Japanese breakfast

Cut the salmon into two elongated pieces, hit them with a splash of sake and kosher salt, cover with plastic wrap and cure in the fridge overnight.

Rinse the sushi rice thoroughly, place it in the rice cooker and add water to the first knuckle above the rice, a little more water than rice.

Gently toast a couple of tablespoons of sesame seeds in a non-stick pan.

Blanch the broccoli three to five minutes and shock it in an ice bath; blanch and drain the spinach without shocking it.

Smash three tablespoons of freshly toasted sesame seeds to about 60 percent paste, saving about a teaspoon for garnish.

Add the sugar and soy sauce and finish mashing to a dressing.

Squeeze the excess water out of the spinach and dress it with half the dressing to start, then chill; it is served cold.

Drizzle a tablespoon of sesame oil and the remaining toasted sesame seeds over the broccoli.

Bring water to a boil and make the miso soup from the packets as per the package instructions.

Break three eggs, add about a quarter teaspoon of sugar and the tiniest hint of soy sauce, and beat gently to a uniform mixture incorporating as little air as possible.

Strain the eggs to filter out the chalazae.

Lay down a very thin layer of egg in a round pan, let it just set, roll it up, and repeat until you have a thick rolled omelet.

Turn it out onto plastic wrap set inside a sushi rolling mat and roll it up to hold its shape.

Broil the cured salmon about three minutes, to 135 at its thickest point.

Serve the salmon with the tamagoyaki, sesame broccoli, spinach salad, pickled radish, white rice and very hot miso soup.