Doria, simply put is "Comfort Food" but before I explain what the dish actually is let me explain where on the spectrum of cuisine it comes from. Back home comfort food comes in many forms, fried chicken, chili, mashed potatoes and the list could go on.  In Japan they have there own form of comfort food.  No I'm not talking about ramen or sushi.  To Haden and mines surprise it's the complete opposite of what you would expect.  Scattered amongst the sushi bars and ramen counters is a class of restaurant that the Japanese call western food.  I know what you are thinking,  why would we want to eat western food when we live in Japan, let me explain.  The Japanese have taken several of the comfort foods from the States and Western Europe and over the years and many years at that, created their own versions that can be called completely theirs.  So what is doria exactly, well its a dance of flavors that it pretty much perfect, at least in my book.  The combination of yellow rice or ketchup fried rice (trust me its good) layered with white sauce and red sauce and chunks of chicken or shrimp, covered with cheese and baked in the oven.  I have come to describe is a the Japanese version of lasagna.  My mouth is watering just describing it too you.  Its said to hail from Italy and was introduced in 1925 as French cuisine and served at Yokohama's New Grand Hotel.  After discovering this hidden gem I decided to take on the task and create my own doria.  I must say Haden and I both thought it came out great.

Ingredients

Béchamel (White) Sauce

• 4 Tablespoons unsalted butter
• 6 Tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup Gruyere cheese
• A pinch of nutmeg (freshly grated if possible)
• A pinch of salt
• A pinch of white pepper to taste

Body

• 1/2 pound shrimp - peeled, devained and cut in bit-size pieces
• 1/4 pound scallops - cut in bite-size pieces
• 1/2 - 2/3 cups white wine
• 1 Tablespoon butter
• 1/2 yellow or white onion, minced
• 1/2 cup chopped white mushrooms
• 1/2 teaspoon minced garlic (1 or 2 small cloves)
• Pinch of white pepper
• 2 cups cooked white rice at room temperature (leftover rice is fine and dandy)

Topping

• 1 to 1 1/2 cups shredded Gruyere cheese (or other mild white cheese)
• 1 Tablespoon chopped fresh parsley

Instructions

1. Preheat oven to 350°
2. Butter an 8-inch square baking dish
3. Combine cut shrimp and scallops with white wine and let stand at room temperature for at least ten minutes
4. Make béchamel Sauce ....
5. Melt 4 Tablespoons butter over medium heat in a medium saucepan.
6. When butter is foaming, add the flour in small increments and stir constantly to create a smooth paste - about 3 minutes. (Add flour slowly and do not allow it to color)
7. Slowly add the milk to the flour mixture, stirring constantly. (We don't want lumps!)
8. Cook sauce, stirring constantly until it thickly coats the back of a spoon - about 5 - 7 minutes.
9. Stir in salt and 1/4 cup cheese
10. Add nutmeg
11. Remove from heat and keep warm
12. In large skillet melt 1 Tablespoon butter over medium heat
13. Add onion and cook until translucent - 4 - 5 minutes
14. Add mushrooms and cook until soft
15. Add the shrimp, scallop and wine to the onions and mushrooms
16. Add garlic, salt, white pepper and cook, stirring occasionally until shrimp and scallops are cooked through - about 5 minutes
17. Remove from heat and drain liquid from the pan into a 2-cup glass measuring cup.
18. Add rice to shrimp mixture and combine
19. Add enough of the white sauce to the measuring cup to measure about 2 cups total (a bit more won't hurt
20. Place rice and shrimp-scallop mixture into prepared baking dish
21. Pour sauce evenly of the rice and shrimp-scallop mixture
22. Sprinkle evenly with 1 to 1 1/2 cups cheese
23. Bake until the sauce is bubbling and the cheese is melted and golden brown - about 10 - 12 minutes
24. Sprinkle parsley on top of dish and serve hot.