Tamagoyaki with Mushroom and Mozzarella Cheese

Ingredients

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

Instructions

1. 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.

2. 2

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

3. 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.

4. 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.

5. 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.

6. 6

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