Shrimp and Rice au Gratin (Ebi-doria)

By spreading white sauce over the pilaf, then baking it in the toaster oven, you have a perfect dish for winter.

Shrimp and Rice au Gratin (Ebi-doria)
Photographed by Takashi Yoshida

Recipe by
Masayo Waki




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • [Shrimp pilaf]

    • 360 ml rice
    • 400 ml chicken stock (warm)
    • 200 g shelled shrimp
    • 1/2 onion
    • 30 g green peas (frozen)
  • [Simple white sauce]

    • 200 ml milk
    • 1/2 chicken stock cube
    • 1 tbsp potato starch
  • 20 g pizza cheese
  • Butter
  • Salt
  • Pepper



Prepare the chicken stock. Just dilute 1/2 chicken stock cube (western) with 400 ml of hot water.



Make the [shrimp pilaf]. De-vein the shelled shrimp if necessary, using a bamboo skewer. Rinse and pat dry. Mince the onion. Pour the frozen peas into a strainer and place under running water to thaw.


Melt 1 tablespoon of butter in a pot placed over medium heat. Quickly stir-fry the shrimp and remove. Lightly season with salt.


Once you've stir-fried the shrimp, immediately remove from the pot as seafood tends to shrink when cooked with rice. The umami seeps away as well.


Add the minced onions to the pot and stir-fry until soft and translucent. Add the rice directly to the pot without rinsing.


When stir-frying rice, avoid rinsing it as this will cause the grains to break. The end result will also be rather soggy. Stir-fry the rice so that each grain is heated and coated with oil.


When the rice is hot and thoroughly coated with butter, add the chicken stock, 1 teaspoon of salt and a pinch of pepper. Simmer over medium heat. When it all comes to a boil, stir thoroughly, cover with a lid and reduce the heat to low. Keep simmering for 15 minutes.


After adding the chicken stock, stir lightly before simmering.


Turn off the heat and add the drained green peas and shrimp. Cover and steam for 10 minutes. Mix everything together.


Now for the [simple white sauce]. Set aside 1 tablespoon of milk from the amount listed and pour the rest into a saucepan. Add 1/2 chicken stock cube and place over medium-low heat. Mix the 1 tablespoon of milk you set aside with potato starch and add to the pot when it comes to a boil. Stir and taste. Add salt to taste.


Grease two heat-resistant baking dishes with a little butter and place one half of the pilaf into each. Pour equal amounts of sauce over the pilaf, sprinkle with cheese and bake in a toaster oven for around 10 minutes until golden brown.