Dungeon Meshi Recipe Porridge Made from Barley which was Lying Around

In Dungeon Meshi (ダンジョン飯), AKA Delicious in Dungeon, Laios, Marcille, Chilchuck, and Senshi find another party wiped out in the lake level of the dungeon. While moving the wiped out party to the side Laios & Chilchuck find the parties supply of barley floating on the water. They decide to use the barley to make a delicious meal out of it along with monster ingredients they had gathered in the dungeon which we will show you how to make. Even Marcille who is normally hesitant to eat food made from dungeon ingredients eats it without hesitation and says it's delicious.Show more

Hope you enjoyed the video! Please subscribe & like if you haven't already. Every new subscriber makes us happy to see & encourages us to make more videos for you to enjoy. Thank you.

Ingredients:
200 grams pearl barley
1,000 milliliters water
1 sheet dried kombu (waterweed)
4 pieces surimi (mimic meat)
Tobiko (fish-men eggs)
Salt

(Links to get ingredients below recipe)

Recipe:
1. Cut about 1 inch into sides of 1 sheet of dried kombu (waterweed) then place it in a wok/medium sized pot
2. Add 1,000 milliliters water into pot & leave kombu to soak in water for at least 3 hours to overnight to bring out the umami
3. After soaking is done put pot on stovetop then turn it on to medium heat
4. Before water boils take kombu out of water then put aside for later, dashi is made
5. Turn heat up to high to boil dashi. While boiling take a mesh skimmer & remove scum which floats to the top of water.
6. When dashi is boiling add 200 grams of pearl barley to pot then reduce heat to medium low
7. Add salt to taste; added about 1/2 a tablespoon in video
8. Stir pearl barley around to let salt mix in dashi
9. Cover pot with a lid & let barley simmer until barley absorbs most of the dashi, at least around 30 minutes
10. While waiting for barley to cook cut the kombu into the shape of waterweed with scissors. For decorative purposes leave it as is but as you're going to eat it cut it into bite sized pieces.
11. Pick up surimi sticks (mimic meat) & lightly press it between your pointer fingers & thumbs to crack the bottom a bit so it's easier to break apart later when serving it
12. Get a spoonful of tobiko (fish-men eggs) ready on the side
13. Depending on how much liquid you want with your barley porridge either cook it longer or around 30 minutes then turn off heat when done
14. Put kombu, surimi, and tobiko on top of barley to finish.

You've now made a signature Dungeon Meshi dish, Porridge Made From Barley which was Lying Around.

*Support the mangaka by buying the official Dungeon Meshi (Delicious in Dungeon) manga in English https://amzn.to/4aPAdm1

Ingredients
Pearl Barley https://amzn.to/49xunEH
Dried Kombu (waterweed) https://amzn.to/4cQJfB4
Surimi (mimic) https://amzn.to/4cKIGbQ
Crab legs (mimic) https://amzn.to/3PXywuQ
Salt https://amzn.to/3KZGTlf

Filming Equipment
Camera https://amzn.to/3KZph9q
Camera Stand https://amzn.to/3gfauch

Intro & outro music by K ☰ P I ꓘ https://soundcloud.com/kepik

Angevin - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Fiddles McGinty by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
Angevin 120 loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Liked the video? Help us make more by buying us a coffee. Thank you https://ko-fi.com/kanda

*Some of the links above are affiliate links. We may receive a small commission with no extra cost to you when you click on the link(s). When you purchase an item(s) via the link it will not affect the price you pay. All earnings go back into improving the content on our channel. This is a way you can support our content creation/channel without spending more money than you usually would. Thank you for choosing to click on the link(s).

#dungeonmeshi #deliciousindungeon #animecooking