The Japanese grill : from classic yakitori to steak, seafood, and vegetables

248 Pages·2011·11.45 MB·English

by  Ono

Copyright © 2011 by Tadashi Ono and Harris Salat
Food photographs copyright © 2011 by Todd Coleman
Location photographs copyright © 2011 by Jun Takagi
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Ono, Tadashi, 1962-
The Japanese grill: from classic yakitori to steak, seafood, and vegetables / by Tadashi Ono, Harris Salat.—1st ed.
p. cm.
Includes index.
Summary: “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.
1. Cooking, Japanese. 2. Cookbooks. I. Salat, Harris. II. Title.
TX724.5.J3O56 2011
641.5952—dc22
2010045869
eISBN: 978-1-60774-066-7
Cover design by Toni Tajima
American-style grills provided by Weber
v3.1

CONTENTS
ACKNOWLEDGMENTS
INTRODUCTION
THE BASICS: JAPANESE INGREDIENTS
THE BASICS: GRILLING
CLASSIC YAKITORI
Classic Chicken Leg
Chicken and Scallion
Minced Chicken
Chicken Liver
Gizzard
Neck
Chicken Heart
Skin
Chicken Oysters
Chicken Breast with Wasabi
Chicken Tenderloins with Ume Paste
Ume-Wasabi Duck Breast
Bacon Asparagus
Pork Belly
Beef Liver
Beef Tongue
Shiitake Mushrooms
Shishito Peppers
Asparagus
Garlic
POULTRY
Grilled Chicken Breast Teriyaki
Chicken Breasts with Yuzu Kosho Marinade
Bone-In Chicken Breast with Soy Sauce
Pounded Chicken Breasts with Yukari Shiso Marinade
Sansho-Rubbed Butterflied Chicken Legs
Crispy Chicken Wings with Seven-Spice-Powder Marinade
Ginger-Garlic Half Chicken
Turkey Burger with Quick Barbecue Sauce
Japanese-Style Turkey Pastrami
Butterflied Cornish Game Hens with Orange–Soy Sauce Glaze
Miso-Glazed Quail
Butterflied Hatcho-Miso Squab
Green Tea–Smoked Duck
FISH AND SEAFOOD
Salt-Grilled Head-On Shrimp
Salt-Grilled Whole Sardines
Whole Red Snapper with Ponzu
Yuzu Kosho Bronzini
Yuzu Kosho Scallops
Garlic–Yuzu Kosho Shrimp
Swordfish Teriyaki
Salmon with Shiso Pesto
Tuna with Avocado-Wasabi Puree
Mako Shark with Scallion Oil
Mahi Mahi with Sesame–Soy Sauce Dipping Sauce
Hot-Oil Halibut
Grilled Lobster with Ponzu Brown Butter
Squid with Ginger–Soy Sauce Marinade
Littleneck Clams with Soy Sauce
Foil-Baked Whole Trout with Lemon–Soy Sauce Butter
Catfish in Bamboo Leaf
Cedar Plank–Grilled Arctic Char
Smoked Trout with Wasabi Sour Cream
Salt-Cured Salmon
Miso-Cured Spanish Mackerel
Sakekasu-Cured Black Cod
Bronzini Himono
MEAT
Thin-Sliced Tenderloin with Wasabi Gyu Dare
Porterhouse with Garlic–Soy Sauce Marinade
Sirloin Steak with Karashi Mustard Gyu Dare
Bone-In Rib-Eye with Wasabi Sour Cream
Filet Mignon with Ume Gyu Dare
“Tokyo Broil” Flank Steak
Skirt Steak with Red Miso
Hatcho-Miso–Marinated Hanger Steak
Grilled Wagyu with Ponzu
Scallion Beef
Two-Minute Steak with Shiso Butter
Japanese Burgers with Wasabi Ketchup
Karashi Mustard Short Ribs
“Kalbi”-Style Short Ribs
Veal Cutlets with Ponzu Butter
Veal Chops with Shiitake Dashi
Pork Chops with Yuzu-Miso Marinade
Ginger Boneless Pork Shoulder
Chashu Pork
Crispy Pork Belly with Garlic-Miso Dipping Sauce
Japanese-Style Barbecued Baby Back Ribs
Pork Spare Ribs with Miso-Sansho Marinade
Garlic–Yuzu Kosho Lamb Chops
Lamb Shoulder Steak with Japanese Curry Oil
Calf’s Liver with Ginger-Sesame Oil
VEGETABLES
Whole Grilled Japanese Eggplant with Lemon and Soy Sauce
Corn Brushed with Soy Sauce and Mirin
Asparagus with Miso-Mayonnaise Dipping Sauce
Portobello with Freshly Chopped Mitsuba
Zucchini with Shiso and Olive Oil
Tomatoes with Garlic, Sansho, and Olive Oil
Foil-Baked Mushrooms with Ponzu Butter
Foil-Baked Edamame
Foil-Baked Green Beans with Soy Sauce and Garlic
Foil-Baked Onions with Soy Sauce
Foil-Baked Garlic with Miso
Foil-Baked Sweet Potatoes with Salt
Foil-Baked Carrots with Salt
Foil-Wrapped Taro Root
YAKI ONIGIRI
Soy Sauce Yaki Onigiri
Miso Yaki Onigiri
Shiso-Ume Yaki Onigiri
Yukari Shiso Salt Yaki Onigiri
Ao Nori Seaweed and Sesame Yaki Onigiri
Bonito Flakes–Black Sesame Yaki Onigiri
PERFECT SIDE DISHES
Watercress Salad with Karashi Mustard Wafu Dressing
Tomato-Shiso Salad with Garlic Wafu Dressing
Wakame Salad with Ginger Wafu Dressing
Onion Salad with Soy Sauce and Bonito
Green Cabbage Salad with Carrot-Ginger Vinaigrette
Daikon Salad with Dried Tiny Shrimp
Spinach with Ground Sesame
Spinach-Bacon Salad with Creamy Tofu Dressing
Pickled Lotus Root
Arugula-Jako Salad with Soy Sauce Vinaigrette
Spicy Bean Sprouts
Romaine Hearts with Miso-Mustard Dressing
Crudités with Three Dipping Sauces
Tofu Salad à la Provençal
SOURCES
FINDING INGREDIENTS
INDEX

