Name: Tamagoyaki with Mushroom and Mozzarella Cheese
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Olive oil - 2 teaspoons; Button mushrooms, sliced very thin - 6; Eggs - 3; White sugar - 2 ½ tablespoons; Salt and ground black pepper to taste - 1 pinch; Red chile powder, or to taste - ¼ teaspoon; Vegetable oil, divided - 2 tablespoons; Mozzarella cheese, sliced very thin - 1 ounce

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.