- 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.
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.]
Reprinted with permission from the book:
The Breakaway Japanese Kitchen
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.