Breakaway Cook

Breakaway Japanese Kitchen - Recipes

The Breakaway Japanese Kitchen


Table of Contents

"Here at last is the best of East and West. Eric Gower has combined the unique and subtle taste of Japan with the lusty cuisine of the West. The recipes are full of inspirational and simple ideas that are perfect for today's cook." --Ken Hom

Tofu with Figs
and Pickled Ginger

It’s essential to use the softest, freshest tofu you can find here. It works best with fresh figs, but if they’re not in season the dried ones are a fine substitute. The pickled ginger can be found in any Asian supermarket. It’s also very easy to make yourself, with lots of variations.

Serves three or four as a starter (or one, in my case, for lunch).


  • 3 fresh figs, or 2 large (golf-ball size) dried figs,
  • 2 heaping tablespoons gari (pickled ginger, always served with sushi)
  • 3 tablespoons extra virgin olive oil
  • sea salt
  • fresh coarsely ground black pepper
  • 1 tub very fresh tofu, about ½ pound (200-250 grams)
  • 1 tablespoon chives, minced finely
Tofu with Figs and Pickled Ginger

Remove the skins from the fresh figs or, if using dried, reconstitute 10 minutes in a small cup of boiled water and trim the ends. Mix all the ingredients except the tofu and chives in a blender. Spoon the sauce over the tofu in a bowl, taste for salt, and top with the chives. May also be microwaved for a minute or two, if you prefer it hot.