Chapter 8 (2/2)

Timing is essential in this, when the egg is half-baked, remove it from the stove and place it on the piping hot rice.

Finally put a mitsuba(j.a.panese parsley) on it, the oyakodon complete!

“Please enjoy this carefully prepared meal.”

I present a freshly made Oyakodon in front of the lady boss and her husband.

With a unique scent of freshly cooked rice and chicken, egg, and soup fuse together, a bowl of Oyakodon is here.

Two people swallow the saliva that springs into their mouth.

I think I am getting hungry too.

Using a spoon, I take a bite too.

The rice is over cooked a little bit, but it suits with the soup which sufficiently absorbs the chicken’s flavor, it brings out an unspeakable delicacy.

Chicken meat isn’t hard, but there is a good elasticity.

The meat juice are overflowing when I chew which largely stimulates an appet.i.te.

Although it may be a bit unsatisfactory by itself, either half-cooked egg or crispy onions, everything mixes and sublimes as one art piece.

“Refill please!”

While emptying a bowl of Oyakodon himself, a chef satisfyingly smiles at the two bosses who request their refills.

From the next day onwards, it goes without saying that “Specialty”- the signature dish of this cafeteria became Oyakodon.

TN: Sorry for words looking bland. Hehe, I gotta eat something too after translating it. Hope you guys hungry too

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