Japanese rice gratin of shellfish (Kairui no doria) from JapanEasy: Classic and Modern Japanese Recipes to (Actually) Cook at Home (page 142) by Tim Anderson

  • king prawns
  • miso
  • Show all ingredients...

  • EYB Comments

    Can substitute pecorino cheese for Parmesan cheese, and Emmental cheese or Comté cheese for Gruyère cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan cheese, and Emmental cheese or Comté cheese for Gruyère cheese.

  • Foodycat on November 20, 2017

    Rich as anything but absolutely gorgeous. The miso and wine give the sauce an incredible rich flavour. I didn't have any chives, and I just used gruyere rather than gruyere, cheddar and parmesan. Of course, it looks like hell as soon as you dunk a spoon into it, so I think if I were making it for a special occasion I'd do individual portions.

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