← Nouns Cooking · Japanese

Ingredients

• 1 tbsp Butter
• ¼ Onion, finely diced
• 400 g cooked rice
• 2 tbsp Ketchup
• 1 pinch Salt
• 3 tbsp butter
• ¼ onion, thinly sliced
• 4 Mushrooms, sliced
• 160 g raw prawns, peeled and deveined
• 3 tbsp Plain (all-purpose) flour
• 400 ml Milk, warmed
• ½ tsp Salt
• 1 pinch White pepper
• 60 g Mozzarella, grated
• 2 tbsp Parmesan, grated
• 1 tbsp Panko breadcrumbs (optional)
• 1 tbsp Parsley, chopped (optional)

Method

1. Heat the oven to 220°C (430°F) and butter two gratin dishes.
2. Melt 1 tbsp butter in a frying pan over medium heat and soften the diced onion for 2 min. Add the rice, ketchup and salt and stir-fry for 2 min until evenly pink. Divide between the dishes.
3. For the sauce, melt 3 tbsp butter in a saucepan over medium heat. Cook the sliced onion and mushrooms for 3 min, add the prawns and cook for 1–2 min until just pink. Lift out the prawns.
4. Sprinkle in the flour and stir for 1 minute. Add the warm milk a little at a time, whisking, and simmer for 3–4 min until thick and smooth. Season with salt and pepper and return the prawns.
5. Spoon the sauce over the rice, top with both cheeses and the panko, and bake for 12–15 min until bubbling and golden brown on top.
6. Rest for 3 min, as it is very hot, then scatter with parsley and serve.

Tips

• Leftover rice works perfectly here, and you can swap the prawns for chicken or mixed seafood.
• Contains shellfish, wheat and dairy. If you use leftover rice, make sure it was cooled quickly and kept in the fridge for no more than a day.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Japan Japanese Cooking 101 Just One Cookbook