Japanese Omelette with Whisky&Soy Smoked Salmon

Elegant, savory, and just a little bit sweet — this is breakfast with main character energy.

The tamagoyaki, or Japanese rolled omelette, has long been a breakfast staple in Japan. Its delicate texture and subtle balance of sweet and savory make it a quiet powerhouse — often humble in appearance, but full of nuance.

Today, we’re adding a bold twist: slices of our Whisky & Soy smoked salmon, rich with umami and just a hint of sweetness, paired with a citrus-soy glaze and fresh shiso cress.

The result? A dish that looks refined, tastes complex, but comes together in minutes.

 

Ingredients (serves 2):

• 200 g Smokin’ Brothers Whisky & Soy smoked salmon
• 4 eggs
• 1 tbsp mirin
• 2 tsp soy sauce (1 for omelette, 1 for glaze)
• 2 tsp olive oil
• 1 tbsp icing sugar
• 1 tbsp lemon juice
• Shiso cress, to garnish

Method:

For the omelette:

1. Crack the eggs into a bowl and whisk with mirin and 1 tsp soy sauce until smooth and airy.
2. Heat the olive oil in a non-stick pan. Once hot, pour in the egg mixture.
3. As the eggs begin to set, use a flat spatula or ladle to gently roll the omelette from one side to the other, forming a golden roll.
4. Transfer to a board, slice into thick pieces, and top each slice with a thin cut of Whisky & Soy smoked salmon. Garnish with shiso cress for freshness and a touch of green.

For the glaze:

1. Whisk together 1 tsp soy sauce, icing sugar, and lemon juice until silky and well combined.

 

 

This is the kind of dish that turns heads at brunch — or elevates your everyday breakfast into something quietly special.

Pair with steamed rice, miso soup, or just enjoy it solo with chopsticks and good company.

Looking to add more depth to your recipes? Explore the full Smokin’ Brothers range and bring unexpected elegance to your next plate.

 

Credits:
Food Styling and recipe: Kerstin Hartwig.