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Home Japanese Cuisines Recipe Index Smoked Salmon More recipes Fish and Seafood Crabmeat with wasabi mayonnaise Karei shioyaki (flat fish with salt) Saikyo-zuke (sweet miso-marinated fish) Baked salmon Smoked Salmon with Edamame Satsuma-age (deep-fried fish cakes) Scallops in yuzu Takoyaki (octopus balls) Tempura Sushi California rolls Inside-out California rolls Jumbo shrimp (for sushi) Shredded daikon (sushi garnish) Sushi rice Chicken Tsukune (minced chicken patties) Chicken thighs with umeboshi and shiso Grilled miso chicken Mizutaki (chicken stew) Oyako-donburi (chicken and egg over rice) Tori kara-age (deep-fried chicken nuggets) Other Meat Dishes Bite-sized pepper steaks Shabu-shabu (quick-cooked beef) Tonkatsu (pork cutlet) Vegetables, Tofu, Eggs Eggplant Salad with Lemon-flavored Plum Dressing Green beans with sesame dressing Kenchin vegetable soup Naganegi stuffed with crabmeat Seaweed and potato patties Summer pickles (achara-zuke) Shiso tofu Deep-fried yuba rolls Chawan-mushi (egg custard) Rice and noodles Grilled rice balls with vegetable miso Autumn chestnut rice Ochazuke (green tea over rice) Yaki-udon (stir-fried noodles) Other dishes Dashi, ponzu (cooking basics) Miso soup Desserts Matcha fruit bavarois Okinawan sweet fritters Other Asian Recipes Honeyed chicken breasts Korean cellophane noodles Pork spareribs	Smoked Salmon with Edamame, Cherry, and Shiso
	Ingredients: 1 cup edamame, cooked and shelled 10 or so fresh shiso leaves, 1 reserved and sliced thinly 3 tablespoons extra virgin olive oil 8-10 large Bing cherries or other cherries, pitted and chopped, plus a few extra for garnish 1 tablespoon rice vinegar sea salt fresh coarsely ground black pepper smoked salmon, 2 ounces (60g) Serves 3 or 4 as a starter, or 2 as a main This filling yet light dish is a visual feast - it's a lovely first course for just about any dinner menu. You can substitute a blood orange for the cherries, with marvelous effect. Directions Put the shiso, olive oil, cherries, vinegar, salt, pepper, and 2 tablespoons of the shelled edamame in a blender and blend. Add this to the remaining edamame and mix. On a large plate, layer the salmon in a circle, and spoon the mixture over it, using the extra cherries and reserved shiso as garnish. Adjust the salt. [If you're using packaged, shelled edamame, microwave or boil them briefly, according to instructions. If you're using uncooked edamame in their shells, boil them about 5 minutes over a medium flame, rinse with cold water, and shell.]	Recipe Source Reprinted with permission from the book: The Breakaway Japanese Kitchen by Eric Gower Kodansha International The Breakaway Japanese Kitchen is a coup d'etat. Its elegant, easily prepared, and highly original dishes combine Japanese and Western elements in ways that produce completely new tastes. Author and chef Eric Gower artfully uses staple ingredients and seasonings from Japanese cooking - like edamame, shiitake, ginger, and soy sauce - in his own unique contemporary style. His dishes are born of a passion for good home-cooked food and experimentation over fifteen years spent living in Japan. Each recipe expresses Gower's innovative approach: effortless blending of Japanese cuisine with that of other countries (particularly Italy), minimalist presentation, emphasis on time saving, and a playful, free, and joyous approach to the making of great food. ISBN4770029497 Y2900 Order this book from amazon.com Order this book from amazon.co.jp (in Japan) Find this book at your local English-language bookstore in Japan Or use the ISBN to order from your local bookstore. Source: The Breakaway Japanese Kitchen by Eric Gower Copyright (c) 2003 by Eric Gower. Reprinted by permission. All rights reserved.

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