To be honest, Emma, who was live broadcasting for the first time in all her lives combined, wasn't nervous. Anyway, she was a teacher and had the memory of a village head, so how could she have stage fright?
Her confident smile and expression, plus her voluptuous body, were fully captured by the camera. With the maturity due to her many memories, she had an absolute temperament and appearance.
The online count had also risen since the beginning and had already reached 15,000 people in only 2 minutes after the start. No way, beauty is justice.
She said: "Alright, now that it seems there's not a question, let's continue."
Well, it was the tone she used when teaching; it can't be changed in one day. She showed the array of ingredients in front of her and started working: "First, let's go over what we need."
"We have chicken thighs, which are more flavorful and tender than chicken breasts, some fresh onions, eggs, soy sauce, mirin, and sugar."
"We then have a few secret spices I'm going to introduce to the recipe for that extra layer of complexity. And of course, we'll need some perfectly steamed rice to serve it all over."
When she presented the ingredients, even across the screen, some experienced chefs could see their freshness and how good they were.
There were naturally some comments like "where did she buy the ingredients?" but she turned a blind eye and picked up the brand-new sharp chef's knife.
Her movements were precise and smooth, as if she had been doing this since birth without anything that looked forced.
She began by slicing the onions, and her hands moved with a fluidity that even surprised her. Each slice was thin and uniform, the knife cutting through the onion effortlessly.
"As you can see, we're starting with the onions. These are going to add sweetness to the dish as they cook down. The key here is to get them nice and thin so they blend perfectly with the chicken and eggs."
She placed the onions into a bowl and turned her attention to the chicken. With practiced ease, she deboned the chicken thighs, removing any excess fat before slicing the meat into bite-sized pieces.
"Now, the chicken. I'm using thigh meat for this recipe because it's juicier and adds more flavor. You could use breast if you prefer something leaner, but trust me, thigh meat is the way to go for a dish like this."
She seasoned the chicken lightly with salt and pepper before moving to the stove.
Emma's kitchen setup wasn't exactly high-end, but with the skills she now possessed, she could make magic happen in even the most humble of environments. She heated a pan and added a bit of oil, swirling it around before tossing in the onions.
The sound of onions sizzling filled the room, and the aroma quickly followed, filling her nostrils with the sweet, familiar scent from Erina's memory about cooking skills.
She smiled at the camera, "Let's cook these until they're translucent and soft. The key here is not to rush, let them cook slowly so they release their natural sweetness."
As the onions cooked, Emma quickly whisked the eggs in a bowl. Her hands moved in a blur; it seemed that the skills also granted her Erina's muscle memory. Watching her was simply a work of art. The eggs quickly turned into a smooth, pale yellow mixture within seconds.
"These eggs are crucial. You don't want to overbeat them, just enough to combine the yolks and whites evenly. This is going to create that soft texture I want in the final dish."
Once the onions had softened, she added the chicken to the pan, watching as the pieces quickly seared, turning golden brown on the edges. The smell intensified, making her stomach rumble despite herself, anyway, she hadn't eaten anything during the journey, plus she herself was a foodie.
She then reached for the soy sauce, mirin, and sugar, expertly measuring them out without even needing to look at the recipe.
"Now we add our seasoning. This is where the dish starts to really come together. The soy sauce adds an umami depth, the mirin gives it a slight sweetness, and the sugar balances it all out. We're going to let this simmer for a few minutes so the chicken absorbs all these flavors."
She stirred the mixture, making sure each piece of chicken was coated in the sauce. As it bubbled gently on the stove, Emma glanced at the camera again to look at some comments.
[Wow, she's so precise!]
[I'm already hungry!]
[She's making it look so easy.]
[Didn't expect this from someone who was in the military.]
Emma was satisfied with the comments, but more about the online count, with a full 67,000 people now watching. You have to know it's just a cooking stream from a not-so-popular chef.
What surprised her was that she didn't receive any prompt from the system, but she was live after all and would have to wait until going offline.
Her attention returned to her work; it was finally the moment to add the eggs. She poured them gently over the simmering chicken and onions, tilting the pan slightly to ensure the eggs spread evenly.
The smell of the dish was intoxicating now, a perfect combination of savory, sweet, and rich flavors. Emma reached for a lid and covered the pan, allowing the eggs to steam gently for the final touch. She then turned back to her camera to explain.
"As we wait for the eggs to finish, let's talk about the rice. I've already prepared some perfectly steamed white rice. You want it to be slightly sticky so it can hold up under the sauce and toppings without falling apart."
"The rice is just as important as the rest of the dish because it serves as the base that ties everything together."
After a few minutes, Emma lifted the lid, revealing the final product: a beautiful, golden mixture of chicken and eggs, the sauce glistening under the light. She carefully spooned the mixture over a bowl of steamed rice, the steam rising and carrying the mouth-watering aroma with it.
What Emma didn't know was that some baldie who had been following news about her was even more resolute to make her join his academy after seeing her cooking.
No, she was there proudly holding a bowl, facing the camera: "And there you have it. This is my take on Oyakodon, with a little change from the recipe, of course. Simple, but packed with flavor and perfect for a comforting meal."
END OF THE CHAPTER
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