Seafood-curry gratin with béchamel bliss
A Japanese fusion twist on comfort food, this curry-rice gratin is loaded with succulent seafood but topped with creamy, golden béchamel sauce.
Preparation
Step 1
150 g Sushi rice – 60 g Carrots – 60 g Onion – 30 g Celery – 1 Garlic clove – 40 g Butter – 300 g Mixed seafood (Squid, Mussels, Shrimps, Cuttlefish, Octopus) – 60 ml Kikkoman Naturally Brewed Soy Sauce – 1 tsp Curry powder
Cook the rice according to the instructions on the packet. Leave to cool and place in an oven dish.
Cut the washed carrot and celery into small cubes, dice the onion, chop the garlic, and fry everything in butter until golden brown. Then add the seafood mixture and fry for a further 3 minutes. Finally, season with Kikkoman Soy Sauce and curry powder. Place in a bowl with the rice.
Step 2
30 g Butter – 30 g Wheat flour – 250 ml Milk – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch Pepper
Melt the butter, add the flour and fry for 2 minutes, then add the milk and stir vigorously to remove any lumps. Bring to a boil and season with Kikkoman Soy Sauce and pepper. Pour over the rice with seafood from step 1.
Step 3
100 g Mozzarella in marinade – 30 g Kikkoman Panko - Japanese style crispy bread crumbs – 1 tbsp Chives
Shred the mozzarella by hand onto the top of the doria and sprinkle with Kikkoman Panko. Bake at 200 °C for 25 minutes. Chop the chives.
Serve the finished dish on a plate and garnish with chopped chives.
Recipe-ID: 1365
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150 g Sushi rice – 60 g Carrots – 60 g Onion – 30 g Celery – 1 Garlic clove – 40 g Butter – 300 g Mixed seafood (Squid, Mussels, Shrimps, Cuttlefish, Octopus) – 60 ml Kikkoman Naturally Brewed Soy Sauce – 1 tsp Curry powder
Cook the rice according to the instructions on the packet. Leave to cool and place in an oven dish.
Cut the washed carrot and celery into small cubes, dice the onion, chop the garlic, and fry everything in butter until golden brown. Then add the seafood mixture and fry for a further 3 minutes. Finally, season with Kikkoman Soy Sauce and curry powder. Place in a bowl with the rice.
30 g Butter – 30 g Wheat flour – 250 ml Milk – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 pinch Pepper
Melt the butter, add the flour and fry for 2 minutes, then add the milk and stir vigorously to remove any lumps. Bring to a boil and season with Kikkoman Soy Sauce and pepper. Pour over the rice with seafood from step 1.
100 g Mozzarella in marinade – 30 g Kikkoman Panko - Japanese style crispy bread crumbs – 1 tbsp Chives
Shred the mozzarella by hand onto the top of the doria and sprinkle with Kikkoman Panko. Bake at 200 °C for 25 minutes. Chop the chives.
Serve the finished dish on a plate and garnish with chopped chives.
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