Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 7
By Inkroost · Published
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Transcript
Instruction text: “When the edges are set but the top is still a little wet, it’s time to roll. Don’t wait until it’s dry, or the layers won’t stick.” Instruction text: “STEP 5. Starting from the far side, fold the egg toward you about 3 cm at a time.” Instruction text: “Keep folding until you have a flat roll at the near side of the pan.” Instruction text: “The first roll is often messy. It will be hidden inside, so don’t worry.”
Image description
A rectangular pan of egg cooks on a gas burner as chopsticks fold it into a roll, and a black-haired woman in a red ribbon and rose apron holds up the finished omelet.
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.