1h 10mDungeon Meshi (Delicious in Dungeon)
Huge Scorpion and Walking Mushroom Hotpot
Comfort Food Mains · Medium
Mandrake and Basilisk Omelet
- Prep
- 15m
- Cook
- 20m
- Total
- 35m
- Serves
- 2
- Difficulty
- Easy
In Season 1 Episode 2, Senshi turns a harvested mandrake and a basilisk into マンドレイクとバジリスクのオムレツ — a golden omelet stuffed with minced bacon and diced root, split down the middle on a wooden plate. This is that camp meal, rebuilt with supermarket ingredients.
Basilisk eggs become five chicken eggs — enough batter for one thick 10-inch sheet that can actually wrap the filling. Basilisk bacon is 4 oz diced thick-cut pork. Mandrake is a small parsnip cut into fine brunoise, then steam-sautéed until tender — dense root needs smaller dice and a splash of water, not five minutes alone in hot fat.
About 15 minutes of prep and 20 at the stove for one large omelet that splits for two, just like the screenshot. The fold is a stirred Western-style omelet: fluffy, not rolled tamagoyaki.
Ingredients
Recipe ingredients
- ParsnipKey1 small (~100 g)
mandrake substitute
- Thick-Cut BaconKey4 oz (115 g)
basilisk bacon
- EggsKey5 large
basilisk eggs; one large foldable omelet
Pantry staples
Salt, oil, butter, and other basics you likely already have — scaled with servings above.
- Kosher salt½ tsp, divided
- Black pepper⅛ tsp
- Garlic · with the parsnip1 small clove, minced
- Fresh sage · garnish1 sprig
Instructions
- 1
Cut the mandrake
Peel 1 small parsnip (~100 g) and cut into fine brunoise (about ⅛ inch / 4 mm) — dense root needs small dice to match the minced filling on screen and cook through.
- 2
Whisk the basilisk eggs
Crack 5 large eggs into a jug. Add ¼ tsp kosher salt and ⅛ tsp black pepper. Whisk until the mix is even and slightly frothy; set aside.
- 3
Cook the basilisk bacon
Cut 4 oz (115 g) thick-cut bacon into small bits. Cook in a large skillet over medium heat, stirring, until browned and crisp. Scoop the bacon onto a plate. Pour off all but about 1 tbsp bacon fat from the pan.
- 4
Steam-sauté the parsnip
Add the parsnip brunoise, ¼ tsp kosher salt, and 1 small minced garlic clove to the pan. Sauté 2–3 minutes until the edges soften. Add 2 tbsp water, cover, and cook 3–4 minutes until tender when you bite a piece — add a splash more water if the pan dries. Return the bacon, toss, then slide the filling onto the plate.
- 5
Start the fluffy omelet
Wipe the skillet or use a 10-inch nonstick pan. Warm 1 tsp reserved bacon fat (or a light coat of neutral oil) over medium-low. Pour in the egg mix. As soon as the edges set, drag a spatula through the bottom so uncooked egg runs underneath — 45–90 seconds. Stop stirring once the base thickens but the top is still glossy.
- 6
Fill and fold
Pile the bacon-parsnip mix on one half of the omelet — the amounts are sized to fit inside the fold. Fold the empty half over the filling and cook 1–2 minutes more until the eggs are just set and the outside is golden.
- 7
Split like the screenshot
Slide onto a plate. Cut down the center so the filling spills the way it does in Episode 2 — two fat halves, cubes and bacon showing.
- 8
Garnish and serve
Tuck 1 fresh sage sprig on the plate (or a couple of sturdy leaves). Serve immediately — dungeon food does not wait.
Pro tips
Brunoise the parsnip (about ⅛ inch / 4 mm) so it softens; after 2–3 minutes in a little bacon fat, add 2 tbsp water, cover, and steam 3–4 minutes. Drain excess bacon fat — you only need about 1 tbsp in the pan for the root and 1 tsp for a nonstick omelet skillet. Stir the eggs only until the bottom sets; over-stirring makes scrambled eggs, not a foldable sheet. Pile filling on one half and fold while the top is still slightly glossy.
Storage & leftovers
Best eaten immediately. Leftover filling keeps 2 days refrigerated — reheat in a skillet and wrap in a fresh omelet. Do not reheat the folded omelet in a microwave; it turns rubbery.
What to serve with
A green leaf garnish — sage matches our plated photo; the anime shows a couple of mandrake-style leaves on the board. No rice required; this is a one-plate dungeon breakfast.
FAQ
Yes. The on-screen title is マンドレイクとバジリスクのオムレツ. Senshi stuffs a fluffy basilisk-egg omelet with minced basilisk bacon and chopped mandrake, then splits it for the party. We use chicken eggs, pork bacon, and parsnip.
