Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 8
By Inkroost · Published
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Transcript
A rolled omelet sits in a rectangular pan as chopsticks push it toward the far side. Instruction: “STEP 6. Push the roll back to the far side.” A hand wipes the empty part of the pan with a cloth. Instruction: “Wipe the empty part of the pan with the oiled towel again.” A woman pours beaten egg into the pan beside the omelet. Instruction: “Pour in another quarter of the egg.” Chopsticks lift the omelet as egg flows underneath it. Instruction: “Lift the roll so the new egg flows underneath. This glues the layers together.”
Image description
A woman in a cream top and rose apron cooks a rolled omelet in a rectangular pan, pushing it aside, wiping the pan, pouring in more egg, and lifting the roll so egg flows underneath.
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.