Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 5
By Inkroost · Published
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Transcript
A woman with long dark hair tied with a red ribbon stands at the stove with a pan over the burner. In close-ups, a folded paper towel is used to spread oil over the pan, then a drop of egg lands in the pan and bubbles. “STEP 3. Heat the pan over medium heat for about 1 minute.” “Dip folded paper towel in oil and wipe a thin coat over the whole pan, corners too. Keep the towel nearby.” “Test with a drop of egg.” “It should sizzle right away. Silent means too cold; smoking means too hot.”
Image description
A woman with long dark hair tied with a red ribbon stands at a stove, heating a pan, while close-ups show her wiping it with an oiled paper towel and testing it with a drop of egg that sizzles.
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.