Tamagoyaki with Mushroom and Mozzarella Cheese
That sweet and delicate tamagoyaki you find in Japanese restaurants is easy to make! This fusion tamagoyaki has melted cheese and savory mushrooms inside.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2teaspoons olive oil
- 6button mushrooms, sliced very thin
- 3eggs
- 2½ tablespoons white sugar
- 1pinch salt and ground black pepper to taste
- ¼teaspoon red chile powder, or to taste
- 2tablespoons vegetable oil, divided
- 1ounce mozzarella cheese, sliced very thin
Instructions
Step 1
Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.Step 2
Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.Step 3
Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.Step 4
Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.Step 5
Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.Step 6
Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.