That sweet and delicate tamagoyaki you find in Japanese restaurants is easy to make! This fusion tamagoyaki has melted cheese and savory mushrooms inside.



Recipe Summary

15 mins
10 mins
5 mins
30 mins
2 serving


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

378 calories; protein 14.5g 29% DV; carbohydrates 18.4g 6% DV; fat 28.3g 44% DV; cholesterol 288.1mg 96% DV; sodium 273.1mg 11% DV. Full Nutrition

Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
yes and i didnt add mushrooms because not a huge fan of them Read More