Succubus and Bicorn Brain Doria

 Still feeling hot and bothered after last week's update, Dungeon Meshi Maniacs?  I have to admit, it was a little weird to write such a tonal shift.  But I'm a professional writing slime and that was a sexy message I had to deliver to the world.  The best part is we aren't finished with taboos!  While it's not sexy we are going talk about an odd food source.  Let's sit around the table and pass some Succubus and Bicron Brain Doria!

You read that right, DMMs, more Succubus!  Wait....the other word...Brain!  That's the more important word in the sentence, isn't it?  Before we jump into the squishy but firm ingredient why don't we take a very quick look at how we got here.  Skipping A LOT of story that is high on information but low on food the gang finally wakes up from their succubus created slumber.  Needing a real non-milk meal Senshi gets to use that Nightmare head he has been carrying.

Thankfully for me, they do not actually stew the Nightmare's head.  Which is totally a real dish, DMMs!  There is a Western Norwegian dish called Smalahove which is made from a sheep's head.  The entire sheep's head is stewed or boiled for about three hours and served.  I personally have never had it but the few reports I've heard from those who have seemed to enjoy it.  Could it be they are all lying to me just to trick me into eating Smalahove one day?  It's possible.  However, it has worked!  I'm willing to give it a shot.  We won't be making it today since Senshi doesn't and, possibly more important, I have no idea how to get my hands on a sheep's head much less a horse's head.  I don't know any gangsters!

 

This isn't all good news for you're friendly neighborhood slime chef. While Senshi may choose to not stew the Nightmare's head, he does choose to do the next hardest to obtain thing.  Crack that head open like a walnut and feast on the goo inside.

Brains!  Senshi does strike me as a dwarf that doesn't waste any parts of the animal.  This does put me in a weird position, DMMs.  Not that I'm against eating brains.  As I have mentioned, I grew up in the Appalachian Mountains.  I have eaten squirrel brains more than once.  No, the problem is I still live in the USA.  Most of you are too young to remember the early 90's.  England thought it was a good idea to feed cows to other cows. This did not create super cows, it did create an outbreak of Mad Cow Disease!

Sorry for two non-Dungeon Meshi images in a single post. Trust me.  You do NOT want to see an actual cow suffering from Bovine Spongiform Encephalopathy.  So Simpson's cow it is.  Mad Cow Disease can transfer to humans if it gets into the food supply and cause terrible health issues.  This lead the US to crack down on certain parts of the cow, one of being their brain.  For the longest time you simply could not obtain brains for consumption in the USA.  The FDA has pulled back from a total ban but it's still very difficult to find them.  Also, given the current state of things...I'm not to sure the FDA could ensure the brains I'm about to cook is safe.  

This put me in a lurch, DMMs!  How could I make Succubus and Brain Doria with the brain?  I didn't want to skip this week and almost lost hope. Then I had inspiration.  What if we don't use brain...what if we used...HUMAN FLESH!?!

Put down the phone, DMMs. You don't have to call for an emergency intervention on your old pal Nih.  I'm not talking about actual human flesh.  No, I'm talking about imitation human flesh!  Fantastic author, podcaster and all around class act Thersa Matsuura gave me the inspiration.  Before we get to that, if you haven't listened to all of Uncanny Japan go do that now. I'll wait.   

Welcome back!  I told you she was great.  Anyway, I onced mentioned cooking with a certain fruit and Teri mentioned she avoided it.  Why?  It looked too much like human flesh to her. That fruit?  Jackfruit!

The largest tree fruit in the world coming in at over 100 pounds!  Given the fruit's texture it has been used as a meat substitute.  I've used it in currys when I wanted a vegetarian option.  Talking about that curry is what lead Teri to inform me of the unfortunate association.  But her revulsion is my gain, DMMs!  I have an option to replace the brains with and the best part?  It's readily available in canned form!

Thank's, Teri!  You've saved my brain based Doria!  Which leads us to another question.  What exactly is a Doria?  This one is simple, DMMs.   It's kind of gratin made with rice. Originally Doria is a Japanese dish from the Showa era created by Chef Saly Weil at the Hotel New Grand!  You know I love an identifiable food history.   Basically it is a gratin dish which is a dish topped with a browned crust made usually of breadcrumbs and cheese.  Like with most famous dishes that we can trace back to a restaurant, the Doria came about when a customer requested something not on the menu.  Chef's love when you do that!  This patron was feeling sick and wanted something soft and comforting which required little chewing.  Rather than ask the customer to please see a doctor, Chef Weil goes back into the kitchen and comes back with the first Doria. We do not know the origin of the name but we do know what goes in it so let's gather those ingredients!  We start with the bedrock of Japanese cooking, Rice!

We keep two giant containers of different rice on hand, DMMs, and it's never enough.  What and I say?  This is a rice loving household.  It's not just the perfect side dish, it's also the perfect MAIN dish!  Rice! Catch the fever!  I'm making Doria for two so I just need to make two cups of rice.  That's about one cup of uncooked rice.  Throw that into the rice cooker and move on. Doria is not rice alone so let's look at the rest of our ingredients.

