It’s simple to prepare that delicate and sweet tamagoyaki you get in Japanese restaurants. Inside this fusion tamagoyaki are tasty mushrooms and melting cheese.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 serving |
Ingredients
- 2 teaspoons olive oil
- 6 button mushrooms, sliced very thin
- 3 eggs
- 2 ½ tablespoons white sugar
- 1 pinch salt and ground black pepper to taste
- ¼ teaspoon red chile powder, or to taste
- 2 tablespoons vegetable oil, divided
- 1 ounce mozzarella cheese, sliced very thin
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 288 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 273 mg |
| Sugars | 17 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
yes and i didnt add mushrooms because not a huge fan of them