Chef Akane's Recipe Counter (JA) — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 7
By Inkroost · Published
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Transcript
調理手順の説明文（上から順に）：「端が固まり、表面がまだ少し濡れているうちに巻き始めます。乾くまで待つと、層がくっつかなくなります。」「手順5. 奥から手前へ、卵を3cmほどずつ折りたたみます。」「フライパンの手前側に平らな卵焼きができるまで、折り続けます。」「最初のひと巻きは形が崩れがち。中に隠れるので気にしないで。」会話はありません。
Image description
A woman wearing a pink apron holds a rectangular pan containing a rolled yellow omelet, while above her the omelet is cooked and folded in the pan with chopsticks.
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.