Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 6
By Inkroost · Published
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Transcript
Instruction: “STEP 4. Pour in about a quarter of the egg mixture.” Instruction: “Tilt the pan so the egg coats the whole surface in a thin layer.” Instruction: “Poke any big bubbles with chopsticks so the air escapes.”
Image description
A woman in a pink apron cooks egg mixture in a square pan on a gas stove, tilting it to spread the egg and poking bubbles with chopsticks.
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.