***開啟字幕CC有詳細步驟***
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RECIPE

▼材料 Ingredients

雞蛋 Egg 3顆
鹽 Salt 1/2 tsp
砂糖 Sugar 2 tsp
鰹魚高湯 Katsuobushi Dashi 1/2 tsp
清水 Water 60ml
煮食油 Oil


▼步驟 Instructions

1. 混合所有材料。
2. 用中火加熱玉子燒鍋。 在鍋上刷薄薄的一層油。
3. 將四分之一的雞蛋倒入鍋中，然後旋轉以覆蓋整個鍋。 雞蛋半凝固後，輕輕滾動雞蛋。
4. 將蛋餅推至最上，再倒入另外四分之一的雞蛋。 提起蛋餅，讓雞蛋在下方流過。 雞蛋半凝固後，將煎蛋捲朝自己的方向滾動。 重複步驟。
5. 可以趁熱食用或放入雪櫃冷藏後食用。

1. Combine all ingredients. Mix until well-combined.
2. Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
3. Pour a fourth of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
4. With the rolled egg still in the pan, pour in another fourth of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
5. Serve hot or refrigerate until chilled

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Equipments :

Camera : Fujifilm XT-20
Lens : XF 18-55 F2.8-4
Mic：Zoom H6
Edit : Final Cut Pro

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