Welcome to my latest menu! I’m so excited for this one. When DELICIOUS IN DUNGEON first premiered on Netflix, I knew I had to watch it. It’s a fun, quirky, manga-inspired anime about a party of adventurers who travel ever deeper into a dungeon, hoping to rescue a friend they lost there. The dungeon is riddled with monsters like walking mushrooms and basilisks, and the party leader, Laios, is fascinated with how they might taste. He recruits a dwarf named Senshi, who passionately loves food and cooking, and together the party makes delicious monster-based recipes as they fight their way through the dungeon.

One of the first recipes they make is a mandrake and basilisk bacon omelet. It seemed pretty easy as far as monster recipes go, so I decided to make it the first installment in my DELICIOUS IN DUNGEON menu. The basilisk (half chicken, half snake) provides both the eggs and the bacon.* Snake products aren’t exactly easy to source, so I went with standard eggs and bacon. The mandrake is a root vegetable shaped a bit like a human, and it utters a high-pitched scream when removed from soil. It reminded me of parsnips, so I sautéed some in the leftover bacon fat before mixing it with the chopped bacon. Then I enrobed it all in a golden yellow omelet.

Of course, this was amazing. You can’t go wrong with bacon and eggs! Parsnip has a mellow starchiness similar to a potato with a touch of sweetness reminiscent of carrot, so it complemented the other flavors well. My husband and I demolished it quickly. I can’t wait to make my next monster-inspired recipe!

*In the show, it looks like the bacon might actually be provided by a Big Bat one of the party members caught, but according to the Delicious in Dungeon wiki page (which covers both the show and the manga), the bacon comes from the basilisk.

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Mandrake and Basilisk Bacon Omelet

“First, you chop the mandrakes up, then stir-fry them for a bit. Crack an egg. Whip it. Once it gets all fluffy in the pan, it’s ready!“

— Delicious in Dungeon

 

 

INGREDIENTS:

 

Makes 1 mandrake and basilisk bacon omelet

 

INSTRUCTIONS:

1. Peel and dice the parsnip. Set aside. Crack the eggs into a measuring cup along with 1 tablespoon of water and whisk thoroughly. Whisk in 1/4 teaspoon salt and set aside.
2. Cut bacon into bits and add to a large saute pan over medium heat. Cook to desired doneness, stirring regularly. Remove bacon to a paper towel-lined plate to drain, draining all but 2 tablespoons of bacon fat from the pan (reserve the unused bacon fat). Add the parsnip, 1/4 tsp salt, garlic powder, and pepper to the pan. Cook for 5 minutes or until fork tender, stirring regularly. Remove parsnip to the plate with the bacon.
3. Add 1 tablespoon reserved bacon fat to a medium saute pan over medium-low heat. Whisk the remaining 1/4 tsp salt into the egg mix. When pan is hot, pour in the egg mix. Wait for the edges to set (less than a minute), then gently stir the mix with a fork or ball whisk. You want to break up the layer of egg on the bottom so the uncooked egg can run underneath, which helps the omelet become fluffy and evenly cooked. After a minute, the bottom will thicken, at which point you can stop stirring.
4. Pile the parsnip mix on one side of the egg (you might not need all the parsnip mix). When egg is just about cooked through, flip the empty half over the top of the parsnip mix and cook for 1-2 minutes more.
5. Serve to Laos and friends after they successfully harvest their first mandrake!
   

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If you like this omelet recipe,
you can check out my German Ham & Potato Omelet recipe
inspired by JOURNEY TO THE CENTER OF THE EARTH!