Oaxaca Meets Kyoto: White Miso & Poblano Tamagoyaki

Instructions

1. 1

   Place 1 medium poblano pepper directly over a gas flame or under a hot broiler. Turn occasionally until blistered and blackened on all sides. Transfer to a bowl and cover with a plate to let it steam.

   10 min

   Tip: Steaming the pepper in a covered bowl makes the skin peel off effortlessly. Don't rinse it under water, or you'll wash away those beautiful smoky oils.

2. 2

   In a mixing bowl, whisk together 1 tbsp white miso paste, 1 tsp mirin, and 2 tbsp dashi or water until smooth. Crack in 4 large eggs and use chopsticks to beat them gently, dragging them across the bottom of the bowl to break up the whites without incorporating too much air.

   3 min

   Tip: Dissolving the miso in liquid first is crucial. If you drop miso directly into eggs, it will clump and you'll get salty little landmines in your omelet.

3. 3

   Pull 1/2 cup Queso Oaxaca into thin strings. Set aside.

   2 min

   Tip: Pulling the cheese rather than chopping it ensures it stretches beautifully when we cut the final roll.

4. 4

   Peel the blackened skin off the steamed poblano. Remove the stem and seeds, then finely dice the flesh.

   5 min

   Tip: A fine dice is important here. Large chunks will break the delicate structure of the egg as you roll it.

5. 5

   Fold the diced poblano into the egg and miso mixture.

   1 min

6. 6

   Heat a tamagoyaki pan (or small non-stick skillet) over medium heat. Dip a folded paper towel into 1/3 tbsp avocado oil and wipe the pan. Pour in about one-third of the egg mixture, swirling to coat the bottom.

   2 min

   Tip: If the egg doesn't sizzle slightly when it hits the pan, wait another minute. You want the bottom to set quickly while the top stays wet.

7. 7

   While the first layer is still wet on top, arrange the pulled Queso Oaxaca in a horizontal line across the edge of the egg closest to you. Using chopsticks or a spatula, fold the egg over the cheese and continue rolling it toward the far end of the pan.

   1 min

   Tip: Putting the cheese in the *first* fold gives it the maximum amount of time to melt passively while you build the rest of the layers.

8. 8

   Push the rolled egg back to the side closest to you. Wipe the empty pan with another 1/3 tbsp avocado oil. Pour in half of the remaining egg mixture. Lift the first roll slightly to let the raw egg flow underneath it. Once the new layer is mostly set, roll the egg forward again. Repeat this process one more time with the remaining 1/3 tbsp avocado oil and the rest of the egg mixture.

   4 min

   Tip: Lifting the egg block so the raw egg flows underneath is the secret to a seamless tamagoyaki—it glues the layers together.

9. 9

   Remove the pan from the heat. Gently press the finished roll against the side of the pan with your spatula to square off the edges. Transfer to a cutting board, let it rest for 1 minute, then slice into 1-inch pieces. Top with 1 tbsp salsa macha and serve immediately.

   2 min

   Tip: Letting it rest briefly allows the molten cheese inside to settle so it doesn't immediately pour out when you slice it.