ACKNOWLEDGMENTS
TADASHI: I’d like to thank my wonderful, grill-loving family—my wife Manami and
daughters Sueh and Kiku—for all the fantastic backyard barbecues we’ve shared. They’re
my inspiration for this book. I’d also like to thank Sean McPherson, Eric Goode, Mikio
Shinagawa, Richard Born and Ira Driker, the owners of Matsuri restaurant, for their
support; Maurice Rodrigues of the Maritime Hotel; and Taka Terashita and the rest of the
crew in the Matsuri kitchen.
HARRIS: I’d like to thank my lovely wife, Momoyo, for her support and impeccable taste
buds. And I want to remember my late dad, Sol, who discovered grilling when he
immigrated to America, and made it a summertime (cid:999)xture for our family when I was
growing up—thanks, dad, for instilling in me a love for anything grilled.
BOTH OF US: In no particular order, we’d like to thank the amazing team at Ten Speed
Press; the good folks at Weber-Stephen Products Co. for their incredible grills and generous
support; our rockin’ volunteer recipe testers from around the world; the gang at Saveur
magazine for all their assistance and for lending us their props; Mr. Kosei Yamamoto and
the sta(cid:1009) of Mutual Trading Co.; our pals and photographers Todd Coleman and Jun Takagi;
Ms. Saori Kawano and Korin Trading Co.; Staubitz Market, New York’s best butcher; Chef
Yoshihiro Murata of Kikunoi restaurant in Kyoto; and our stellar researchers, Chisato Uno
and Jamie Graves.