The Japanese Grill From Classic Yakitori to Steak, Seafood, and Vegetables [A C [Paperback]

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 Grillwill 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 inThe Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

ACKNOWLEDGEMENTS   viii
INTRODUCTION   1
THE BASICS: JAPANESE INGREDIENTS   6
THE BASICS: GRILLING   10
 

CLASSIC YAKITORI   19
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 Muló¯