Pokémon creature designs have always been one of my favorite creature designs. They blend tough, cute, odd, and slightly edible. I’ve discussed various creatures I’d like to eat in the past, such as Tyranids and Pokémon from Gen 1, but after watching Delicious in Dungeon I felt the need to write about it again.

Delicious in Dungeon is an anime involving a group of adventurers on a mission to rescue a party member in a deep underground kingdom and a culinary appetite for its monsters. One of my favorite anime as of late. Senshi is my current favorite show.

(It’s also a manga by Ryoko Kui!)

Now I know that some Pokemon may not be edible lore-wise, but for the context of this post, we’re going to go with them being edible. I’ll offer up what I think would go well with them or recipes that I’d use them in.

1. Chinchou

Chinchou is a Pokémon that reminds me of salmon and trout. It’s an anadromous fish, one that travels from saltwater to freshwater to reproduce. So I picture I’d cook it similarly to how I cook salmon.

Cook the Chinchou, skin side up, in a preheated hot pan with a tad bit of olive oil, for about 4 minutes. Flip it, reduce the heat, and cook for about another four minutes. I’d pair it with spices like Cajun seasoning or do a blend of spices (garlic and dill being my personal favorites).

2. Skiploom

I feel like Skiploom would make for a good barbecue. It’d be something I would smoke and shred, like a pulled pork. Give it a nice spice rub down and smoke it fat side up. I’d pickle the petals.

A nice pulled pork Skiploom sandwich with coleslaw.

(I may be craving barbeque while writing this.)

3. Sunkern

Sunkern is getting the country steak treatment. Sliced, tenderized, breaded then fried. Throw on a nice dash of gravy, and a biscuit, and you’re good to go!

4. Wooper

Very simple. Wooper gumbo.

5. Forretress

Forretress is an interesting one. I’m not sure how much meat would be in this one. If there’s a good amount of meat then I’m tempted to turn it into a chowder. Boston style, of course. Throw in some potatoes, corn, and Spoink bacon. Served in a bread bowl.

6. Octillery

This would be a simple one. Cut it up, grill it, and serve with lemon and parsley.

7. Qwilfish

This is being turned into sushi and nigiri. Serve with some wasabi, ginger, and pickled diakon radish

8. Corsola

Another simple one, boil it like a lobster and enjoy. I like butter with my lobster so I can imagine that a steamed Corsola would do well with it. Maybe a Corsola poutine?

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Have a great day! – J