Today a shrimp Doria. Classic ? Nope, I dropped the 19th century sauces.
Mushroom Doria, and the “story” of the dish
My sauces are kabocha and broccoli.
Brown rice, stir-fried with onion, shrimps (big ones) and a tbs of ami-ebi. The ami-ebi are tiny salted shrimps. They melt and serve as a flavoring.
I melted a chunk of butter in the rice.
No pre-cooking for broccoli, just juicing and adding to the rice. Bottom layer.
The kabocha is boiled (5 minutes in microwave) and mashed with a fork, into sauce texture. Parsley. That makes a second layer.
Top is bread crumbs mixed with dried herbs, a little butter, then almond slices.
Out of the oven…
3 layers of bliss.
The whole casserole (made with 2 servings of rice)
Cal718.5 F26.1g C109.2g P29.0g
GOURMANDE in OSAKA 