Tamagoyaki with Mushroom and Mozzarella Cheese

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.

Ingredients

Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 10 mins

    TOTAL : 5 mins

    SERVING : 2

    YIELD : 2 serving

Instructions Checklist
  • 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.

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  • Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.

  • 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.

  • 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.

  • Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.

  • Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

Per Serving: 378 calories; protein 14.5g; carbohydrates 18.4g; fat 28.3g; cholesterol 288.1mg; sodium 273.1mg.