Delicious in Dungeon: A Three-Course Feast of Monsters and Magic

dylanjklein1994
Apr 23
7 min read

Updated: Apr 24

There’s something uniquely comforting about a show that blends Dungeons & Dragons-style adventuring with the warm, crackling joy of comfort food. Delicious in Dungeon (aka Dungeon Meshi) isn’t just an anime—it’s a slow-roasted love letter to both fantasy tropes and the primal joy of a good meal after a hard day’s questing. Whether it’s grilled mandrake or a cockatrice egg omelette, every dish is prepared with care, humor, and surprising realism.

Set in a sprawling underground dungeon teeming with monsters, the story follows Laios and his eccentric party as they attempt to rescue his sister from the belly of a red dragon. With no gold and no provisions, they resort to eating the very monsters they fight. What results is a genre-bending, laugh-out-loud journey that somehow makes slime stew look mouthwatering.

For this blog post, I’m recreating a three-course meal inspired directly by the show—one appetizer, one hearty main, and one magical dessert—each straight from memorable episodes. I've taken a few creative liberties, but each dish captures the spirit, flavor, and fantasy of Delicious in Dungeon.

Watch cooking scenes from Delicious in Dungeon: https://www.youtube.com/watch?v=XSs1JS2o43E

🍢 Walking Mushroom Skewers

Inspired by Episode 2 of Delicious in Dungeon

Course: Appetizer | Servings: 4 skewers (1 per person)

Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min

✨ Story Context

In Episode 2, Laios’s group stumbles upon Walking Mushrooms—adorable but surprisingly agile creatures. While Marcille, the party’s elf mage, is horrified at the idea of eating sentient fungi, Senshi insists they’re a dungeon delicacy. He grills them whole, noting that their legs give a nice bite while the cap is juicy and flavorful.

🍽️ Flavor & Texture Profile

These skewers offer a smoky, earthy base with pops of herbal butter and a savory glaze. The outside chars slightly for crispness while the inside stays tender and moist, almost meat-like. I’ve always loved mushrooms—the earthy flavor, the meaty texture, the way they soak up butter and garlic like they were born for it. So when I saw Senshi grilling those Walking Mushrooms in Delicious in Dungeon, it felt like someone had animated my dream dinner. I couldn’t resist recreating it. I threw some thick king oysters on the backyard grill, slathered them in garlic butter, and let the smoky, savory aroma drift through the garden. Honestly, it was magical. The kind of dish that makes you understand why anyone would chase down a giant mushroom with legs—and maybe invite it to dinner.

📝 Ingredients:

Mushrooms:

4 large portobello caps or 8 king oyster mushrooms (cut into chunks)
2 tbsp olive oil
1 tbsp unsalted butter (vegan option: plant-based butter)
2 cloves garlic, minced
1 tsp fresh rosemary, chopped
1 tsp smoked paprika
1 tbsp soy sauce or tamari (gluten-free option)
Salt & cracked pepper to taste
Optional: lemon wedges for garnish

Skewers:

4 wooden or metal skewers (if wooden, soak in water for 15 mins)

🍳 Instructions:

Prep Mushrooms:
- Clean mushrooms with a damp cloth (don’t rinse directly).
- Cut into uniform chunks for even cooking.
Marinate:
- In a bowl, toss mushrooms with olive oil, garlic, rosemary, paprika, soy sauce, salt, and pepper. Let sit for 5–10 minutes.
Skewer & Grill:
- Thread mushroom pieces onto skewers.
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill skewers for ~4–5 minutes per side, brushing with melted butter as they cook.
Serve:
- Plate with a squeeze of lemon and a dusting of smoked salt if available.

🍄 Dietary Substitutions & Tips:

Vegan: Use plant-based butter and tamari.
Low Sodium: Swap soy sauce with coconut aminos or a reduced-salt version.
Gluten-Free: Tamari or coconut aminos instead of regular soy sauce.
Add Protein: Thread tofu cubes or tempeh between mushrooms.
Spicy Version: Add chili flakes or a dash of gochujang to the marinade.

🍢 Walking Mushroom Skewers – Nutrition Guide (Per Serving)

Calories: 130
Fat: 9g
Saturated Fat: 2.5g
Carbohydrates: 10g
Fiber: 3g
Sugar: 2g
Protein: 4g
Sodium: 280mg

🐍 Scorpion Hot Pot

Inspired by Episode 2 of Delicious in Dungeon

Course: Main | Servings: 4 bowls

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hour

✨ Story Context

After fending off a Scorpion in the winding tunnels of the dungeon, Laios and his team craft a nourishing hot pot from its meat—boiled with wild greens and dungeon-grown mushrooms. Senshi insists it’s best enjoyed as a communal meal, with everyone eating from the same pot and adding ingredients as they go.

🍽️ Flavor & Texture Profile

A thick, rich broth infused with the essence of the Scorpion—imagine something between slow-cooked snake and heritage chicken, with notes of game and earth. The texture is tender, like pulled pork or shredded chicken, and the broth smells of ginger, leeks, garlic, and roasted bones. It's the kind of meal that feels like armor for your soul. This dish hits close to home because it reminds me of the big pot meals my family would make in winter—something you could hover over for warmth and sneak spoonfuls from when no one was looking. Watching Senshi build a hot pot in the middle of a dungeon was like watching my dad cook in our cramped kitchen with the same quiet focus, like the meal was as important as the company. When I made this version for the first time, I used chicken and tofu, and the broth simmered while friends gathered around my table. For a moment, it felt like we were our own little party of adventurers, waiting for the next quest.

