Japanese Chicken and Shimeji Cream Doria (4 Servings)

Preheat oven to 205°C. Cut chicken into bite-size pieces, trim and separate the shimeji.

Heat 1 tsp oil in a large skillet over medium-high heat. Brown the chicken, then cook the onion and mushrooms until softened.

Melt 2 tbsp butter into the skillet; stir in 3 tbsp flour and cook about 2 minutes.

Gradually stir in 2 cups milk and cook until thickened. Season with 1 tsp salt and white pepper; check that the thickest chicken piece reaches at least 74°C.

Grease an ovenproof dish with 1 tbsp butter. Mix hot rice with ¼ cup ketchup, ¼ tsp salt and the final 1 tbsp butter; spread in the dish.

Cover the rice with the chicken-mushroom cream sauce and scatter ½ cup mozzarella over it.

Bake about 10 minutes at 205°C until the cheese melts and browns lightly; check the center is hot and reaches 74°C.

Scatter 1 tbsp parsley over the top, divide into 4 servings and serve hot.