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 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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