The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]
Brief Description: "American grilling, Japanese flavors: That's the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight--that the live-fire cooking...
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Brief Description: Classic Chicken Leg 26 Chicken and Scallion 27 Minced Chicken 28 Chicken Liver 29 Gizzard 30 Neck 31 Chicken Heart 32 Skin 33 Chicken Oysters 34 Chicken Breast with Wasabi 35 Chicken Tenderloins with Ume Paste 36 Ume-Wasabi Duck Breast 37 Bacon Asparagus 38 Pork Belly 39 Beef Liver 40 Beef Tongue 41 Shiitake Mushrooms 42 Shishito Peppers 43 Asparagus 44 Garlic 45 POULTRY 47 Grilled Chicken Breast Teriyaki 50 Chicken Breasts with Yuzu Kosho Marinade 50 Bone-In Chicken Breast with Soy Sauce 51 Pounded Chicken Breasts with Yukari Shiso Marinade 52 Sansho-Rubbed Butterflied Chicken Legs 53 Crispy Chicken Wings with Seven-Spice-Powder Marinade 55 Ginger-Garlic Half Chicken 56 Turkey Burger with Quick Barbecue Sauce 58 Japanese-Style Turkey Pastrami 59 Butterflied Cornish Game Hens with Orange-Soy Sauce Glaze 60 Miso-Glazed Quail 61 Butterflied Hatcho-Miso Squab 62 Green Tea-Smoked Duck 63 FISH AND SEAFOOD 65 Salt-Grilled Head-On Shrimp 66 Salt-Grilled Whole Sardines 68 Whole Red Snapper with Ponzu 71 Yuzu Kosho Bronzini 75 Yuzu Kosho Scallops 76 Garlic-Yuzu Kosho Shrimp 78 Swordfish Teriyaki 79 Salmon with Shiso Pesto 81 Tuna with Avocado-Wasabi Puree 82 Mako Shark with Scallion Oil 84 Mahi Mahi with Sesame-Soy Sauce Dipping Sauce 85 Hot-Oil Halibut 86 Grilled Lobster with Ponzu Brown Butter 87 Squid with Ginger-Soy Sauce Marinade 89 Littleneck Clams with Soy Sauce 90 Foil-Baked Whole Trout with Lemon-Soy Sauce Butter 92 Catfish in Bamboo Leaf 93 Cedar Plank-Grilled Arctic Char 94 Smoked Trout with Wasabi Sour Cream 95 Salt-Cured Salmon 96 Miso-Cured Spanish Mackerel 97 Sakekasu-Cured Black Cod 98 Bronzini Himono 99 MEAT 101 Thin-Sliced Tenderloin with Wasabi Gyu Dare 105 Porterhouse with Garlic-Soy Sauce Marinade 106 Sirloin Steak with Karashi Mustard Gyu Dare 108 Bone-In Rib-Eye with Wasabi Sour Cream 109 Filet Mignon with Ume Gyu Dare 111 "Tokyo Broil" Flank Steak 112 Skirt Steak with Red Miso 113 Hatcho-Miso-Marinated Hanger Steak 114 Grilled Wagyu with Ponzu 115 Scallion Beef 117 Two-Minute Steak with Shiso Butter 118 Japanese Burgers with Wasabi Ketchup 119 Karashi Mustard Short Ribs 120 "Kalbi"-Style Short Ribs 121 Veal Cutlets with Ponzu Butter 122 Veal Chops with Shiitake Dashi 123 Pork Chops with Yuzu-Miso Marinade 124 Ginger Boneless Pork Shoulder 126 Chashu Pork 127 Crispy Pork Belly with Garlic-Miso Dipping Sauce 129 Japanese-Style Barbecued Baby Back Ribs 131 Pork Spare Ribs with Miso-Sansho Marinade 132 Garlic-Yuzu Kosho Lamb Chops 133 Lamb Shoulder Steak with Japanese Curry Oil 134 Calf's Liver with Ginger-Sesame Oil 135 VEGETABLES 137 Whole Grilled Japanese Eggplant with Lemon and Soy Sauce 139 Corn Brushed with Soy Sauce and Mirin 140 Asparagus with Miso-Mayonnaise Dipping Sauce 141 Portobello with Freshly Chopped Mitsuba 142 Zucchini with Shiso and Olive Oil 143 Tomatoes with Garlic, Sansho, and Olive Oil 144 Foil-Baked Mushrooms with Ponzu Butter 146 Foil-Baked Edamame 147 Foil-Baked Green Beans with Soy Sauce and Garlic 149 Foil-Baked Onions with Soy Sauce 150 Foil-Baked Garlic with Miso 150 Foil-Baked Sweet Potatoes with Salt 151 Foil-Baked