📝 Ingredients:

Protein & Broth:

1 lb bone-in chicken thighs (or rabbit, for gamier flavor)
1 tbsp sesame oil or neutral oil
1 inch ginger, sliced
2 cloves garlic, smashed
6 cups dashi broth or low-sodium chicken broth
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp miso paste (optional for deeper umami)

Vegetables & Add-ins:

½ head napa cabbage, chopped
1 leek or 2 scallions, sliced
1 cup shiitake or oyster mushrooms, sliced
1 block soft tofu, cubed
1 small daikon radish, thinly sliced (optional)
Udon or glass noodles (optional, add last)

🍳 Instructions:

Sear the Meat:
- In a large pot, heat oil over medium heat.
- Sear the chicken thighs skin-side down until golden. Flip and cook 2 more minutes. Remove and set aside.
Build the Broth:
- In the same pot, add garlic and ginger. Sauté 1 min.
- Pour in broth, soy sauce, and miso. Bring to a low simmer.
Simmer:
- Return chicken to the pot. Cover and simmer 30 minutes, skimming any foam.
Add Vegetables:
- Add cabbage, mushrooms, tofu, daikon, and leeks. Simmer another 10–15 minutes.
- Add noodles in the last 5 minutes if using.
Serve:
- Ladle into bowls, garnish with extra scallions, and serve hot.

🥢 Dietary Substitutions & Tips:

Vegan: Replace chicken with seared tempeh or king oyster mushroom “scallops.” Use vegetable broth with kombu and dried shiitake.
Low Carb: Omit noodles and daikon; increase leafy greens.
Gluten-Free: Use tamari and gluten-free noodles.
High Protein: Add soft-boiled eggs or shrimp.

🐍 Scorpion Hot Pot – Nutrition Guide (Per Bowl)

Calories: 320
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 20g
Fiber: 4g
Sugar: 3g
Protein: 28g
Sodium: 670mg

🥧 Mimic Chestnut Tart

Inspired by Episode 5 of Delicious in Dungeon

Course: Dessert | Servings: 6 mini tarts or 1 large tart

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min (+ chilling)

✨ Story Context

What looks like a treasure chest is actually a mimic—until it’s subdued, defeated, and harvested for its mysterious, sweet, nut-like core. Senshi transforms this eerie surprise into a delicate chestnut tart, proof that danger and dessert can go hand-in-hand.

🍽️ Flavor & Texture Profile

Buttery tart crust holds a smooth, chestnut-and-cream custard that’s nutty, mildly sweet, and hauntingly good. The filling is soft and velvety with just enough structure, and it smells like roasted chestnuts at a winter festival—warm, earthy, and caramelized. Okay, so I’ve never fought a mimic, but I have accidentally bitten into a birthday cake with plastic treasure coins on top—so I feel like we’re spiritually adjacent. There’s something so whimsical and weirdly comforting about the idea of a sweet surprise inside something dangerous. When I made this tart for the first time, I used canned chestnut puree (shoutout to lazy baking hacks), and the result was better than I expected. The crust was buttery, the filling was like a warm hug, and it made me feel like I had just unlocked a secret dungeon treasure. Plus, no teeth were harmed this time.

📝 Ingredients:

Tart Shell:

1½ cups all-purpose flour
½ cup cold unsalted butter, cubed
¼ cup powdered sugar
1 egg yolk
1–2 tbsp ice water

Chestnut Filling:

1 cup roasted chestnuts (or canned chestnut purée)
½ cup heavy cream (or coconut cream for dairy-free)
¼ cup brown sugar
2 egg yolks
1 tsp vanilla extract
Pinch of salt

🍳 Instructions:

Make Tart Shell:
- Blend flour, sugar, and butter until crumbly.
- Add yolk and ice water; form into dough.
- Chill 30 min, then roll and press into tart tins.
- Dock and blind bake at 350°F (175°C) for 10 minutes.
Prepare Filling:
- In a blender, combine chestnuts, cream, brown sugar, yolks, vanilla, and salt. Blend until smooth.
Fill & Bake:
- Pour filling into pre-baked shells.
- Bake 20–25 minutes or until just set.
- Cool, then chill 1+ hour before serving.

🌰 Dietary Substitutions & Tips:

Vegan: Use coconut cream and a flax egg (1 tbsp ground flax + 3 tbsp water). Use a vegan tart crust.
Nut-Free: Substitute sweet potato purée or roasted pumpkin for chestnut.
Low Sugar: Use a monk fruit blend or reduce sugar to 2 tbsp.
Gluten-Free: Use almond flour or gluten-free flour mix for the crust.

🥧 Mimic Chestnut Tart – Nutrition Guide (Per Tart or Slice)

Calories: 410
Fat: 25g
Saturated Fat: 12g
Carbohydrates: 45g
Fiber: 5g
Sugar: 24g
Protein: 6g
Sodium: 160mg

✨ Final Thoughts

Delicious in Dungeon isn’t just about monster-slaying—it’s about cooking together, eating together, surviving together. Each meal is a triumph of creativity and flavor in the face of danger, and there’s something downright magical about watching these characters grow closer over stew and skewers.

If you give these recipes a try, drop a comment below or share your fantasy-inspired feast with me! And remember: next time you're low on supplies, look around… dinner might be trying to kill you.

💬 Share Your Feast Fantasies!

If you enjoyed this magical three-course adventure, I’d love to hear from you! 🧙‍♂️✨ Have a favorite dish from Delicious in Dungeon that you want to see brought to life? Or maybe there’s a meal from another fantasy world—like Spirited Away, The Witcher, Lord of the Rings, or Final Fantasy—that’s been living rent-free in your imagination? Drop your suggestions in the comments below! I’m always looking for new legendary meals to recreate, and your ideas might just inspire the next post. 🍽️🪄