Chef Akane's Recipe Counter (ZH) — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 8
By Inkroost · Published
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Transcript
A rolled omelet sits at one end of a rectangular pan on a stovetop; chopsticks push it toward the far end. The next view shows a hand wiping the empty part of the pan with an oiled paper towel. A woman pours egg mixture into the pan, then lifts the omelet with chopsticks as the egg spreads beneath it. 第6步：把蛋卷推回锅的另一端。 再用蘸油的纸巾擦一遍锅里空着的地方。 再倒入四分之一的蛋液。 抬起蛋卷，让新蛋液流到下面。这样各层就粘在一起了。
Image description
A woman cooks a rolled omelet in a rectangular pan, wiping the empty part of the pan, pouring in more egg, and lifting the omelet with chopsticks so the egg flows underneath.
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.