Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 11
By Inkroost · Published
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Transcript
Akane unwraps the omelette in a kitchen. Text: “STEP 9. Unwrap the omelette.” Text: “Cut into 6 slices about 2 cm thick with a sharp knife, in one long stroke without sawing.” Text: “There are the layers.” Text: “Serve warm or at room temperature, with grated daikon and a drop of soy sauce if you like.”
Image description
Akane, wearing a cream top and rose apron, unwraps and slices a rolled omelette, whose layered interior is shown before several slices are served on a plate with grated daikon and a green leaf.
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.