Mushroom and Mozzarella Tamagoyaki

Follow our step-by-step guide on how to make Mushroom and Mozzarella Tamagoyaki.

1. Step 1

   Begin by warming olive oil in a spacious skillet over medium heat.

2. Step 2

   Introduce the sliced mushrooms and sauté them, stirring occasionally, until they turn golden brown and release their moisture, which should take about five minutes.

3. Step 3

   Once done, remove the skillet from the heat, drain any excess liquid, and gently pat the mushrooms dry with a paper towel.

4. Step 4

   In a mixing bowl, whisk together the eggs, sugar, salt, black pepper, and red chile powder until the mixture is smooth and well blended.

5. Step 5

   Lightly coat the skillet with vegetable oil and return it to medium heat.

6. Step 6

   Pour a portion of the egg mixture into the skillet, tilting it to create a thin layer.

7. Step 7

   Allow it to cook until the edges are nearly set, roughly one to two minutes.

8. Step 8

   Use a heatproof spatula to carefully loosen the edges, then place some of the sautéed mushrooms on top.

9. Step 9

   With a steady hand, roll the egg layer towards the side of the skillet.

10. Step 10

    Add a splash more vegetable oil to the skillet and pour in another portion of the egg mixture, lifting the first roll slightly to let the raw egg flow underneath.

11. Step 11

    Sprinkle mozzarella cheese over the top, then roll the second layer over the first.

12. Step 12

    Continue this delightful layering and rolling process with the remaining oil, eggs, mushrooms, and mozzarella cheese.

13. Step 13

    Cook the completed tamagoyaki until it achieves a lovely golden hue on all sides, about thirty seconds per side.

14. Step 14

    Once finished, transfer the tamagoyaki to a cutting board and allow it to cool for five to ten minutes before slicing it into bite-sized pieces.

15. Step 15

    Enjoy this savory dish that beautifully combines the earthiness of mushrooms with the richness of eggs and cheese, perfect for any meal or snack.