite dense and compact and there are no cracks for the white sauce to seep into. Pour over the sauce, asparagus and seafood sticks, then cover with the cheese-panko mixture. Grill on medium for about 5 mins, or until the surface is browned and bubbling. Serve immediately in small bowls.