{"product_id":"the-japanese-grill-from-classic-yakitori-to-steak-seafood-and-vegetables-a-cookbook","title":"The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 we adore here at home marries perfectly with mouthwatering traditional Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, delicious, versatile marinades and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, roasted tomatoes, and whole chicken, as well as authentic favorites like yakitori, yaki onigiri, and whole salt-grilled fish. Whether you use charcoal or gas, are a grilling newbie or disciple, we guarantee you will love dishes like miso-marinated spare ribs, garlic-soy sauce porterhouse, crispy chicken wings, yuzu-chili scallops, and soy sauce-and-lemon grilled eggplant. Ono and Salat include menu suggestions for sophisticated entertaining as well as quick-grilling choices for healthy weekday meals, plus a slew of fast, delectable sides that pair perfectly with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries; when you taste the incredible dishes in The Japanese Grill, both contemporary and traditional, you'll become a believer, too\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.;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 we adore here at home marries perfectly with mouthwatering traditional Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, delicious, versatile marinades and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, roasted tomatoes, and whole chicken, as well as authentic favorites like yakitori, yaki onigiri, and whole salt-grilled fish. Whether you use charcoal or gas, are a grilling newbie or disciple, we guarantee you will love dishes like miso-marinated spare ribs, garlic-soy sauce porterhouse, crispy chicken wings, yuzu-chili scallops, and soy sauce-and-lemon grilled eggplant. Ono and Salat include menu suggestions for sophisticated entertaining as well as quick-grilling choices for healthy weekday meals, plus a slew of fast, delectable sides that pair perfectly with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries;when you taste the incredible dishes in The Japanese Grill, both contemporary and traditional, you'll become a believer, too--;Provided by publisher.;A full-color cookbook that introduces American palates to authentic Japanese-style grilling, with recipes that skillfully blend traditional ingredients and modern twists to create remarkable meals--;Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tACKNOWLEDGEMENTS viii \n\u003cbr\u003eINTRODUCTION 1 \n\u003cbr\u003eTHE BASICS: JAPANESE INGREDIENTS 6 \n\u003cbr\u003eTHE BASICS: GRILLING 10 \n\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eCLASSIC YAKITORI 19 \n\u003cbr\u003eClassic Chicken Leg 26 \n\u003cbr\u003eChicken and Scallion 27 \n\u003cbr\u003eMinced Chicken 28 \n\u003cbr\u003eChicken Liver 29 \n\u003cbr\u003eGizzard 30 \n\u003cbr\u003eNeck 31 \n\u003cbr\u003eChicken Heart 32 \n\u003cbr\u003eSkin 33 \n\u003cbr\u003eChicken Oysters 34 \n\u003cbr\u003eChicken Breast with Wasabi 35 \n\u003cbr\u003eChicken Tenderloins with Ume Paste 36 \n\u003cbr\u003eUme-Wasabi Duck Breast 37 \n\u003cbr\u003eBacon Asparagus 38 \n\u003cbr\u003ePork Belly 39 \n\u003cbr\u003eBeef Liver 40 \n\u003cbr\u003eBeef Tongue 41 \n\u003cbr\u003eShiitake