Chef Akane's Recipe Counter (IT) — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 7
By Inkroost · Published
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Transcript
A rectangular pan sits over a gas flame with egg cooking inside. Chopsticks fold the egg over itself, and the finished egg is rolled along one side of the pan. A woman with dark hair tied back holds up the pan with the rolled omelet. Instruction text, top to bottom: “Quando i bordi sono rappresi ma la superficie è ancora un po' umida, è il momento di arrotolare. Non aspettare che si asciughino, o gli strati non si attaccheranno.” “PASSAGGIO 5. Partendo dal lato opposto, ripiega l'uovo verso di te, circa 3 cm alla volta.” “Continua a ripiegare finché non ottieni un rotolo piatto sul lato vicino della padella.” “Il primo rotolo spesso viene un po' storto. Tanto resterà all'interno, quindi non preoccuparti.”
Image description
A dark-haired woman in a pink apron holds a rectangular pan with a rolled omelet, while the panels above show egg being folded into a roll in the pan.
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.