Carrots with Salt 152 Foil-Wrapped Taro Root 153 YAKI ONIGIRI 155 Soy Sauce Yaki Onigiri 158 Miso Yaki Onigiri 158 Shiso-Ume Yaki Onigiri 159 Yukari Shiso Salt Yaki Onigiri 159 Ao Nori Seaweed and Sesame Yaki Onigiri 160 Bonito Flakes-Black Sesame Yaki Onigiri 160 PERFECT SIDE DISHES 161 Watercress Salad with Karashi Mustard Wafu Dressing 163 Tomato-Shiso Salad with Garlic Wafu Dressing 164 Wakame Salad with Ginger Wafu Dressing 165 Onion Salad with Soy Sauce and Bonito 166 Green Cabbage Salad with Carrot-Ginger Vinaigrette 167 Daikon Salad with Dried Tiny Shrimp 168 Spinach with Ground Sesame 169 Spinach-Bacon Salad with Creamy Tofu Dressing 170 Pickled Lotus Root 171 Arugula-Jako Salad with Soy Sauce Vinaigrette 172 Spicy Bean Sprouts 173 Romaine Hearts with Miso-Mustard Dressing 174 Crudités with Three Dipping Sauces 175 Tofu Salad à la Provençal 176 SOURCES 177 FINDING INGREDIENTS 179 INDEX 180 Biographical Note: 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.Review Quotes: "It will blow the lid off your grill." --Seattle Weekly's Voracious Blog, Cooking the Books, 6/1/11 "What makes this book a wonderful resource is the authors' conviction that by applying traditional Japanese flavors to untraditional Japanese ingredients, home cooks will end up with something unexpected and delicious. . . . With The Japanese Grill, the authors have woven the seemingly disparate cultures and grilling styles to create a cookbook that respects and enriches both." --The Epi-Log, Epicurious.com, 5/20/11 "The Japanese Grilltakes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic." --Devour Recipe & Food Blog, Cooking Channel, 5/12/11 "The land of the rising sun shares its border with barbecue country in this simple and salty collection." --Publishers Weekly, 3/7/11 "From the simple (foil-baked green beans) to the sublime (chashu pork), this book boasts some of the most fabulous grilling recipes ever assembled in one volume. If you consider yourself to be a grill aficionado, you must--and I mean must--own it. Your grill library won't be complete without it." --James Oseland, editor in chief of Saveur and author of Cradle of Flavor "A stunning book about one of my favorite grill cultures. You can see how the Japanese have elevated live-fire cooking to the level of art." --Steven Raichlen, author of Planet Barbecue and host of Primal Grill on PBS "Demystifying the seemingly inapproachable is something that Ono and Salat believe in as much as I do. With The Japanese Grill they have taken on a genre of cooking that every home cook wants to become intimate with but thinks they can't execute. This book should get a serious workout on kitchen counters around the country. I love it!" --Andrew Zimmern, host of The Travel Channel's Bizarre Foods with Andrew Zimmern and author of The Bizarre Truth Publisher Marketing: 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.Review Citations:
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Author: Ono, Tadashi
Publisher: Ten Speed Press
Binding: Paperback
Pub Date: 2011-04-26
BISAC: Cooking|Regional & Cultural|Japanese|Cooking|Methods|Barbecue & Grilling|Cooking|Entertaining|General
Subjects: Cooking, Japanese|Barbecuing|Cookbooks|COOKING / Regional & Ethnic / Japanese|COOKING / Methods / Barbecue & Grilling|COOKING / Entertaining
Weight: 1.75 lbs
ISBN: 9781580087377
ASIN: -
SKU: SP-9781580087377