Broccoli, mushrooms, milk, Panko, butter, shrimp, and Jackfruit?! I'm going with shrimp because if you look at the picture of Senshi's Doria the Succubus larva kinda looks like shrimp...right? Still, that's a LOT of ingredients and that's all before we even get to the cheese.  Let me level with you. This is not a quick dish.  You put this one together in stages then assemble at the end.  The best place to start is the broccoli which needs to be blanched.  That's just a fancy way of saying boil for a short period then cool off in water.  Best part?  You just need the crowns!  No chopping necessary, go ahead and snap them off.

Simple!  Bring a pot of water to a boil and add the broccoli for about two minutes.  I told you this was quick!  Once the time is up move the broccoli to a cold bowl of water.  

Yes, you normally do put them in ice water.  Why don't I?  Simple.  I DON'T have an ice maker!  Whoever designed my home made it impossible to hook up the fridge to a waterline thus no ice maker.  What does blanching do?  Honestly? It makes the broccoli look better.  They'll stay emerald longer.  Blanching also helps them keep their snap while ensuring they aren't raw. Once the broccoli is resting we move onto the rice.  Time to butter that rice, DMMs!  Chop half an onion, as many mushrooms as you want and start melting a tablespoon and a half over medium heat.

  Cook the onions first until they are translucent.  Add the mushrooms and cook until brownish.  Once the onions and mushrooms at to the point you like add the rice straight to the pan!  Add a little bit of salt and pepper at this point and mix!  You'll want to mix it in until all clumps have been broken up.

Move this mixture to a bowl and cover with tinfoil to keep warm.  Everything gets a little breather in this recipe, DMMs!  Next, it's fruit and seafood time.  I start with two tablespoons of butter but you can use olive oil if  you want. Either way you'll heat it over medium.  Since we are using Jackfruit you'll want to start with it.  The Jackfruit takes longer to cook than the shrimp and you'll soon see why.

Huge chunks of not meat!  I'm starting to see what Teri was talking about, DMMs.  Tell me that isn't your Cousin Chuck.  Use your spatula and break these up as much as you can.  I like to do this in the pan while the Jackfruit is cooking but you could chop it outside of the pan beforehand if you want.  Either works.  Once the Jackfruit starts to get a little brown and fragrant add your shrimps and a fourth cup of rice vinegar.  

I didn't mention the rice vinegar earlier because you could add anything.  Some use white wine, others use plain water.  I like the rice vinegar because I think the flavors go better with the cheese.   Let these cook until the shrimps plump up.  If you use precooked shrimp like I do then it'll take maybe three minutes.  I go with the ones that you don't have to devein/de-tail.  Neither job I enjoy.  Once the shrimps are cooked move the solids to yet ANOTHER bowl and save a fourth cup of the liquids.  Why?  You'll need it for the bechamel sauce!  Ha!  Surprise French cuisine attack! 

Bechamel sauce is a roux that is heavy on milk and butter.  Roux take time, DMMs. Do not rush this step.  Take it slow and steady to make sure it doesn't burn and has a chance to thicken up nicely.  Start with 4...yes F-O-U-R tablespoons of butter.  Melt that over a low-medium heat.  Once it has melted add 4 tablespoons of flour and combine.

I always think I mess up this step, DMMs, but I never do.  Maybe I'll find some self confidence one day.  I guess because it doesn't look like anything?  Just mix until smooth.  Now add your milk SLOWLY!  The warmer the milk the better but it doesn't need to be hot.  Just make sure it isn't straight out of the fridge.  Add, mix and scrape.  Add, mix and scrape.  Keep doing this until you are out of milk.

Even once you are out of milk keep stirring!  Don't give up, DMMs!  This roux is thickening even if you don't immediately see it.  Once the sauce is to the thickness you want add in the seafood mixture and the broccoli.  Mix and and coat everything!

See that splatter in the corner, DMMs?  I left that in because I'm not a perfect chef.  Spillage may occur!  Don't worry about it!  Just repeat to yourself, "It will clean up" and keep cooking.  Now time to assemble the Doria.  This dish is going into the broiler so use a container that can take that kind of punishment.  I went with the cast iron skillet.  I know that gratin dishes are a thing but that's too fancy for my goo.  The layers are this.  Bottom: rice mixture.  Middle: seafood mixture.  Top: cheese mixture.  I went with Gruyere for my cheese which I grated myself!

It's my favorite job, DMMs!  Put whatever shredded cheese you want all over the top along with two tablespoons of Panko crumbs.

Kinda looks like a hashbrown at this point.  Turn your broiler to HIGH for five minutes.  You'll want it fairly hot.  Put the Doria under the broiler for two and a half minutes.  That's it, DMMs!  Broilers are a great tool but you have to respect them.  Otherwise you end up with charcoal.  Take out the Doria with the thickest oven mitts you have and put it somewhere safe to cool.

Fantastic!  This is just a cheese delight.  The mixture of cheese, rice and seafood are fantastic.  The Jackfruit adds such an interesting texture and flavor that you should give it a shot at least once.  It's clearly not brains and doesn't taste anything like human flesh as far as I know.  Jackfruit is perfect the way it is! 

Thanks for taking this Doria trip with me, DMMs.  This is one of the more time consuming dishes that we've made but it is worth the effort.  Break it out when you have a special night planned!  Who knows, your SO may be craving weird textures and this could sate them!  Be sure to come back next week as we talk a few eating taboos!  Should be weird at least!