Nothing like a cockatrice oyakodon for the nutrients you need to explore a dungeon like in Dungeon Meshi (ダンジョン飯), episode 16 / chapter 35!

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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

Mandrake Roots/Kanpyo
1. Put kanpyo in bowl of water
2. Wash lightly in water for a few min.
3. Move to new water bowl & soak for a few min. DIY otoshibuta    • DIY COOKING DROP LID, OTOSHIBUTA, for...  
4. Drain water, massage
5. Add tsp. salt & massage into kanpyo
6. Rinse under running water while lightly squeezing it
7. Put in boiling pot of water for 10 min. to cook
8. Take out of water then place into colander
9. When cool enough squeeze out excess water
10. In a pot add 2 tbsp. brown sugar, 1/2 tbsp. soy sauce, 2 tbsp. mirin
11. Mix together over medium high heat
12. When sauce is boiling add kanpyo, turn heat down to medium low, mix
13. When sauce is absorbed turn off heat
14. Cut into small pieces

Cockatrice Egg/Kimizu Sauce
1. Separate 3 egg yolks from whites
2. Add yolks to small pot
3. Add 1 tbsp. sugar, 1 tbsp. mirin, 1 tbsp. soy sauce, 1 tbsp. sushi vinegar, 2 tbsp. dashi, pinch of salt
4. Hold 2 pairs of wooden chopsticks together & mix pot gently
5. In a larger pot put towel inside, add water to cover towel, boil water, then turn heat down to medium when boiled
6. Put small pot inside bigger pot on top of towel then mix with chopsticks again
7. When sauce starts to thicken take small pot out & continue to stir for around 10 to 15 seconds to let pot cool down
8. Repeat steps 6 & 7 for about 5 min. until thick enough to stick to chopsticks
9. Take pot off stove then pour sauce onto a plate to cool

Barley
1. Add 200 mL. water to small pot then boil water
2. Add 50 g. pearl barley, pinch of salt, turn heat down to simmer
3. Put lid on pot & cook for 20 min.

Dryad Fruit/Kabocha
1. Cut kabocha in 1/2
2. Use spoon to remove seeds & fibrous strands
3. Microwave for 2 min.
4.Cut into small wedges then remove skin
5. Cut into small chunks

Depetrification Herbs/Daikon Radish Sprouts
1. Cut off roots, about 3/4 an inch from bottom

Mandrake Leaves/Kale
1. Cut out thick stem then cut leaf into small pieces

Cockatrice Rib Meat/Chicken Breasts
1. Grind 2 medium sized chicken breasts with knife starting with diagonal cut from top to 75% of bottom
2. Flip & repeat 75% cut
3. Flip again then cut vertically
4. Keep together & cut into smaller pieces a couple times. Bring together after.
5. Chop across in up & down motion, repeat in opposite direction. Push chicken flatly back together then flip one side on top of the other.
6. Repeat step 5 until chicken is in small pieces

Cook
1. Put large pan on stovetop, turn heat on to medium, add cooking oil when warm
2. Add chicken, pinch of salt & black pepper, cook
3. When chicken is 80% cooked add kanpyo, kale, & sprouts
4. When sprouts & kale have wilted add kabocha for a couple min.

Assemble
1. Layer barley at bottom of "dungeon cleaners" bowl
2. Add pan contents
3. Top with kimizu sauce

*Support mangaka by buying Dungeon Meshi (Delicious in Dungeon) manga (English) https://amzn.to/4eUjLnq

Ingredients
Kanpyo https://amzn.to/4eSy7o6
Barley https://amzn.to/4eTek7Z
Kabocha https://amzn.to/4ctUGhz
Soy sauce light https://amzn.to/3AR1C7S
Mirin https://amzn.to/3vnahuM
Sushi vinegar https://amzn.to/3B1zfEl
Dashi https://amzn.to/3amUo1e

Intro & outro music by K ☰ P I ꓘ   / kepik  

Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
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Lord of the Land by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
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Folk Round by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...
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