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.
- Serves: 2 persons
- 2teaspoons olive oil
- 6button mushrooms, sliced very thin
- 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
Step 1Heat 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 2Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
Step 3Coat 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 4Grease 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 5Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
Step 6Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.