(Ebook PDF) The Japanese Grill 1st Edition by Tadashi Ono, Harris Salat ISBN 158008737X 9781580087377 Full chapter

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Product details:

ISBN 10:           158008737X
ISBN 13: 978-1580087377
Author:          Tadashi Ono, Harris Salat

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.

The Japanese Grill 1st Table of contents:

The Basics: Japanese Ingredients

• Essential Ingredients
• Classic Accents

The Basics: Grilling

• Setting Up Your Grill
• Indispensable Tools
• Managing Heat

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

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