Delicious in Dungeon: The Monster Meshi - COMPLETE

We've cooked our way through every floor of the dungeon, now we're LORD OF THE DUNGEON! What? that's not how it works? Cmon. 

Things I learned:

- The unique flavours of a whole lot of different meats.

- Grilling and frying might be the same thing in japanese.

- The fairies are better cooks than me

- Demon actually doesn't pair well with apple at all

- I like making a medieval style banquet

- You can either bake a pumpkin whole, or use it as a serving bowl, you can't have it both ways.

- I got slightly better at making rolled omelettes.

Total Ratings:

*            x 4

**          x 9

***        x 13

****      x 26

*****    x 18

Average score: 3.64

Favourite Recipe: 

#8: Freshly Stolen Vegetables and Chicken Stewed with Cabbage Accompanied by Plundered Bread

This was a lot of work, making bread from scratch while stewing cabbage and grilling chicken. But it paid off, this just tasted great, wonderful hot crunchy chewy textures. A homely feast to eat with your hands. I feel sorta bad picking a recipe with non-monster ingredients, but... well, it was still an interesting and unique recipe I think.

Least Favourite Recipe:

#2: Man-Eating Plant Tart

uhh yeahh, i beansed this one so hard. Turns out citrus peel makes everything unbearably bitter. And it didn't hold together at all. Should have made a quiche. I did however manage to scoop out most of the vegetables and dilute the fruity sludge with a curry sauce and end up making a really nice curry out of the leftovers.

Special thanks:

Special thanks to the following resources:

Delicious in Dungeon fandom wiki

Shibuya Dungeon Meshi restaurant collab

DiD cafe Ikebukuro

Tobi - my spreadsheet legend, morale booster and master of the necromantic arts.

Delicious in Dungeon #70: Grilled Cockatrice

 Last recipe!!!! whoaaaoaoaoao

Remember the cockatrice? this ones a big one. So, this last recipe actually just features in a little bit of bonus manga content after the story. The official recipe was the previous one. But since it exists, we're doing it! Then we can round things off with a nice even number.

We got some yakitori paste which is perfect for this, as i think we're just effectively making yakitori. We got some breasticles for the white meat and some skin-on cockatrice legs for the skin and dark meat.

Separating the skin from the meat, and the meat from the bone. OMG what is the trick to getting meat off a thigh bone seriously, this took me way too long.

We have quite a lot of the chicken and not much of the marinade, so to stretch it out a bit im adding extra soy sauce and some ginger powder. To marinate i just add half of the yakitori sauce and those other things i just said, and we'll add the rest of the sauce during the grilling.

While the meat is marinating i thoroughly wash the chopping board and knife, because i forgot to chop the leek beforehand!

I had to use a keen eye to recognise which parts were breast and thigh meat, and separate the skin back out to try and get it on the skewer. It was a bit of work, but look! I totally succeeded.

When its looking mostly done I take it out, drizzle on the rest of the sauce and add a sprinkle of sesame seeds. The baking sheet under the grill will catch the excess and we can spoon it back on at the end if need be.

****

Wow!! Quite good actually. Nice flavours, and the different cuts add variety. I was worried the leeks would still be tough, but everything seemed well cooked. My mum was over and i think she liked it too, except the chicken skin. I thought it was nicely crispy though.