The Breakaway Japanese Kitchen


	Seafood Ceviche Japonesa White Fish with Shallots and Miso-Apricot Glaze Salmon Tartare with Shiso Hamachi Tataki with a Ginger-Tomato Sauce Scallops with Miso, Ruby Grapefruit, and Ginger Littleneck Clams in Umeboshi Broth Crab with Lime Ponzu and Chipotle		Salads Japanese Cole Slaw Kabocha Salad Smoked Salmon with Edamame, Cherry, and Shiso Beet Salad with Ginger, Smoked Trout, and Walnuts Persimmon Yogurt Salad with Ginger, Red Onion, and Mint
	Tofu Shiso Tofu Tofu Mushroom “Casserole” Tofu with Figs and Pickled Ginger Tofu Salmon Mousse Baked Tofu with Pistachio and Mint		Pasta and Udon Shiitake Pesto Edamame Mint Pesto Asparagus Pasta with Lemon and Shiso Udon with Figs and Herbs Shiitake Ginger Pasta Salad with Radicchio Mint-Cilantro Udon with Fresh Ginger and Meyer Lemon Asian Pesto Udon
	Meat Pan-Fried Rib-eye Steaks with Ginger and Shallots Spicy Pot Roast with Orange and Soy Baked Tonkatsu Broiled Pork Loins with Dates, Umeboshi, and Walnuts Lamb Shoulder with Apricot Mint and Ginger Sauce Grilled Marmalade “Bacon” with Meyer Lemon and Ginger		Poultry Rice Vinegar Chicken Breasts Soy-Tarragon Chicken with Green Onions and Shallots Soy-Brined Roasted Turkey with Ruby Grapefruit and Fennel Gravy Baked Onion Chicken Thighs with Umeboshi and Shiso Persimmon Balsamic Chicken
	Potatoes and Rice Unplain Rice and Curried Apple Pilaf Rice Mashed Ginger Sweet Potatoes Boozy Japanese Potatoes Rosemary Shiso Potato Crisps		Vegetable Side Dishes Hot Vegetable Summer Salad with Miso Vinaigrette Cherried Carrots with Ginger Orange Tarragon Cauliflower Simmered in Sake Roasted Butternut Squash with Tarragon and Rice Wine Vinegar Greens and Oranges
	Acknowledgements Note and Definitions Index Selected Pottery, Glassware, and Cloth Credits