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Tamagoyaki with Mushroom and Mozzarella Cheese |
"That sweet and delicate tamagoyaki you find in Japanese restaurants is easy to make! This fusion tamagoyaki has melted cheese and savory mushrooms inside."
Ingredients :
- 2 teaspoons olive oil
- 6 button mushrooms, sliced very thin
- 3 eggs
- 2 1/2 tablespoons white sugar
- 1 pinch salt and ground black pepper to taste
- 1/4 teaspoon red chile powder, or to taste
- 2 tablespoons vegetable oil, divided
- 1 ounce mozzarella cheese, sliced very thin
Instructions :
Prep : 15M | Cook : 2M | Ready in : 30M |
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- 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.
Notes :
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