# Japanese-Style Breakfast with Mushroom Miso Eggs, Salmon Kama, and Roasted Sunchokes > Soft mushroom-miso eggs sit over shoyu-braised greens with crisp-edged, nutty sunchokes. Broiled salmon collars, citrusy ponzu, chili-oil avocado, and two tangy little salads make this a generous breakfast with plenty of contrast. - URL: https://www.chezjk.com/recipes/japanese-style-post-workout-breakfast-spread-scramble-sake-kama-small-plates - Author: Jonathan Katzman - Cooked and photographed: 2024-04-05 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: dairy-free, pescatarian ![Japanese-Style Breakfast with Mushroom Miso Eggs, Salmon Kama, and Roasted Sunchokes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F44a42f04934fd515.jpg) ## Mushroom Miso Scrambled Eggs Mushroom miso seasons the eggs throughout without needing cheese or cream. Gentle folding produces soft, broad curds that sit neatly over the greens. ### Ingredients - 8 large eggs - 1 tablespoon Shared Cultures mushroom miso - 1 tablespoon warm water - 1 tablespoon avocado oil ### Instructions 1. Mash the miso with the warm water until smooth, then whisk thoroughly into the eggs. 2. Warm the avocado oil in a large nonstick skillet over medium-low heat. Add the eggs and let a thin layer begin to set. 3. Use a flexible spatula to sweep the set egg toward the center, letting uncooked egg flow into the spaces. Continue folding gently rather than stirring constantly. 4. Remove from the heat when the eggs are softly set and glossy, with no liquid egg pooling in the pan. Serve immediately over the greens. ### Notes - Taste the miso before measuring; if especially salty, start with 2 teaspoons. ## Shoyu-Braised Greens A short covered braise makes sturdy greens tender while a final uncovered reduction keeps the egg bowl from becoming watery. ### Ingredients - 2 bunches lacinato kale, about 1 pound, tough stems removed and leaves sliced - 1 tablespoon avocado oil - 1/3 cup water - 1 tablespoon Shared Cultures shoyu, plus more to taste - 1 teaspoon unseasoned rice vinegar ### Instructions 1. Warm the avocado oil in a wide saucepan over medium heat. Add the kale in batches, turning until it begins to wilt. 2. Add the water and shoyu, cover, and cook over medium-low heat for 8–12 minutes, stirring occasionally, until tender but not mushy. 3. Uncover and simmer until almost all free liquid has evaporated. Stir in the rice vinegar and adjust the shoyu sparingly. ## Roasted Sunchokes Thin, evenly cut pieces develop browned edges and creamy centers, adding a nutty counterpoint to the soft eggs. ### Ingredients - 1 pound sunchokes, scrubbed well - 1 1/2 tablespoons avocado oil - 1/2 teaspoon kosher salt, or to taste ### Instructions 1. Heat the oven to 425°F. Cut the sunchokes into 1/4-inch-thick slices, splitting especially wide pieces so they cook evenly. 2. Toss with the avocado oil and salt. Spread in a single layer on a rimmed sheet pan with space between pieces. 3. Roast for 30–35 minutes, turning after about 20 minutes, until deeply golden at the edges and easily pierced through the center. ### Notes - Sunchokes can cause digestive discomfort in large portions; these are intentionally a modest side. ## Broiled Salmon Kama Salmon collars have enough fat to stay succulent under a hot broiler. Simple salting lets their rich flesh and crisp skin carry the dish. ### Ingredients - 4 salmon collars, about 2–2 1/2 pounds total - 1 teaspoon fine sea salt - 2 teaspoons avocado oil ### Instructions 1. Inspect the collars for loose scales and bone fragments, wipe clean, and pat dry. Sprinkle evenly with salt and refrigerate for 20 minutes. 2. Pat dry again. Heat the broiler to high with a rack about 6–8 inches below the element. Line a broiler-safe tray with foil and lightly brush the collars with avocado oil. 3. Arrange the collars skin-side down and broil for 5–7 minutes. Turn carefully and broil another 5–9 minutes, until the skin is blistered and the thickest flesh reaches 145°F away from the bone. 4. Rest for 3 minutes and serve with individual dishes of ponzu. Watch closely near the end and move the tray farther from the element if the skin darkens before the flesh is cooked. ### Notes - Collars vary substantially in size; use temperature and flesh that releases readily from the bone rather than time alone. ## Citrus-Shoyu Ponzu Fresh citrus and rice vinegar cut through salmon fat, while shoyu supplies enough savory depth for both dipping and dressing sauerkraut. ### Ingredients - 1/4 cup Shared Cultures shoyu - 1/4 cup fresh lemon juice - 2 tablespoons unseasoned rice vinegar - 1/4 cup water ### Instructions 1. Stir the shoyu, lemon juice, rice vinegar, and water together. 