Chef Akane's Recipe Counter (ZH) — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 7
By Inkroost · Published
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Transcript
Close-ups show egg cooking in a rectangular pan over a flame, then being folded with chopsticks into a roll; a dark-haired woman wearing a red ribbon and pink apron holds the pan with the finished roll. Instruction text, in reading order: “边缘凝固，表面还微湿时，就该卷了。别等它全干，不然蛋层粘不住。” “第5步：从锅的远端开始，每次把蛋皮朝自己这边折约3厘米。” “一直折到锅边近处，卷成扁扁的一卷。” “第一卷通常会有点乱。反正会包在里面，别担心。”
Image description
A dark-haired woman with a red ribbon and pink apron holds a rectangular pan containing a rolled omelet, while earlier close-ups show the egg cooking and being folded with chopsticks on a stove.
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.