Chef Akane's Recipe Counter (JA) — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 4
By Inkroost · Published
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Transcript
説明文：STEP 2. 卵を3個、ボウルに割り入れる。殻が入らないよう、縁ではなく平らな台に打ちつけて割ろう。 説明文：白身を切るように、箸先をボウルの底につけたまま左右にジグザグに動かす。 説明文：空気を含ませないように、気泡が［判読困難］。30秒ほどで十分。 説明文：味つけしただしを加えて、やさしく混ぜる。もっとなめらかに仕上げたいなら、こし器でこそう。
Image description
A woman cracks eggs into a bowl, stirs them with chopsticks, and pours in seasoned broth in a bright kitchen.
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.