Tamagoyaki with Mushroom and Mozzarella Cheese
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Source:

Ingredients for - Tamagoyaki with Mushroom and Mozzarella Cheese

1. Olive oil - 2 teaspoons
2. Button mushrooms, sliced very thin - 6
3. Eggs - 3
4. White sugar - 2 ½ tablespoons
5. Salt and ground black pepper to taste - 1 pinch
6. Red chile powder, or to taste - ¼ teaspoon
7. Vegetable oil, divided - 2 tablespoons
8. Mozzarella cheese, sliced very thin - 1 ounce

How to cook deliciously - Tamagoyaki with Mushroom and Mozzarella Cheese

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.

5. Stage

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

6. Stage

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