Fantasy anime inspired Oyakodon. Recipe is based on the anime Delicious in Dungeon/Dungeon Meshi
by kitsune_mask_
Fantasy anime inspired Oyakodon. Recipe is based on the anime Delicious in Dungeon/Dungeon Meshi
by kitsune_mask_
1 Comment
From Chapter 35 of the manga & episode 16 of the anime I recreated the Cockatrice Mother & Child Dungeon Cleaner Bowl recipe.
**Watch how it was made here** [https://youtu.be/jRlfJQQyi-U](https://youtu.be/jRlfJQQyi-U)
Reading threads on how fans who have eating conditions (like picky eating) or don’t like to cook are encouraged to eat more and/or cook after reading/watching it is very wholesome and wonderful. I hope you can enjoy making and eating this recipe too. Btw, did you know Ryoko Kui is also a picky eater despite being the creator of Dungeon Meshi?
**Ingredients**
2 medium sized chicken breasts
1 package of kanpyo
1 large kale leaf
3 medium eggs
50 g. pearl barley
1 medium kabocha
4 oz. daikon radish sprouts
2 tbsp. brown sugar
3 1/2 tbsp. soy sauce
3 tbsp. mirin
1 tbsp. sushi vinegar
2 tbsp. dashi
1 tbsp. sugar
Salt
Black pepper
Water
**Recipe:**
**Mandrake roots/Kanpyo**
Put bleached kanpyo in bowl of water
Wash kanpyo lightly in water for a few min.
Transfer kanpyo to new bowl of water & let it soak for a few minutes. If you have an otoshibuta to keep the kanpyo from floating to the surface use it
Drain water then massage kanpyo until soft
Add a tsp. salt then massage into the kanpyo
Rinse off salt under running water while lightly squeezing kanpyo
Put kanpyo in boiling pot of water for 10 min. to cook. If you can make a small dent with your fingernail in the cooked kanpyo you’re done.
Take kanpyo out of water then place into colander to cool & drain
When kanpyo’s cool enough to touch squeeze out excess water
In a pot add 2 tbsp. brown sugar, 1/2 tbsp. soy sauce, 2 tbsp. mirin
Mix it together over medium high heat
When sauce is boiling add kanpyo then turn heat down to medium low
Mix kanpyo & sauce
When sauce has been absorbed turn off heat & let kanpyo cool down
**Cockatrice egg/Japanese kimizu sauce**
Separate 3 egg yolks from egg whites
In a small pot add 3 egg yolks
Add 1 tbsp. sugar, 1 tbsp. mirin, 1 tbsp. soy sauce, 1 tbsp. sushi vinegar, 2 tbsp. dashi, pinch of salt
Hold 2 pairs of wooden chopsticks together & mix pot gently
In a larger pot which small pot can fit into put a small dish towel inside, add enough water to cover top of towel, put pot on stovetop, boil water, then turn down to medium when boiled
Put small pot with egg mixture inside bigger pot on top of towel then mix with chopsticks again
When egg starts to thicken a little take small pot out & continue to stir for around 10 to 15 seconds to let pot cool down
Repeat steps 6 & 7 for about 5 minutes until sauce is thick enough to stick to chopsticks
Take pot off stove, turn off stove, then pour kimizu sauce onto a plate to cool down
**Barley**
Add 200 mL. water to small pot then boil water
Add 50 g. pearl barley, pinch of salt, turn heat down to simmer
Put lid on pot & cook for 20 min.
Dryad Fruit/Kabocha
Cut kabocha in 1/2
Use spoon to remove seeds & fibrous strands
Microwave for 2 min.4.Cut into small wedges then remove skin
Cut into small chunks
**Depetrification Herbs/Daikon Radish Sprouts**
Cut off roots, about 3/4 an inch from bottom
Mandrake Leaves/Kale
Cut out thick stem then cut leaf into small pieces
**Cockatrice Rib Meat/Chicken Breasts**
Grind 2 medium sized chicken breasts with knife starting with diagonal cut from top to 75% of bottom
Flip & repeat 75% cut
Flip again then cut vertically
Keep together & cut into smaller pieces a couple times. Bring together after.
Chop across in up & down motion, repeat in opposite direction. Push chicken flatly back together then flip one side on top of the other.
Repeat step 5 until chicken is in small pieces
**Cook**
Put large pan on stovetop, turn heat on to medium, add cooking oil when warm
Add chicken, pinch of salt & black pepper, cook
When chicken is 80% cooked add kanpyo, kale, & sprouts
When sprouts & kale have wilted add kabocha for a couple min.
**Assemble**
Layer barley at bottom of “dungeon cleaners” bowl
Add pan contents
Top with kimizu sauce
Your cocktraice stone baked mother and child dish with starchy sauce is now complete and you get to enjoy another Dungeon Meshi inspired dish you made yourself!