Just to be clear, this isn’t a Japanese meal in any sense: it’s the classic American Thanksgiving incorporating Japanese flavors and ingredients. But it is stunning how well such flavors meld with turkey, cranberries, and maple. The turkey (a bone-in breast) is marinated in a soy-miso blend and brushed with mayonnaise while roasting. Sweet potatoes are mashed with miso, butter, AND maple for a rich, sweet-savory side. The cranberry sauce incorporates satsumas, a mandarin native to Japan, while the autumnal-spiced cake for dessert spotlights Hachiya persimmons. The meal is rounded out with a pair of quick, stovetop vegetable sides: sautéed kale with adzuki beans, and chunks of kabocha squash braised in a sake-soy broth.
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Simple Small Plates to Build a Summer Menu