Mushrooms 42 \n\u003cbr\u003eShishito Peppers 43 \n\u003cbr\u003eAsparagus 44 \n\u003cbr\u003eGarlic 45 \n\u003cp\u003e\u003c\/p\u003ePOULTRY 47 \n\u003cbr\u003eGrilled Chicken Breast Teriyaki 50 \n\u003cbr\u003eChicken Breasts with Yuzu Kosho Marinade 50 \n\u003cbr\u003eBone-In Chicken Breast with Soy Sauce 51 \n\u003cbr\u003ePounded Chicken Breasts with Yukari Shiso Marinade 52 \n\u003cbr\u003eSansho-Rubbed Butterflied Chicken Legs 53 \n\u003cbr\u003eCrispy Chicken Wings with Seven-Spice-Powder Marinade 55 \n\u003cbr\u003eGinger-Garlic Half Chicken 56 \n\u003cbr\u003eTurkey Burger with Quick Barbecue Sauce 58 \n\u003cbr\u003eJapanese-Style Turkey Pastrami 59 \n\u003cbr\u003eButterflied Cornish Game Hens with Orange-Soy Sauce Glaze 60 \n\u003cbr\u003eMiso-Glazed Quail 61 \n\u003cbr\u003eButterflied Hatcho-Miso Squab 62 \n\u003cbr\u003eGreen Tea-Smoked Duck 63 \n\u003cp\u003e\u003c\/p\u003eFISH AND SEAFOOD 65 \n\u003cbr\u003eSalt-Grilled Head-On Shrimp 66 \n\u003cbr\u003eSalt-Grilled Whole Sardines 68 \n\u003cbr\u003eWhole Red Snapper with Ponzu 71 \n\u003cbr\u003eYuzu Kosho Bronzini 75 \n\u003cbr\u003eYuzu Kosho Scallops 76 \n\u003cbr\u003eGarlic-Yuzu Kosho Shrimp 78 \n\u003cbr\u003eSwordfish Teriyaki 79 \n\u003cbr\u003eSalmon with Shiso Pesto 81 \n\u003cbr\u003eTuna with Avocado-Wasabi Puree 82 \n\u003cbr\u003eMako Shark with Scallion Oil 84 \n\u003cbr\u003eMahi Mahi with Sesame-Soy Sauce Dipping Sauce 85 \n\u003cbr\u003eHot-Oil Halibut 86 \n\u003cbr\u003eGrilled Lobster with Ponzu Brown Butter 87 \n\u003cbr\u003eSquid with Ginger-Soy Sauce Marinade 89 \n\u003cbr\u003eLittleneck Clams with Soy Sauce 90 \n\u003cbr\u003eFoil-Baked Whole Trout with Lemon-Soy Sauce Butter 92 \n\u003cbr\u003eCatfish in Bamboo Leaf 93 \n\u003cbr\u003eCedar Plank-Grilled Arctic Char 94 \n\u003cbr\u003eSmoked Trout with Wasabi Sour Cream 95 \n\u003cbr\u003eSalt-Cured Salmon 96 \n\u003cbr\u003eMiso-Cured Spanish Mackerel 97 \n\u003cbr\u003eSakekasu-Cured Black Cod 98 \n\u003cbr\u003eBronzini Himono 99 \n\u003cp\u003e\u003c\/p\u003eMEAT 101 \n\u003cbr\u003eThin-Sliced Tenderloin with Wasabi Gyu Dare 105 \n\u003cbr\u003ePorterhouse with Garlic-Soy Sauce Marinade 106 \n\u003cbr\u003eSirloin Steak with Karashi Mustard Gyu Dare 108 \n\u003cbr\u003eBone-In Rib-Eye with Wasabi Sour Cream 109 \n\u003cbr\u003eFilet Mignon with Ume Gyu Dare 111 \n\u003cbr\u003e\"Tokyo Broil\" Flank Steak 112 \n\u003cbr\u003eSkirt Steak with Red Miso 113 \n\u003cbr\u003eHatcho-Miso-Marinated Hanger Steak 114 \n\u003cbr\u003eGrilled Wagyu with Ponzu 115 \n\u003cbr\u003eScallion Beef 117 \n\u003cbr\u003eTwo-Minute Steak with Shiso Butter 118 \n\u003cbr\u003eJapanese Burgers with Wasabi Ketchup 119 \n\u003cbr\u003eKarashi Mustard Short Ribs 120 \n\u003cbr\u003e\"Kalbi\"-Style Short Ribs 121 \n\u003cbr\u003eVeal Cutlets with Ponzu Butter 122 \n\u003cbr\u003eVeal Chops with Shiitake Dashi 123 \n\u003cbr\u003ePork Chops with Yuzu-Miso Marinade 124 \n\u003cbr\u003eGinger Boneless Pork Shoulder 126 \n\u003cbr\u003eChashu Pork 127 \n\u003cbr\u003eCrispy Pork Belly with Garlic-Miso Dipping Sauce 129 \n\u003cbr\u003eJapanese-Style Barbecued Baby Back Ribs 131 \n\u003cbr\u003ePork Spare Ribs with Miso-Sansho Marinade 132 \n\u003cbr\u003eGarlic-Yuzu Kosho Lamb Chops 133 \n\u003cbr\u003eLamb Shoulder Steak with Japanese Curry Oil 134 \n\u003cbr\u003eCalf's Liver with Ginger-Sesame Oil 135 \n\u003cp\u003e\u003c\/p\u003eVEGETABLES 137 \n\u003cbr\u003eWhole Grilled Japanese Eggplant with Lemon and Soy Sauce 139 \n\u003cbr\u003eCorn Brushed with Soy Sauce and Mirin 140 \n\u003cbr\u003eAsparagus with Miso-Mayonnaise Dipping Sauce 141 \n\u003cbr\u003ePortobello with Freshly Chopped Mitsuba 142 \n\u003cbr\u003eZucchini with Shiso and Olive Oil 143 \n\u003cbr\u003eTomatoes with Garlic, Sansho, and Olive Oil 144 \n\u003cbr\u003eFoil-Baked Mushrooms with Ponzu Butter 146 \n\u003cbr\u003eFoil-Baked Edamame 147 \n\u003cbr\u003eFoil-Baked Green Beans with Soy Sauce and Garlic 149 \n\u003cbr\u003eFoil-Baked Onions with Soy Sauce 150 \n\u003cbr\u003eFoil-Baked Garlic with Miso 150 \n\u003cbr\u003eFoil-Baked Sweet Potatoes with Salt 151 \n\u003cbr\u003eFoil-Baked Carrots with Salt 152 \n\u003cbr\u003eFoil-Wrapped Taro Root 153 \n\u003cp\u003e\u003c\/p\u003eYAKI ONIGIRI 155 \n\u003cbr\u003eSoy Sauce Yaki Onigiri 158 \n\u003cbr\u003eMiso Yaki Onigiri 158 \n\u003cbr\u003eShiso-Ume Yaki Onigiri 159 \n\u003cbr\u003eYukari Shiso Salt Yaki Onigiri 159 \n\u003cbr\u003eAo Nori Seaweed and Sesame Yaki Onigiri 160 \n\u003cbr\u003eBonito Flakes-Black Sesame Yaki Onigiri 160 \n\u003cp\u003e\u003c\/p\u003ePERFECT SIDE DISHES 161 \n\u003cbr\u003eWatercress Salad with Karashi Mustard Wafu Dressing 163 \n\u003cbr\u003eTomato-Shiso Salad with Garlic Wafu Dressing 164 \n\u003cbr\u003eWakame Salad with Ginger Wafu Dressing 165 \n\u003cbr\u003eOnion Salad with Soy Sauce and Bonito 166 \n\u003cbr\u003eGreen Cabbage Salad with Carrot-Ginger Vinaigrette 167 \n\u003cbr\u003eDaikon Salad with Dried Tiny Shrimp 168 \n\u003cbr\u003eSpinach with Ground Sesame 169 \n\u003cbr\u003eSpinach-Bacon Salad with Creamy Tofu Dressing 170 \n\u003cbr\u003ePickled Lotus Root 171 \n\u003cbr\u003eArugula-Jako Salad with Soy Sauce Vinaigrette 172 \n\u003cbr\u003eSpicy Bean Sprouts 173 \n\u003cbr\u003eRomaine Hearts with Miso-Mustard Dressing 174 \n\u003cbr\u003eCrudités with Three Dipping Sauces 175 \n\u003cbr\u003eTofu Salad à la Provençal 176 \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eSOURCES 177 \n\u003cbr\u003eFINDING INGREDIENTS 179 \n\u003cbr\u003eINDEX 180\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eTADASHI ONO\u003c\/b\u003e is executive chef at Matsuri in New York City. He has been featured in \u003ci\u003eThe\u003c\/i\u003e \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, and \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e. Visit www.matsurinyc.com \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eHARRIS SALAT's \u003c\/b\u003estories about food and culture have appeared in \n\u003ci\u003eThe\u003c\/i\u003e\n\u003ci\u003eNew York Times, Saveur\u003c\/i\u003e, and \n\u003ci\u003eGourmet, \u003c\/i\u003e and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of \n\u003ci\u003eTakashi's Noodles\u003c\/i\u003e. Together, Ono and Salat are the authors of \n\u003ci\u003eJapanese Hot Pots\u003c\/i\u003e. Visit \n\u003ci\u003eThe Japanese Grill\u003c\/i\u003e online: www.thejapanesegrill.com. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"It will blow the lid off your grill.