Japanese-style Tiella

Ingredients

In this Japanese-Chinese adaptation of Tiella, we incorporate traditional Japanese-Chinese ingredients and flavors to give the dish a distinct Asian twist. The original Italian version typically includes tomatoes, potatoes, and various meats, while our version focuses on seafood, soy sauce, miso, and ginger to infuse the dish with umami and aromatic flavors. We alse have the original recipe for Tiella, so you can check it out.

• 2 cups (400g) sushi rice 2 cups (400g) sushi rice
• 1 pound (450g) mixed seafood (such as shrimp, scallops, and squid) 1 pound (450g) mixed seafood (such as shrimp, scallops, and squid)
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 cup (150g) snap peas, trimmed 1 cup (150g) snap peas, trimmed
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) seafood broth 2 cups (470ml) seafood broth
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 4g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the seafood and cook until slightly opaque.
3. 3.
   Add the shiitake mushrooms, snap peas, carrots, and bamboo shoots to the skillet. Stir-fry for 2-3 minutes.
4. 4.
   In a small bowl, whisk together the soy sauce, miso paste, ginger, and seafood broth. Pour the mixture over the seafood and vegetables in the skillet.
5. 5.
   Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together.
6. 6.
   In a large baking dish, layer the cooked rice and the seafood-vegetable mixture. Repeat the layers until all the ingredients are used, ending with a layer of rice.
7. 7.
   Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) for 20 minutes.
8. 8.
   Remove the foil and bake for an additional 10 minutes, or until the top is golden brown.
9. 9.
   Garnish with sliced green onions and sesame seeds before serving.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before cooking.
• Sushi rice — Rinse the rice thoroughly to remove excess starch before cooking.
• Miso paste — Use a high-quality miso paste for the best flavor.
• Ginger — Grate the ginger just before using to maximize its aromatic properties.
• Seafood broth — If seafood broth is not available, you can substitute it with vegetable broth or water.

Tips & Tricks

• For added flavor, marinate the seafood in soy sauce and ginger for 15 minutes before cooking.
• Customize the vegetable selection based on seasonal availability.
• Add a splash of rice vinegar for a tangy twist.
• Experiment with different types of seafood to suit your taste preferences.
• Serve the Tiella with a side of pickled ginger to complement the flavors.

Serving advice

Serve the Japanese-style Tiella hot, straight from the oven. Garnish with sliced green onions and sesame seeds for an attractive presentation. Pair it with a side of pickled ginger to enhance the flavors.

Presentation advice

To create an appealing presentation, use a round baking dish to showcase the layers of rice and seafood-vegetable mixture. Sprinkle sesame seeds and sliced green onions on top for a pop of color. Serve the Tiella in individual bowls or on plates, allowing the layers to be visible.