A traditional Japanese breakfast is made up of rice, miso soup, pickles and a protein – most commonly, grilled fish or an omelette.
- 6 eggs
- 30 g butter
- 1 tsp finely chopped chives, optional
- salt and pepper, to season
- hot cooked Japanese rice, to serve
- Japanese pickles (not ginger), to serve
- ½ cup bonito flakes
- 150 g silken tofu, cut into small cubes
- 1 cup baby spinach leaves
- 2 tbsp light-coloured miso
- 2 spring onions, finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 10 minutes
- For the miso soup, place 500 ml (2 cups) water in a saucepan and bring to a simmer. Add the bonito flakes and turn off the heat. Allow to stand for 10 minutes, then strain. Return the stock to a simmer and add the tofu and spinach leaves. Place the miso into a sieve and gently mix into the soup. Divide between two bowls and sprinkle over the spring onions.
- For the omelette, whisk the eggs until well combined. Heat half the butter in a small non-stick frying pan over medium heat. Add half the egg mixture and mix with the back of a fork to prevent the egg from setting. Spread the egg over the base of the pan, season with salt, then tilt up the pan and tap the handle to gather the egg at the far end. Roll the top of the egg over to the middle and fold the far end to the middle also. Allow to cook for a further 30 seconds, then invert the pan onto a plate to drop out the omelette, seam down. Scatter with chives and grind over some pepper, if using. Repeat with the remaining butter and egg.
- Serve the miso soup and omelette with rice and Japanese pickles.
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