Sunday, September 13, 2009

White Sauce for Japanese Doria without Seafood

As I waded through countless Recipes for 'Doria', I discovered that there were two different fundamental Dishes that were given the name in contemporary cooking. One is a Seafood Dish with a white sauce and the other is a dish with Cucumbers.

With a white sauce, it appears that one could make a dish without seafood and call it 'Doria', so here is a simple recipe for a White Sauce used in Doria.

In HM DS/Cute DS, the Basic Recipe for 'Doria' is as follows:
Onion, Butter, Milk, Riceballs, Flour

It contains no Cucumbers. I therefore am including a very simple White Sauce and Doria recipe here that would correspond as closely as possible with the original Harvest Moon Doria.

White Sauce or Bechamel Sauce

4 Tablespoons butter
6 Tablespoons all-purpose flour
2 cups milk
1/4 cup Gruyere cheese
Nutmeg, salt and pepper to taste

To make the white sauce, melt butter in a skillet and add flour very slowly, stirring constantly to create a smooth paste. Add milk slowly to the mixture, never allowing any lumps to form. When the sauce is thick, remove from heat and add 1/4 cup Gruyere cheese, nutmeg, salt and pepper.

Now you have the bechamel sauce for your Doria.

Other ingredients for Doria:

You need cooked rice, 1 to 2 cups
Fresh Parsley
1/2 cup Gruyere

1 onion, chopped fine
Optional: chopped garlic, chopped mushrooms
Meat, vegetables or seafood, sliced or diced

For the main element in the Doria, melt butter and then cook a chopped onion (and chopped garlic if desired) in it until golden and transparent. If you wish to add mushrooms to the dish, do so now and cook them in the butter. Now add your meat, brown a little on both sides and then add the wine. When the meat has cooked, remove from the heat.

Place the cooked rice in a baking dish and toss the meat mixture into it, combining nicely. Pour the bechamel (white sauce) over the mixture. Sprinkle lavishly with grated Gruyere cheese and bake in the oven for about a quarter of an hour, until the mixture bubbles. Garnish with fresh parsley.
1/2 pound shrimp - peeled, devained and cut in bit-size pieces
1/4 pound scallops - cut in bite-size pieces
1/2 - 2/3 cups white wine

1 Tablespoon butter

1/2 yellow or white onion, minced
1/2 cup chopped white mushrooms
1/2 teaspoon minced garlic (1 or 2 small cloves)
Pinch of white pepper
2 cups cooked white rice at room temperature (leftover rice is fine and dandy)

1 to 1 1/2 cups shredded Gruyere cheese (or other mild white cheese)
1 Tablespoon chopped fresh parsley

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