Chef Akane's Recipe Counter (DE) — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 11
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Transcript
A woman unwraps a rolled omelet on a kitchen counter, slices it with a knife, and the cut layers and finished slices are shown. SCHRITT 9. Das Omelett auswickeln. Mit einem scharfen Messer in einem langen Zug, ohne zu sägen, in 6 etwa 2 cm dicke Scheiben schneiden. Da sind die Schichten. Warm oder bei Zimmertemperatur servieren, nach Belieben mit geriebenem Daikon und einem Tropfen Sojasoße.
Image description
A woman in an apron unwraps and slices a rolled omelet in a kitchen, then the sliced omelet is shown served on a plate with grated daikon and a leaf garnish.
About this chapter
A quiet morning in her small home kitchen, Akane makes tamagoyaki, the sweet-savoury Japanese rolled omelette, from scratch. Captions walk the reader through every amount, heat setting and roll so they can make it at home, ending with Akane enjoying breakfast at her little table.