A few years ago, we watched a captivating episode of Salt Fat Acid Heat on Netflix where they waxed poetically about the splendor of authentic soy sauce and showed a Japanese craftsman, named Yasuo Yamamoto, brewing it and aging it in barrels.
Everything—all that magic—happened in this old, wooden barn and was done by hand and with traditional tools and the help of microorganisms. According to the craftsman, only one percent of today’s soy sauce is produced this way.
Because we tend to enjoy things that are aged in barrels and because we also love umami flavor, our interest was piqued. We commenced to research the internet(s). Check out this other fascinating video about the origins of soy sauce.
No offense intended, but we came to realize that the Kikkoman stuff in our refrigerator was rather uninspired. We needed to get our hands on some of that fancy, artisan stuff. Even more, we needed to find the actual soy sauce made by Yasuo Yamamoto.
Enter Amazon.com where almost anything can be found and purchased. We acquired an 18-ounce bottle of “Tsuru Bisiho” from Yamaroku, which had been barrel-aged for four years, and was relatively affordable. Okay, sure, $32.22 ain’t nothing for soy sauce, but we were concerned that it’d have a Pappy Van Winkle price tag.
The verdict? 
. A game changer. Rich, layered umami flavor. Thinner—less viscous—than the industrially produced stuff. A slightly sweet, but definitely fermented, aroma. We got hooked. How hooked? Now, almost every Sunday, we prepare a breakfast of this simple omelet with soy sauce, sriracha, Everything but The Bagel Sesame Seasoning from Trader Joe’s, and scallions. Routine is not our thing, so you know that it’s delicious.
Soy and Sriracha Omelet
Ingredients
- Three eggs
- Soy sauce, to taste
- Sriracha sauce, to taste
- Everything but The Bagel Sesame Seasoning from Trader Joe’s, to taste
- Scallions, for garnish
Directions
Crack eggs, and in a bowl, whisk together. Heat skillet on stove at medium-low heat. Coat skillet with butter or olive oil.
Pour egg into skillet. Using a rubber spatula, scrap edges toward to the middle of the pan. Ensure that egg covers cooking surface by tilting skillet to manipulate the egg.
After the top surface of the egg stops looking like liquid but before it is set, remove the skillet from heat. Using spatula, carefully fold omelet in half or thirds.
Place omelet on serving plate. Add soy sauce. Add sriracha. Add seasoning. Garnish with scallions.
Eat before it gets cold.
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