Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 12
By Inkroost · Published
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Transcript
Akane sits at a kitchen table with tea and sliced rolled omelet, then brings a piece to her mouth with chopsticks; below are potted plants and a plate of rolled omelet. Caption: “A quiet breakfast, just for one.” Caption: “Soft, a little sweet, a little savoury.” Caption: “It keeps in the fridge for 2 days and is perfect in a lunch box.” Text: “RECAP: Mix dashi, sugar, soy, salt. Cut in 3 eggs. Medium heat, oiled pan.” Text: “Pour a quarter, roll from the far side, push back, oil, repeat until all 4 quarters are used. Rest 5 minutes in a mat, slice into 6.” Text: “Next time in Akane’s Kitchen: Recipe 2.”
Image description
Akane, wearing a rose apron and red hair ribbon, sits at a sunny kitchen table with tea and sliced rolled omelet, then lifts a piece to her mouth; potted plants and a plated omelet appear below.
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.