The Accursed Chef and His Pair of Furry Foodies Volume 1 by Yuu Tanaka

Author:Yuu Tanaka [TANAKA, YUU]
Language: eng
Format: epub
Publisher: J-Novel Club
Published: 2025-09-29T00:00:00+00:00

Chapter 3: Dungeon Discovery

Several days had passed since we’d discovered the labyrinth.

Today, we once again set exploration aside while I spent the day cooking at our shelter. Shiro and Kuro were “training”—which, in reality, was just a game of tag. Kuro would conjure phantom spheres with the illusion spell she’d just learned while Shiro dodged them. What the two were doing was similar to training, sure, but mostly, it just looked like good old-fashioned fun. Then again, if they could grow stronger while enjoying themselves, all the better.

Food wasn’t a problem as we had a good stock of it. We’d only stepped into the first chamber of the dungeon and the room next to it, but even so, we’d managed to bring down another standard, nonmutated poison beast.

We’d also found a patch of moss tucked away in a corner: a blackish species called “fragellia,” which proved useful as a cooking ingredient. The moss carried a faint trace of mana, which was supposedly enough to be used in making magical elixirs. I didn’t have any knowledge in that field, though, most likely because other ingredients were necessary for making elixirs and because the moss didn’t have a strong enough flavor that it could double as a seasoning. Still, it was edible if you put it over heat, and it had some nutrition too. Apparently, the little taste it did have was grassy, but because it lacked any strong bitterness or bite, it might actually work with the right recipe.

I set the detoxed poison beast bones into a pot to simmer and then turned to the meat, taking my time as I pounded it out. It was lean and sinewy, with barely any fat. The flesh had a faint purple sheen to it, even though I’d already drawn out the toxins. Once I finished grinding the meat, I added salt, chili pepper look-alike, watercress look-alike that I’d dried and turned into a powder, and finely chopped fragellia.

“All right, the base is ready,” I said.

Next, I transferred a small amount of fat from the poison beast into a hot frying pan and heated it well. Then, I dropped in fist-sized mounds of the meat—I was making Hamburg steaks. I hadn’t added any binders, but the poison beast’s red meat was naturally sticky enough that, with careful heat control, it held together in the pan. That said, managing the fire was nerve-racking! Without cooking magic, I might have thrown in the towel.

While the Hamburg steaks sizzled, I set about preparing another dish. I pulled out some detoxed poison beast intestine. It was surprisingly long and thin, perfect for crafting sausages. The taste and texture didn’t hold a candle to beef or pork intestine, but for our purposes, we couldn’t have asked for more. Normally, parasites and bacteria would be a real hazard, but a heavy dose of holy magic kept it safe. Hooray for cheat abilities!

Without any proper sausage-making equipment, I simply stuffed the minced meat into the casings by hand and shaped them myself.

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