The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

0.0

American grilling, Japanese flavors: Thatx2019;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 live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. xA0;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, Garlicx2013;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. xA0;Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grillx2014;both contemporary and authenticx2014;youx2019;ll become a believer, too.

0.0

TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in ThexA0;New York Times, Gourmet, and Food & Wine. Visit www.matsurinyc.comxA0;HARRIS SALATx2019;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 Takashix2019;s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: www.thejapanesegrill.com.