VRMMO Chef Chapter 7

VRMMO Chef
Chapter 7: First-time Cooking in VRMMO
Author: こんどうさん Translator: Damyabo

And now, in front of me is …

“Kukuriku!” (Rooster Cooing)
Yes, it is that big chicken “Giant Chicken”.
Rather than saying it is a similar situation, this time is almost the same as before as I do not equip anything new.
There is only one difference.

Yes, it is this kitchen knife (ATK + 20) on my right hand.
Apparently, after cutting the vegetables in the restaurants, if you sharpen the knife with a grinding stone, ATK goes up and you can battle with [Cooking]!
Tho there are limitation such as your raised ATK only apply for battling monsters that can be used as ingredients.

Well, as if I want to fight a human opponent with kitchen knife.
Cooking human? This is a big no-no.

This time against the chicken also serve as a revenge for the last time.
After all, I can’t afford to suffer from that humiliating delusion.
This “Giant Chicken” is the main ingredient I plan for the restaurant signature dish.

I will need the other ingredients such as vegetables too.
Now I only get the chicken.

The way of fighting is also the same this time too.
Charging in, catching the chicken’s head, cut off the throat at once with a kitchen knife.
Unlike daggers, the sharpness of kitchen knives specialized in cutting foodstuffs is wonderful.
I guess my [Skill] has risen, I cut off the chicken’s head in one blow.

I tie a notch near the inner thigh of the chicken, hanging it upside down.
This way it will remove the blood easily.
If you forget to do this, it will result in the meat becoming b.l.o.o.d.y and the taste will suffer.
When blood is drained out completely, I put the chicken in the tool bag and head towards the restaurant.

At 3 o’clock in the afternoon, customers will not be there as the lunch time is over.
Usually, employees of the restaurant take a break in this period when the customers are absent and recharging themselves for the rush-hour in the evening.
However, at the kitchen, the cook is trying his best to make a signature dish for this restaurant.

First, boiling water with 3 large cooking pots.
Before the boiling water, I rinse the rice.
This restaurant also serves rice as a staple food, but it is a soft kind so it isn’t suitable to use for my dish.

Let’s slightly lower the amount of water and start cooking rice.
When the water begins to boil, I boil the chicken in the hot water of the first pot.
This is to open the pores to make it easier to pluck feathers.
I remove the feathers as soon as the hot water is drained from it.

Next, I put the chicken on the board and chop it.
I chop it in a straight line from the throat to the end part and put the inner organs into a tray, separating them for each part.

Next, I put the chicken meat into another tray and place them separately for each part.
For extra bones, chicken meat and feet, I throw them into the second pot.
I simmer them as I plan to use them for a soup.
I will not forget to carefully scoop out the fat which come out by boiling.

Only the thigh meat is use as the main ingredient, so several chicken parts are left.
For the remaining parts, I request the chef(the husband) to keep it for me.
Next time, let’s use them when making something.

I cut the thighs in bite size and boil them with water in the last pot.
By doing this, we can get rid of unpleasant taste like chicken fat and unnecessary oil.
Also it can shorten the cooking time so we can serve the meal to the customer faster.
You can probably guess it now.
Yes, I am making “Oyakodon”.

TN: Sorry for being late, I planned to translate it during weekend but extra work popped out so I ended up delaying more.
Hope you enjoy reading this chapter.