The dungeon's "cleaners" really blur the line between magic and monster, these microscopic mites repair the dungeon according to the whims of the dungeon lord.
Anyway today we're eating a brick I guess.
Coz its a fridayy and i have to work, i'm cooking up the grains ahead of time. These are the same barley grains from the
porridge recipe , which was a while ago now. But yeah, they keep.
And then we have a TON of leftovers. Cockatrice rib meat (minced), mashed dryad fruit, grated mandrake, depetrification herb, leafy greens (from my planter), and harpy eggs. Filling!!
Here's the cooked up barley, good to get that out of the way for now.
Throwing the meat straight on with some veg oil, and the recipe just says "seasoning: to taste" so I guess its a choose your own adventure today. Since this is sort of inspired by oyakodon, I'm going to try using some japanese 7-spice mix (shichimi togarashi) the warm pepperyness should go well with the pumpkiny flavours. And also some salt. I dunnoooo
Using the rest of the defrosted dryad and half of the (still frozen) mandrake. Maybe I should have used less, this is gonna be so much stuffffff
And for the freshies, just a bit of the depetrification herb and all those leaves sliced up. They just sort of re-grew in my planter, so I hope they are kale. They look like kale I think? They taste like.... leaf.
We can just sautee this for a while. There's so muuuuch.
OK now for the real hook of the recipe. I wanted to imitate the "edible hollow brick bowl" made out of dungeon cleaner secretions. At first I thought about a loaf of bread or something... but then I had a brainwave: simple pastry!? So i've got my conveniently sized loaf tin, and some pre-made rolled shortcrust pastry.
Now, I don't really have a plan for this... i need the baking paper to stop it sticking to the pan or else I won't be able to take it out. But how do I, like...
Wait, I have an idea!! If i blind bake it outside of the pan first, and then when its firmed up a bit i switch it back inside, and then it.. wont stick or collapse...? Is this... an idea...?
While we find out, time to taste test the cooked uh... pulp. Its very orange, hard to believe theres meat in there. It smells like pumpkin pie, which is a bit unsettling for a savory dish. On taste test though... its good!
I don't know what an "egg sauce" is, but it just says its made with "harpy egg" so ill just mix up egg?
Actually I looked it up, its some whole japanese raw egg sauce with lemon, miso, and some other stuff. I'm not going to eat raw egg tonight so im going to use some of this "yuzu salad dressing" to flavour it, and then pour it on top and let it cook with the rest of the um... the... brick.
Oven check! We've got it where we want it, I think. Its hopefully just flexible enough to sort of fit inside the tin.
Yeah! Ok its a little rustic. I could have trimmed the edges and tried to shape it more closely but I didn't want to risk what little structure we have. It's definitely not watertight, and probably way too weak to hold the insane weight of all the fillings, so I doubt we can pop it out of the tin in the end.
But, you know... if this was a viable idea, don't you think the french would have invented this already?
Anyway, it's a brick shaped meal, so I have won. Here's the egg "sauce" on top, its seeping straight through the layers, I guess it might have been better off if I just cracked an egg straight on top. In the oven it goes until everything heated back up, and the egg is lightly cooked.
I hope this is good because theres gonna be a LOT of leftovers.
****
I like it! The egg seeped right through so there was zero chance of it coming out of the pan in one piece. The flavours are surprisingly comforting and nothing clashes, with the juicy meat and the egg really coming through. It kind of tastes... a bit like a sausage roll actually... It's lacking a little something though, it could use an extra sauce, something tangy and bitter, like mustard or cranberry..? Though it was a successfully edible experiment, I feel it strayed extremely far from the flavour concept of oyakodon or ankake that seemingly inspired the dish.
And it's mighty filling! I managed to eat about 1/3 of the brick. As you can see, the pan will be ok.
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