The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]

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Potter/Ten Speed/Harmony/Rodale, Apr 26, 2011 - Cooking - 192 pages

American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.
 
Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.
 
Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

 

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LibraryThing Review

User Review  - Literate.Ninja - LibraryThing

This cookbook is amazing! I love Japanese food, but grilling has been a huge part of my repertoire since I first learned how to cook. And now, finally, I am able to combine these two wonderful things ... Read full review

Contents

introduction
1
GRILLing
13
cLassic YakutoR
19
Shiitake Mushrooms
42
cedar PlankGrilled Arctic Butter 122
94
Littleneck Clams with Soy Japanese Burgers with Wasabi
119
FoilBaked Mushrooms with
146
sources
177
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About the author (2011)

TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York Times, Gourmet, and Food & Wine. Visit www.matsurinyc.com
 
HARRIS SALAT’s stories about food and culture have appeared in The New York Times, Saveur, and Gourmet, and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: www.thejapanesegrill.com.

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