Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 4
By Inkroost · Published
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Transcript
Instruction text: “STEP 2. Crack the 3 eggs into a bowl. Tap them on the flat counter, not the edge, to avoid shell bits.” “Cut through the whites with chopsticks in a side-to-side zigzag, tips touching the bottom of the bowl.” “Don’t whip in air. Bubbles make holes in the layers. About 30 seconds is enough.” “Pour in the seasoned dashi and mix gently. Strain it through a sieve if you want an extra smooth finish.”
Image description
A woman in a cream top and rose apron cracks eggs, stirs them in a bowl with chopsticks, and pours in seasoned dashi in a kitchen.
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.