Japanese Breakfast: Miso-Infused Tofu, Sashimi Salad, and Matcha Green Tea Pudding

Allergens

Fish, Eggs, Soy (in miso)

Ingredients

• 12 oz firm tofu
• 3 tbsp white miso paste
• 4 cups mixed leafy greens (e.g., baby spinach, watercress, arugula)
• 12 oz fresh sashimi
• grade fish (e.g., salmon, tuna, yellowtail)
• 1 small cucumber, thinly sliced
• 4 cups mixed edible flowers
• 8 oz matcha green tea powder
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 6 tbsp sake
• 6 large eggs

Instructions

1. Prepare the Miso Infused Tofu by pressing the tofu between two plates with a weight on top for 30 minutes. In a small bowl, mix miso paste and 2 tbsp water until smooth. Cut the pressed tofu into six equal slices and marinate in the miso mixture for 15 minutes.
2. Prepare the Sashimi Salad by arranging mixed leafy greens on individual plates, topping with thinly sliced cucumber and fresh sashimi grade fish. Garnish with edible flowers.
3. To make the Matcha Green Tea Pudding, whisk together heavy cream, granulated sugar, and sake in a saucepan. Bring to a simmer over medium heat, then remove from heat and stir in matcha green tea powder until fully combined. Pour the mixture into six ramekins and refrigerate for at least 4 hours or overnight.
4. To cook the miso infused tofu, pan fry each slice in a non stick skillet over medium heat for 3 minutes on each side, or until golden brown.
5. To cook the eggs, poach them one at a time in simmering water for 4 6 minutes, depending on desired doneness.

Chef’s Insight

This Japanese Breakfast recipe is designed to be an elevated culinary experience that showcases the art of Japanese cuisine. By focusing on balance and harmony between flavors, textures, and presentation, this breakfast dish brings the essence of Japan to your table.

Notes

This recipe is best suited for a dinner party or special occasion brunch. The combination of flavors and textures will leave your guests in awe, while the visual presentation will be a feast for the eyes.