Tamagoyaki with Mushroom and Mozzarella Cheese

Mushrooms and mozzarella cheese and rolled up into homemade tamagoyaki, a sweet and delicate Japanese omelet, in this quick and easy recipe.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 378 Calories

Ingredients

• 3 eggs
• 2 teaspoons olive oil
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons vegetable oil, divided
• 6 button mushrooms, sliced very thin
• 1 ounce mozzarella cheese, sliced very thin
• 2.5 tablespoons white sugar
• 0.25 teaspoon red chile powder, or to taste

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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