Tuesday, November 19, 2013

Cozy up

Seafood and Mushroom Doria

_DSC1908I can’t fathom that there are some rice cookers that cost more than $1,000 in Japan. One from Mitsubishi corporation sells for $1,400. Has the Japanese passion for perfect cooked rice driven people insane? I dunno, but I certainly am intrigued and would have loved to have volunteered for a taste test.

I bought a new rice cooker recently. Because I saw too many flaws in my old one and I simply fell out of love. I mumbled a few words when I put this one behind me (I mean, put it in a donation box)…”I appreciate your hard work for all these years but …it’s not you…it’s me…I hope you understand”. Anyway, I was seduced by the 20% off price tag, a strong persuasion to form a new relationship.. it did not cost a thousand yet it is a perfect match. See the pic? Isn’t he dreamy? He’s an induction heating type._DSC1857

Doria is a popular dish in Japan but the chance of encountering this on a menu is rare in US restaurants. Japanese style curry restaurant in Portland Kale offers a nice curry flavored doria. Gratin-ey with rice and seafood. Cozy and warm – a welcome dish on a cold Autumn night.

Ingredients and instruction for 4 to 6 servings_DSC1867

  • White rice 2 rice cooker cups
  • Cumin seeds (not the ground kind) 2 teaspoons
  • Butter 2 Tablespoons
  • Salt 1/8 teaspoon
  • Shrimps 4-6 shelled and cleaned. Slice in half length wise.
  • Scallops 4-6 sliced in half thickness
  • Squid, body only about 3x5 cut in 1x2 rectangle.
  • Mushroom – any mushroom – I used maitake and white beach mushroom. Need 1 or 2 small packages cut off stem ends divide in 4 or 6 bundle.
  • White wine 75cc
  • Parmigiano Reggiano cheese 1 cup or more grated.
  • Chopped parsley for garnish

For the white sauce

  • Butter 4 Tablespoons
  • Low viscosity flour (薄力粉) approximately 1/2 cup loosely packed.
  • Milk 350cc or more
  • Salt and white pepper to taste
  1. Make cumin seed rice – wash rice and put in the rice cooker. Add water as directed. Add cumin seeds, butter and salt and cook. After it’s cooked stir with rice paddle to insure cumin seeds are evenly distributed. Put the cooked rice (3 - 4 cups) in an oven safe dish.
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  2. Spread shrimp, scallops, squid and mushroom on the bottom of pan. Sprinkle with wine then put lid on to steam cook for 2-3 minutes at medium heat. Do not over cook. Put steamed seafood, mushroom and liquid left in the pan on the top of rice.
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  3. Make quick white sauce – Melt butter on the skillet or pan at medium heat. When the butter starts to bubble, add flour and stir until incorporated at low heat. Turn heat to high and add milk all at once and stir until creamy at high heat. Note: this white sauce should be quite loose, add more milk if the sauce is getting too thick. Salt and pepper to taste. Pour over the steamed seafood and mushroom
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  4. Heat oven to 400F. Generously top with cheese and bake for 10 to 12 minutes or until cheese is golden._DSC1900
  5. Garnish with parsley and serve warm._DSC1901

 

If you have the resource plus desire to own a high priced rice cooker, wait until a new model comes out. Then the price of the old model suddenly drops like 25 to 30 percent. It’s practically same but a better deal. Isn’t that nice? And my favorite maker is Elephant Mark (象印) but Tiger rice cooker getting lots of votes lately…what is it about animals and rice cookers though?

We spent nearly 3 hours raking the magic carpet, I mean fallen leaves, last Saturday. This is the After photo.IMG_0607

It was like this two weeks ago. Shinning ,Shimmering, Splendid…. A whole new world…A new fantastic point of view, no one to tell us no or where to go…

…Stay here, now is  time to rake, my husband interrupted my singing.IMG_0600

I watched a friend’s two boys one afternoon. I really don’t care for Sponge Bob but I’m grateful for the show as it gave me a 20 minute breather. Are you sure you don’t want to watch an another episode?…They are so cute! IMG_0615

Thank you for dropping by. May your day filled with laughter and fantastic deals.

 

 

 

 

 

 

 

20 comments:

  1. hehe....I got one of those induction heating rice cooker a few years ago too. :) Same brand....but I believe my model is older though. It's a beauty and well worth the investment (especially I cook rice almost every day!). I don't think I've try this Doria yet. What a lovely recipe for cooler days. Gotta try it soon, my family loves seafood. :)

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    1. I love Zojirushi rice cooker. Actually I don't cook rice everyday but nice to have rice cooker that make great rice . Thank you Amy for your comment.

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  2. That's a good recipe for a one-dish meal as we have rice almost daily. I like your magic carpet, so pretty.... what a pity you've got to get rid of it :)

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    1. Thank you so much! I know...it was gorgeous carpet but it's so yesterday.

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  3. I've never used a rice cooker so I'm happy for your information. Your seafood dish sounds amazing with scallops, shrimp, & squid. A perfect seafood to serve with rice.

    Your pretty leaves do look like a magic carpet. I could be happy just looking at them on the ground.
    Sam

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    1. Thank you so much for your comment. I will try your Thanksgiving recipes! They all look delicious!

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  4. Oh I love autumn. Your magic carpet is so beautiful.

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    1. Thank you Tataya. I'm going to make your pumpkin pudding soon.

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  5. Never seen or even heard abut doria before....
    tempting to give this recipe a try!
    i guess i would love cumin spiced rice, but i think i would use the powdere cumin.....

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    1. Thank you for your comment. I think you truly master the art of cooking.

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  6. "It's not you . . . it's me" HAHAHAHAHA!!! Looove your fall leaves-on-the-ground picture . . . the lighting . . . I can feel the coolness on my skin.

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    1. Thank you Jalna. Congratulations on your achievement. I bet it was tough last 4 months but you did it! You're amazing!

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  7. I am so excited to see this recipe here! It is one of these dishes I'll never be able to taste in Switzerland and I have been dreaming of preparing it for such a long time. It looks delicious and falls into this category of Japanese dishes I go crazy for (homely, comforting but still light!).
    You cannot imagine how I envy you such a beautiful rice cooker. I have been meaning to buy a really good Japanese one (I have had a very basic French brand for several years now...) because we eat rice practically every day, but they are so expensive here! I am sure you will have lots of fun with you new toy ;-)

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    1. Thank you for your comment Sissi. I'm so fortunate to have this rice cooker with great discount.

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  8. I have same IH rice cooker too! Seems like one of the best we can buy here in the US. Yeah my friends told me those expensive rice cookers (some own it!!!). Japanese rice in Japan is so delicious!! Gratin oishiso! I just realized I am writing in English today haha.

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    1. Thank you Nami chan. I love my rice cooker, he is hot!

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  9. You must be proud to own an IH rice cooker!
    I didn't know doria originated in Japan. Learning new things everyday!
    I like the song, "A Whole New World"!

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    1. Thank you so much for your comment. First to make original doria is chef (not Japanese) who worked in Grand Hotel in Yokohama I think.

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  10. That sounds like a very steep price for a rice cooker. Wonder what functionality it has to make the price so high.

    Love this doria. Sounds divine.

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  11. Thank you for your comment. Rice maker companies always researching technology for better way to cook rice so that research fee may be factor in high priced rice cooker. But gaining popularity method is to cook in heavy clay pot, old fashion way and claim that it's the best way to cook rice. I'm going to buy the pot next time in Japan.

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