\" \n\u003cbr\u003e--Seattle Weekly's Voracious Blog, Cooking the Books, 6\/1\/11 \n\u003cp\u003e\u003c\/p\u003e\"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 \n\u003ci\u003eThe Japanese Grill\u003c\/i\u003e, the authors have woven the seemingly disparate cultures and grilling styles to create a cookbook that respects and enriches both.\" \n\u003cbr\u003e--The Epi-Log, Epicurious.com, 5\/20\/11 \n\u003cp\u003e\u003c\/p\u003e\"The Japanese Grilltakes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic.\" \n\u003cbr\u003e--Devour Recipe \u0026amp; Food Blog, Cooking Channel, 5\/12\/11 \n\u003cp\u003e\u003c\/p\u003e\"The land of the rising sun shares its border with barbecue country in this simple and salty collection.\" \n\u003cbr\u003e--Publishers Weekly, 3\/7\/11 \n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e--James Oseland, editor in chief of \n\u003ci\u003eSaveur\u003c\/i\u003e and author of \n\u003ci\u003eCradle of Flavor\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\"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.\" \n\u003cbr\u003e--Steven Raichlen, author of \n\u003ci\u003ePlanet Barbecue\u003c\/i\u003e and host of \n\u003ci\u003ePrimal Grill\u003c\/i\u003e on PBS \n\u003cp\u003e\u003c\/p\u003e\"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!\" \n\u003cbr\u003e--Andrew Zimmern, host of The Travel Channel's \n\u003ci\u003eBizarre Foods with Andrew Zimmern \u003c\/i\u003eand author of \n\u003ci\u003eThe Bizarre Truth\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAmerican grilling, Japanese flavors\u003c\/b\u003e\u003ci\u003e. \u003c\/i\u003eIn 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. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003ePacked with fast-and-easy recipes, versatile marinades, and step-by-step techniques, \n\u003ci\u003eThe Japanese Grill\u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eGrilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in \n\u003ci\u003eThe Japanese Grill\u003c\/i\u003e--both contemporary and authentic--you'll become a believer, too. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/07\/2011 (EAN 9781580087377, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 02\/15\/2011 pg. 129 (EAN 9781580087377, Paperback) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ono, Tadashi\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2011-04-26\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Japanese|Cooking|Methods|Barbecue \u0026amp; Grilling|Cooking|Entertaining|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Japanese|Barbecuing|Cookbooks|COOKING \/ Regional \u0026amp; Ethnic \/ Japanese|COOKING \/ Methods \/ Barbecue \u0026amp; Grilling|COOKING \/ Entertaining\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.75 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781580087377\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781580087377\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51154357354774,"sku":"SP-9781580087377","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781580087377_spiral.png?v=1774943205","url":"https:\/\/lusper.myshopify.com\/products\/the-japanese-grill-from-classic-yakitori-to-steak-seafood-and-vegetables-a-cookbook","provider":"Lusperbooks","version":"1.0","type":"link"}