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.
Provided by JFL
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- 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 : Calories 378.1 calories, Carbohydrate 18.4 g, Cholesterol 288.1 mg, Fat 28.3 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 6.6 g, Sodium 273.1 mg, Sugar 17.2 g
TAMAGOYAKI
There are two basic styles of this Japanese rolled omelet: a dashi version and a slightly sweet version made with a little sugar. The former is fluffier and moister, but the latter is simpler to prepare because you don't need to make dashi and the egg isn't as wet, so it rolls up more easily. The omelets are traditionally cooked in special square or rectangular tamagoyaki pans, but a round skillet, preferably nonstick, is possible (although a little trickier). Serve tamagoyaki hot, at room temperature or cold, for breakfast or as a side dish, snack or part of a bento box.
Provided by Food Network Kitchen
Time 10m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Beat the eggs, sugar, 1/8 teaspoon salt and 4 1/2 teaspoons water in a medium bowl until well combined but not foamy.
- Heat a 7 1/2-by-5 1/2-inch tamagoyaki pan (or an 8-inch nonstick skillet) over medium heat. Fold a piece of paper towel, dip it into vegetable oil and use it to grease the pan.
- Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, about 1 minute. Using chopsticks or a spatula (see Cook's Note), roll up the egg from the far end of the pan toward you. If you are having trouble getting the egg to fold over itself, use your fingers or a fork to help it along. When the egg is rolled up, push it to the far end of the pan.
- Grease the exposed part of the pan with the piece of paper towel. Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, 30 seconds to 1 minute. Start with the already rolled egg at the far end of the pan and, using chopsticks or a spatula, roll the omelet toward you. Repeat the process until all of the egg mixture is cooked. (For 2 eggs in a 7 1/2-by-5 1/2-inch tamagoyaki pan, you'll generally form about 4 layers.)
- Carefully turn the rolled omelet out onto a cutting board (see Cook's Note) and slice crosswise into 3/4-inch pieces. Serve topped with grated daikon and/or a drizzle of soy sauce if using.
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.
Provided by JFL
Categories Omelets
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- 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 : Calories 378.1 calories, Carbohydrate 18.4 g, Cholesterol 288.1 mg, Fat 28.3 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 6.6 g, Sodium 273.1 mg, Sugar 17.2 g
NORI CHEESE TAMAGOYAKI RECIPE BY TASTY
Here's what you need: eggs, mirin, salt, nori, cheese, mayonnaise, tobiko
Provided by Spencer Kombol
Categories Breakfast
Yield 1 serving
Number Of Ingredients 7
Steps:
- Mix eggs, mirin and salt well.
- Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
- Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
- When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
- Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
- Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 13 grams, Fat 49 grams, Fiber 0 grams, Protein 51 grams, Sugar 0 grams
TAMAGOYAKI (WITH DASHI)
This is the best looking and tasting original tamagoyaki recipe I've come across. It's from the sazan kitchen studio and I found it on YouTube here: http://www.youtube.com/watch?v=Z52CNYOWZRU I basically duplicated the recipe with a few changes to share with all my fellow Food.com users, but you can watch the video yourself if you like.
Provided by NoviceCooky
Categories Breakfast
Time 15m
Yield 1-2 rolls, 2 serving(s)
Number Of Ingredients 5
Steps:
- Crack eggs into an appropriately sized bowl.
- Add the light shoyu, salt, and mirin to the eggs.
- Beat the ingredients together, then add dashi.
- Mix the dashi in lightly. It is important you don't mix too much, or the dashi will lose its flavor.*.
- Soak a paper towel in oil and wipe a frying pan with it, then put your frying pan over medium heat. If you have a rectangular or square pan, use that for best results.
- When the frying pan is hot, pour a thin layer of egg over it. Use your hashi or flipper to pop the bubbles.
- If using hashi, you need to flip or "roll" the egg towards you while gently guiding it with your hashi. Beginners may want to use a flipper, in which case you only need to roll the egg either toward you or away from you. Try not to rip the egg, but just keep rolling if you do.
- Now the rolled egg is on one side of the pan. You can choose to take it off of the heat now, or you can wipe the pan with oil again and add more egg. If so, remember to lift the cooked egg up to let the raw egg under it. Repeat until you have used all of the egg.
- After all of the egg had been used, move it (or them) to a cutting board. You can use a paper towel to shape the tamagoyaki while it is still hot, if you so choose.
- With the long side of the tamagoyaki parallel to yourself, slice evenly, though not too thin. There you have classic tamagoyaki!
- *If you are worried about appearance, this is the point where you would strain the egg through a sieve.
Nutrition Facts : Calories 110.9, Fat 7.1, SaturatedFat 2.3, Cholesterol 279, Sodium 733.9, Carbohydrate 1, Sugar 0.4, Protein 9.5
MOZZARELLA MUSHROOM MEATLOAF
This is a family favorite of mine. My mom used to make this for our family when I was growing up. My DH don't eat the meat and cheese thing, so I have been craving this, which gave me the idea to post it here for someone else to enjoy since I can't! Enjoy!
Provided by KaraRN
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine meat, toast, egg, minced onion and oregano with 3/4 c tomato sauce in large mixing bowl. Mix well.
- Pat mixture in a 9X13 pan lined with wax paper.
- Sprinkle cheese and mushrooms in the middle.
- Roll up to form the meatloaf. Make sure to seal the seam as tight as you can to prevent the cheese from running out when cooking.
- Place in pan seam side down.
- Bake at 375 degrees F for 30 minutes.
- Add remaining tomato sauce and bake 30 minutes more or until done.
Nutrition Facts : Calories 360.5, Fat 18.3, SaturatedFat 8, Cholesterol 166.3, Sodium 775, Carbohydrate 15.1, Fiber 1.7, Sugar 4.5, Protein 32.9
TAMAGOYAKI WITH GREEN ONIONS AND HAM
Tamagoyaki is a Japanese rolled omelet. This recipe is made with a tamagoyaki pan, but you can make it in a regular non-stick skillet. You can mix and match different ingredients and clean out your fridge! Submitted this recipe for the Green Eggs and Ham Asian Tag Game March 2008. (never made in a regular skillet, would just make like normal omelet with same ingredients)
Provided by ellestrange
Categories Breakfast
Time 8m
Yield 1 omelet, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs, sugar & soy in a bowl.
- Spray your tamagoyaki pan with non-stick spray. Heat your pan over low heat.
- Pour in a third of beaten eggs, making sure to cover entire surface of pan.
- Once egg sets slightly, add a couple of pieces of green onion and ham(if either ham or green onion is too long, then trim). Start rolling egg by lifting up end farthest away from you and roll towards you slowly. Add more egg, making sure to lift existing roll to make sure egg mixture gets underneath. When egg is slightly set, add more ham and green onions and roll again. Repeat steps one last time. It is no problem if you run out of ham and/or green onions, as long as they are in the 1st and 2nd roll it will be enough.
MARIO BATALI'S BAKED PASTA WITH MUSHROOMS AND MOZZARELLA
Make and share this Mario Batali's Baked Pasta With Mushrooms and Mozzarella recipe from Food.com.
Provided by Member 610488
Categories Penne
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F.
- Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat.
- Drain and rinse under cold water until cool. Drain and put in a large bowl.
- Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes).
- Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes).
- Add wine, spaghetti sauce, butter and salt and pepper to taste. Reduce heat to medium and cook until thickened (5 minutes).
- Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano.
- Bake until bubbling and crusty on top (20 minutes).
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