Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette，第 2 頁
作者：Inkroost · 發布於
文字記錄
Ingredients and tools are arranged on a wooden surface; below, a woman arranges a bamboo mat beside a pan. INGREDIENTS: 3 large eggs. 3 tbsp dashi stock (or water). 2 tsp sugar. 1 tsp light soy sauce. A pinch of salt. Plus about 1 tsp neutral oil for the pan. TOOLS: a tamagoyaki pan (or a small round non-stick pan), long chopsticks or a spatula, paper towel, a bowl, a bamboo mat (optional). No dashi? Plain water works. The omelette will just be a little less savoury.
圖片說明
A woman in a cream top and dusty-rose apron arranges a bamboo mat beside a rectangular pan.
關於本章
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.