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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]
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Published:
Clarkson Potter/Ten Speed 2011
Status:
Checked Out
Description

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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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
04/26/2011
Language:
English
ISBN:
9781607740667
ASIN:
B004DEPGW6
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Citations
APA Citation (style guide)

Tadashi Ono. (2011). The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]. Clarkson Potter/Ten Speed.

Chicago / Turabian - Author Date Citation (style guide)

Tadashi Ono. 2011. The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]. Clarkson Potter/Ten Speed.

Chicago / Turabian - Humanities Citation (style guide)

Tadashi Ono, The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]. Clarkson Potter/Ten Speed, 2011.

MLA Citation (style guide)

Tadashi Ono. The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]. Clarkson Potter/Ten Speed, 2011.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 12, 2018 15:35:55
Date Updated:
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        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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imprint
Ten Speed Press
publishDate
2011-04-26T00:00:00-04:00
isOwnedByCollections
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title
The Japanese Grill
fullDescription

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.

reviews
      • premium: False
      • source: Seattle Weekly's Voracious Blog, Cooking the Books, 6/1/11
      • content:

        "It will blow the lid off your grill."

      • premium: False
      • source: The Epi-Log, Epicurious.com, 5/20/11
      • content: "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."
      • premium: False
      • source: Devour Recipe & Food Blog, Cooking Channel, 5/12/11
      • content: "The Japanese Grilltakes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic."
      • premium: False
      • source: Publishers Weekly, 3/7/11
      • content: "The land of the rising sun shares its border with barbecue country in this simple and salty collection."
      • premium: False
      • source: James Oseland, editor in chief of Saveur and author of Cradle of Flavor
      • content: "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."
      • premium: False
      • source: Steven Raichlen, author of Planet Barbecue and host of Primal Grill on PBS
      • content: "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."
      • premium: True
      • source: Publisher's Weekly
      • content:

        March 7, 2011
        The land of the rising sun shares its border with barbecue country in this simple and salty collection. Japanese-born Ono, who is executive chef at New York's Matsuri restaurant, and American food writer Salat, present a miso mashup of over 100 recipes covering poultry, steak, seafood, and vegetables. They begin with yakitori, skewered cuts of just about anything grilled, then sauced, then grilled some more to create a caramelized coating. The classic sauce involves sake, soy sauce, and brown sugar in a stock made from chicken bones. And indeed, no part of a hen is neglected, with the liver, gizzard, neck, heart, and skin all deemed skewer-worthy. As the authors note, religious beliefs essentially kept red meat out of the Japanese diet till the mid-19th century. Perhaps that is why the beef entrees seem so diabolically tempting. The brazen, cross-cultural flirtation of skirt steak with red miso is outdone only by the bone-in rib-eye with wasabi sour cream. Either would pair nicely with any of the half a dozen yaki onigiri, grilled rice balls seasoned with various fermented flavors. A handy source list for those wishing to buy ingredients online is provided, and to aid those within striking distance of a Japanese market, there is a list of 22 key ingredients written out in both English and Japanese.

      • premium: True
      • source: Library Journal
      • content:

        Starred review from February 15, 2011

        Ono (coauthor, with Salat, Japanese Hot Pots), executive chef at New York's famed Matsuri, demystifies the art of grilling and Japanese-inspired marinades. He highlights "Master Recipes" of essential marinades and basic meals. The grilling techniques are described in easy-to-follow, illustrated instructions. Many of the recipes are simple and require just two to four ingredients easily found at most grocery stores. For the specialty ingredients, the authors provide an appendix of sources. After a chapter on classic yakitori (skewered small bites), there are recipes for Japanese American fusion dishes, such as Japanese Style Turkey Pastrami and Karashi Mustard Short Ribs. The book finishes with a chapter on yaki onigiri, Japanese rice balls. VERDICT This beautifully simple book on a topic rarely covered in depth will please Asian cooking enthusiasts and grilling fanatics alike. Highly recommended.--Ann Wilberton, Middletown Twp. P.L., NJ

        Copyright 2011 Library Journal, LLC Used with permission.

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shortDescription

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...

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