2. Taste for a bright, savory balance. Add a little more water if the shoyu is particularly concentrated. 3. Set aside 2 tablespoons for the sauerkraut before portioning the remainder into clean dipping dishes. ### Notes - Fresh yuzu juice can replace some of the lemon juice when available. ## Avocado with Chili Oil Creamy avocado softens the heat of chili oil, while toasted sesame adds a small but useful crunch. ### Ingredients - 2 ripe avocados - 4 teaspoons Kauai Juice Co chili oil, including some of its solids - 1 teaspoon toasted sesame seeds - to taste flaky salt ### Instructions 1. Halve and pit the avocados, remove the skins, and cut each half into broad wedges. 2. Arrange in small dishes and spoon the chili oil and its solids over the cut surfaces. 3. Scatter with sesame seeds and add flaky salt only if the chili oil needs it. ## Sesame Wakame Salad Broad pieces of wakame retain a pleasant bite. A restrained vinegar-sesame dressing keeps this salad refreshing beside the richer components. ### Ingredients - 15 grams dried wakame - 1 tablespoon unseasoned rice vinegar - 1 teaspoon Shared Cultures shoyu - 2 teaspoons toasted sesame oil - 2 teaspoons toasted sesame seeds ### Instructions 1. Soak the wakame in plenty of cool water according to its package directions, usually 5–10 minutes, until fully expanded and tender. 2. Drain, rinse, and gently squeeze out excess water. Cut any long pieces into bite-size lengths. 3. Whisk together the rice vinegar, shoyu, and sesame oil. Toss with the wakame and sesame seeds, then chill until serving. ### Notes - If using salted fresh wakame, rinse and soak according to its package directions rather than using the dried weight. ## Ponzu Sauerkraut A little citrus-shoyu dressing links the fermented cabbage to the fish without burying its clean sour crunch. ### Ingredients - 1 cup plain fermented sauerkraut, lightly drained - 2 tablespoons Citrus-Shoyu Ponzu from the sauce component ### Instructions 1. Toss the drained sauerkraut with 1 tablespoon of ponzu. 2. Taste and add the remaining tablespoon if needed. Divide among small bowls and serve cool. ### Notes - Drain rather than squeeze the cabbage dry so it stays juicy; particularly salty sauerkraut may need less ponzu. ## Overall Timing / Workflow The cold sides can wait while the oven handles the sunchokes and fish. Scrambling the eggs last keeps the most delicate component fresh. ### Instructions 1. 0:00 — Heat the oven to 425°F. Scrub, slice, and season the sunchokes; get them roasting. 2. 0:10 — Salt the salmon collars and refrigerate. Rehydrate the wakame and mix the ponzu. 3. 0:20 — Start the greens. Dress the wakame and sauerkraut, keeping both chilled. 4. 0:35 — Check the sunchokes and finish roasting as needed. Pat the collars dry, remove the sunchokes from the oven, and switch to the broiler. 5. Broil the collars while keeping the greens covered over very low heat. Leave the sunchokes loosely covered so they do not steam excessively. 6. During the final few minutes of broiling, slice and dress the avocado and whisk the eggs. Rest the cooked fish while scrambling the eggs, then serve everything immediately. ## Plating Separate little dishes preserve the contrast between warm, rich food and cool, acidic sides. ### Instructions 1. Divide the greens among four shallow bowls, leaving any excess braising liquid behind. 2. Spoon the soft eggs over part of each bed of greens and arrange the roasted sunchokes alongside. 3. Serve a salmon collar on a separate plate with a small dish of ponzu and an extra dish for bones. 4. Set the chili-oil avocado, wakame salad, and ponzu sauerkraut beside the warm dishes in small bowls. ## Leftover Path Keeping the components separate prevents the crisp vegetables from becoming soggy and the cold salads from picking up fish flavors. ### Instructions 1. Refrigerate cooked food within 2 hours. Store eggs, fish, greens, and sunchokes separately; eat the fish and eggs within 2 days. 2. Pick leftover salmon carefully from the bones. Reheat covered until steaming hot, or serve chilled over leftover greens with a little clean ponzu. 3. Reheat sunchokes in a 400°F oven until hot and crisp-edged. Warm greens in a covered pan with a splash of water; reheat eggs gently just until hot. 4. Keep wakame salad refrigerated for up to 2 days and dressed sauerkraut for up to 4 days. Eat dressed avocado the same day for best texture. 5. Refrigerate unused clean ponzu for up to 5 days. Discard sauce that has been used for dipping. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.