Chef Akane's Recipe Counter — Recipe 1: Tamagoyaki, the Rolled Omelette, Page 9
By Inkroost · Published
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Transcript
Instructions: “STEP 7. Roll the old roll toward you, wrapping it in the new layer.” “Push back, oil, pour, lift, roll. Repeat with the third quarter.” “Use the last quarter for the final layer.” “After the last roll, press the sides against the pan walls to make it neat and rectangular.” “Golden outside, just set inside. If it browns too fast, lower the heat a little.”
Image description
A woman with long dark hair tied with a red ribbon holds a rectangular pan containing a golden rolled omelette, while earlier close views show hands adding egg and shaping the roll in the pan.
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.