Chef Akane's Recipe Counter (JA) — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 11
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Transcript
女性がキッチンで巻いたオムレツを巻きすから外し、包丁で切り分けています。皿には切ったオムレツと大根おろし、葉が添えられています。 STEP 9. オムレツのラップを外す。 よく切れる包丁で、ノコギリのように動かさず一気に、厚さ約2cmに6等分する。 層になっています。 温かいうちか室温で、お好みで大根おろしとしょうゆを一滴添えて。
Image description
A woman in a pink apron unwraps a rolled omelet, slices it into pieces, and serves the slices 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.