Tim Anderson showcased a tasty doria Japanese rice gratin with rice and shellfish on Sunday Brunch.

The ingredients are: 45 g butter, plus extra for greasing, 1 onion, finely diced, 1 garlic clove, finely chopped, 4½ tablespoons plain (all-purpose) flour, 480 ml full-fat (whole) milk, 100 ml double (heavy) cream, 3 tablespoons white wine, 50 g miso, pinch of ground nutmeg (optional), freshly ground black pepper, 100 g 50–50 mixture of white and dark crab meat, 150–200 g king prawns (shrimp), peeled and deveined, 150–200 g scallops, bunch of chives, thinly sliced, 50 g Parmesan or pecorino cheese, grated, 50 g mature Cheddar cheese, grated, 100 g Gruyère, Emmental or Comté cheese, grated, 40–50 g panko breadcrumbs and 4 hot portions of cooked rice (300 g uncooked).

See recipes by Tim in his book titled: JapanEasy Bowls & Bento: Simple and Satisfying Japanese Recipes for All Day, Every Day available from Amazon now.