Ingredients
Method
1.Preheat oven to 200°C/400°F. Oil eight 1½-cup (375ml) ovenproof dishes.
2.Make béchamel sauce. Melt butter in medium saucepan. Add flour and nutmeg; cook, stirring, until mixture bubbles and thickens. Whisk in milk; add leaf, stir until mixture thickens. Remove from heat; stir in cream, cool. Discard leaf.
3.Heat half the oil and half the butter in deep frying pan; cook onion,stirring, 5 minutes or until softened. Add bacon, capsicum, mushrooms and garlic; cook 7 minutes or until vegetables soften. Remove from pan.
4.Add remaining oil and butter to same pan; cook prawns until pink. Remove from pan. Cook fish in same pan, stirring, 2 minutes or until flesh turns opaque. Remove from pan. Add tomato paste, mirin, dashi granules and the water to pan, scraping any brown bits from base of pan. Bring to the boil; remove from heat.
5.Return vegetables and seafood to pan with rice and seaweed; combine. Spoon rice mixture into dish; top with béchamel. Sprinkle with combined breadcrumbs and cheeses. Bake 45 minutes or until golden and bubbling.
You need to cook 2½ cups (500g) of japanese rice for this recipe.
Note
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