Japanese Breakfast Spread

Ingredients

Japanese Pickled Cucumber

• 2 medium cucumbers
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp sesame seeds

Chilled Tofu

• 14 oz (1 block) silken tofu
• 2 tbsp soy sauce
• 1 tsp (grated) ginger
• 2 (sliced) green onions
• 1 tbsp bonito flakes

Tamagoyaki

• 4 large eggs
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• for cooking vegetable oil

Miso Black Cod

• 2 (6 oz each) black cod fillets
• 1/4 cup white miso paste
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar

Tempura Avocado Roll

• 1 ripe avocado
• 1 cup (cooked) sushi rice
• 2 sheets nori sheets
• 1/2 cup flour
• 1 large egg
• 1/2 cup ice water
• for frying vegetable oil
• 1 tbsp mayo
• 1 tsp sriracha
• optional imitation crab

Ochazuke

• 1 cup (uncooked) short-grain rice
• 2 (shredded) nori sheets
• 1 tbsp sesame seeds
• 2 pickled plums (umeboshi)
• 2 cups (hot) green tea

Vanilla Bourbon Basque Cheesecake

• 2 cups (softened) cream cheese
• 1 cup sugar
• 3 large eggs
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 2 tsp vanilla extract
• 2 tbsp bourbon

Instructions

1. Prepare the Japanese pickled cucumbers: Thinly slice 2 cucumbers and toss with 1/2 cup rice vinegar, 2 tbsp sugar, 1 tsp salt, and 1/2 tsp sesame seeds; let sit for 30 minutes, then refrigerate until ready to serve.
2. Make the chilled tofu: Drain and cube 1 block (14 oz) silken tofu, arrange on a plate, and garnish with 2 tbsp soy sauce, 1 tsp grated ginger, sliced green onions, and bonito flakes; chill until serving.
3. Cook the tamagoyaki: Whisk 4 eggs with 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar; heat a tamagoyaki pan or small nonstick skillet over medium heat with a bit of oil, pour in a thin layer of egg, roll up once set, repeat with remaining egg to form a roll; slice into pieces.
4. Marinate and broil the miso black cod: Mix 1/4 cup white miso, 2 tbsp sake, 2 tbsp mirin, and 1 tbsp sugar; coat 2 black cod fillets (6 oz each) and marinate for at least 30 minutes or overnight; broil skin-side down for 8-10 minutes until caramelized.
5. Prepare the tempura avocado roll: Slice 1 avocado into strips; for tempura batter, mix 1/2 cup flour, 1 egg, and 1/2 cup ice water; dip avocado in batter and fry in 350°F oil for 1-2 minutes until golden; roll with 1 cup cooked sushi rice, nori sheets, and optional crab; slice into rolls and drizzle with spicy mayo (1 tbsp mayo + 1 tsp sriracha).
6. Assemble the ochazuke: Cook 1 cup short-grain rice; portion into bowls, top with shredded nori, sesame seeds, and pickled plums; pour hot green tea over to serve.
7. Bake the vanilla bourbon Basque cheesecake: Preheat oven to 400°F; mix 2 cups cream cheese, 1 cup sugar, 3 eggs, 1 cup heavy cream, 1/4 cup flour, 2 tsp vanilla extract, and 2 tbsp bourbon; pour into a greased 8-inch springform pan, bake for 50-60 minutes until puffed and browned; cool and chill before serving.
8. Arrange all components on a shared table for a communal breakfast experience.

Notes

This spread can be prepped in stages; pickled cucumbers and marinated cod can be done ahead. For a lighter version, skip the cheesecake and add fresh fruit. Store leftovers in airtight containers in the fridge for up to 2 days; reheat cod and ochazuke gently.