246 Episode 233: Dungeon Rice

After breakfast today, I put the Fells down and rolled them out into a compartment selling groceries not so far from this inn.

Then I went around a few bakeries to secure the black bread.

I still have a little of what I bought from the drain, but that's not enough.

I saw some of the other stores, but there was nothing particularly like buying them.

I went straight back to the inn, and then I made rice for the dungeon.

I still have the stock I made before I went on my journey, but that's just a little uncomfortable.

With everyone's favorites, especially meat dishes......

That happened and I made it around meat dishes.

First, pickled miso with oak and bloody horn bull.

Much less, so I made extra.

This is just marinated and baked, but it goes great with rice and it's delicious.

This time I also tried marinating the golden buckbull meat in miso.

Then a bowl of beef made from the meat of Wyburn and Bloody Horn Bull on a ginger grill of oak.

You can say it's a classic menu around here, including pickled miso.

It's delicious after it's easy and everyone likes it.

I wonder if it's called the tireless flavor that makes me want to eat it again and again.

Even if you make more, you'll consume more, so I made more this time than before.

I also tried making beef bowls with golden buckbull meat, just like pickled miso.

All you have to do is stir fried golden buckbull meat and garlic sprouts stamina, then stir fried oak meat vegetables in bloody horn bull meat.

Of course, seasoning is a sauce of all-purpose seasoning grilled meats.

This time I also tried using salt dahle.

Then I also made a beef stew and hayashi rice with Bloody Horn Bull meat.

Because everyone loves beef stews, and it would be better if they had one for me because it suits the bread.

I also made Hayashi Rice before this because it was delicious and easy.

I ate most of the meat dishes on my journey, so I rebuilt them again.

Oak and bloody hornblue snoring meat with hamburgers and meat, bolognese.

I originally thought Keema Curry, but in the dungeon I stopped thinking that the smell of curry would be (in many ways) harsh.

So when I made it, it was a sweet, spicy Chinese miso fried chicken.

Water dissolved single chestnut flour was added and thickened.

This is delicious even for a bowl.

I also made a cocatrice teriyaki and sautéed honey mustard sauce.

The chicken broth with the meat from the cocatrice.

"Huh. I don't know what else to do..."

I made a lot of fried foods from before the trip, so I'll be there in time.

I have enough boiled pork and pork juice left.

I also cooked extra rice, so I'm fine.

"You still have seafood."

The fries I made before the trip are still there because I made them in large quantities as well as fried them from.

I still have tempura.

You've got plenty of clam chowder left.

I don't have to eat it when I serve it to the Fells, but they won't change it.

He said he was hungry.

I made it into a piece of equipment, hey.

Whatever, let's make it...

I made a bowl of roast beef at the Fells' lunch, so the roast beef is gone, and should I make it extra?

Additionally, he made roast beef of golden buckbull meat, followed by roast pork of oak meat.

You can have this as it is or as a sandwich.

"And then you and I are going to want more dishes made with fish... oh, maybe some cooked rice or something"

Guys, I think I'm going to say we're running out of Fells in particular.

This is almost for me because I want it, but sometimes it's good.

It's Thai (tatatai) cooked rice and octopus (taco) cooked rice.

That said, it's super easy because it's what I make.

First of all, the ingredients.

It's a raw shoga and granular kelp in an online supermarket, and then I bought Mentsuyu.

First grind the rice and soak it in water.

For Thai (Tatai) cooked rice, shake salt on Tatai's body first and cook thoroughly.

For octopus (taco) cooked rice, cut the boiled taco foot about 3mm thick and cut the raw shoga into pieces.

Then add granulated kombucha and menthu to the rice, which is grinding, and mix gently.

After that, if you cook with tatatai, you can cook Thai (tatatai) cooked rice, or if you mix taco with chopped shoga, you can cook taco (tako) cooked rice.

Mentsuyu is versatile in Japanese food.

If you get lost in seasoning, I think you can add Mentsuyu.

'Cause the stock's in there, and that's all it is. It's delicious.

Cooked rice is delicious even if it's made in white.

I don't know what to make, but I'm dying to eat it.

Do you want this for dinner?

But that's all the complaining from the Fells. Right.

It's easy and Muniel makes it.

Covered with flour and baked in butter, he made Muniel of aspidoceron and Muniel of scallops (yellow scallops) in Muniel of salmon (Sarken).

To this... Steak soy sauce with onion flavoring makes it super easy Japanese-style muniel.

"Well, it's time for dinner, do you want it for dinner"

Thai (tatatai) cooked rice and octopus (taco) cooked rice, I had both but they were delicious.

Fell was eating it too, but Muniel seemed to like it better, and you were just eating a buck over there.

Dora surprisingly likes to cook octopus (taco) rice.

"The texture is interesting"

That's what you said.

Of course Muniel was eating bugs.

Sui said both are delicious.

Yeah, yeah, fish is good after all.

Me, after a very satisfying dinner, another job.

Starting tomorrow, it's a dungeon, so you'll be working before then.