The Breakaway Japanese Kitchen: Inspired New Tastes by Eric Gower

  • Ceviche Japonesa (page 10)

    from The Breakaway Japanese Kitchen: Inspired New Tastes The Breakaway Japanese Kitchen by Eric Gower

    • Categories: Dressings & marinades; Appetizers / starters; Main course; Japanese
    • Ingredients: avocados; baby ginger; red onions; limes; light soy sauce; maple syrup; chives; sashimi grade scallops; mixed bell peppers
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Notes about Recipes in this book

  • Beet salad with ginger, smoked trout, and walnuts

    • mjes on August 07, 2021

      Beets and walnuts in a vinaigrette is scarcely inventive but add in the beet greens, ginger, citrus, and smoked trout and you have a very enjoyable, and repeat worthy, salad.

  • Tofu mushroom “casserole”

    • Dcampos on August 07, 2021

      This doesn't look appetizing when you scoop it out of the dish but it was really unique and tasty. I think it would look better in individual gratin dishes. I used a mix of mushrooms including maitake, Hon-Shimeji, and cremini. I served it with white rice and the hot vegetable summer salad. Yum.

  • Boozy Japanese potatoes

    • mjes on August 07, 2021

      The sake and soy sauce make these (Western) potatoes fit perfectly into a Japanese meal.

  • Hot vegetable summer salad with miso vinaigrette

    • Dcampos on August 07, 2021

      The miso vinaigrette is so good. I might try different vegetables next time.

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  • ISBN 10 4770029497
  • ISBN 13 9784770029492
  • Published Jul 28 2003
  • Format Hardcover
  • Page Count 112
  • Language English
  • Countries Japan
  • Publisher Kodansha Europe Ltd
  • Imprint Kodansha International Ltd

Publishers Text

Eric Gower's recipes combine ingredients from his adopted country of Japan with the easygoing, flexible approach of his native California. His dishes are borne of creative inventiveness, a passion for good home-cooked food and experimentation over many years spent living in Japan. Gower's fresh, piquant flavours are achieved using citrus fruits, vinegars, ginger, shallots, fresh herbs, plenty of coarse-ground black pepper and other low-calorie, low-fat ingredients. His shiso tofu is prepared in just minutes, and should finally convince Europeans that tofu is delicious. His edamame mint pesto is very quick and a delicious new approach to pesto. His soy-brined, fennel-roasted turkey stuffed with pink grapefruit naturally takes longer to prepare, but should delight nevertheless.

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