"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 the live-fire cooking we adore here at home marries perfectly with mouthwatering traditional Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, delicious, versatile marinades and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, roasted tomatoes, and whole chicken, as well as authentic favorites like yakitori,…mehr
"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 the live-fire cooking we adore here at home marries perfectly with mouthwatering traditional Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, delicious, versatile marinades and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, roasted tomatoes, and whole chicken, as well as authentic favorites like yakitori, yaki onigiri, and whole salt-grilled fish. Whether you use charcoal or gas, are a grilling newbie or disciple, we guarantee you will love dishes like miso-marinatedspare ribs, garlic-soy sauce porterhouse, crispy chicken wings, yuzu-chili scallops, and soy sauce-and-lemon grilled eggplant. Ono and Salat include menu suggestions for sophisticated entertaining as well as quick-grilling choices for healthy weekday meals, plus a slew of fast, delectable sides that pair perfectly with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries; when you taste the incredible dishes in The Japanese Grill, both contemporary and traditional, you'll become a believer, too"--
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.
Inhaltsangabe
ACKNOWLEDGEMENTS viii INTRODUCTION 1 THE BASICS: JAPANESE INGREDIENTS 6 THE BASICS: GRILLING 10
POULTRY 47 Grilled Chicken Breast Teriyaki 50 Chicken Breasts with Yuzu Kosho Marinade 50 Bone-In Chicken Breast with Soy Sauce 51 Pounded Chicken Breasts with Yukari Shiso Marinade 52 Sansho-Rubbed Butterflied Chicken Legs 53 Crispy Chicken Wings with Seven-Spice-Powder Marinade 55 Ginger-Garlic Half Chicken 56 Turkey Burger with Quick Barbecue Sauce 58 Japanese-Style Turkey Pastrami 59 Butterflied Cornish Game Hens with Orange–Soy Sauce Glaze 60 Miso-Glazed Quail 61 Butterflied Hatcho-Miso Squab 62 Green Tea–Smoked Duck 63
FISH AND SEAFOOD 65 Salt-Grilled Head-On Shrimp 66 Salt-Grilled Whole Sardines 68 Whole Red Snapper with Ponzu 71 Yuzu Kosho Bronzini 75 Yuzu Kosho Scallops 76 Garlic–Yuzu Kosho Shrimp 78 Swordfish Teriyaki 79 Salmon with Shiso Pesto 81 Tuna with Avocado-Wasabi Puree 82 Mako Shark with Scallion Oil 84 Mahi Mahi with Sesame–Soy Sauce Dipping Sauce 85 Hot-Oil Halibut 86 Grilled Lobster with Ponzu Brown Butter 87 Squid with Ginger–Soy Sauce Marinade 89 Littleneck Clams with Soy Sauce 90 Foil-Baked Whole Trout with Lemon–Soy Sauce Butter 92 Catfish in Bamboo Leaf 93 Cedar Plank–Grilled Arctic Char 94 Smoked Trout with Wasabi Sour Cream 95 Salt-Cured Salmon 96 Miso-Cured Spanish Mackerel 97 Sakekasu-Cured Black Cod 98 Bronzini Himono 99
MEAT 101 Thin-Sliced Tenderloin with Wasabi Gyu Dare 105 Porterhouse with Garlic–Soy Sauce Marinade 106 Sirloin Steak with Karashi Mustard Gyu Dare 108 Bone-In Rib-Eye with Wasabi Sour Cream 109 Filet Mignon with Ume Gyu Dare 111 “Tokyo Broil” Flank Steak 112 Skirt Steak with Red Miso 113 Hatcho-Miso–Marinated Hanger Steak 114 Grilled Wagyu with Ponzu 115 Scallion Beef 117 Two-Minute Steak with Shiso Butter 118 Japanese Burgers with Wasabi Ketchup 119 Karashi Mustard Short Ribs 120 “Kalbi”-Style Short Ribs 121 Veal Cutlets with Ponzu Butter 122 Veal Chops with Shiitake Dashi 123 Pork Chops with Yuzu-Miso Marinade 124 Ginger Boneless Pork Shoulder 126 Chashu Pork 127 Crispy Pork Belly with Garlic-Miso Dipping Sauce 129 Japanese-Style Barbecued Baby Back Ribs 131 Pork Spare Ribs with Miso-Sansho Marinade 132 Garlic–Yuzu Kosho Lamb Chops 133 Lamb Shoulder Steak with Japanese Curry Oil 134 Calf’s Liver with Ginger-Sesame Oil 135
VEGETABLES 137 Whole Grilled Japanese Eggplant with Lemon and Soy Sauce 139 Corn Brushed with Soy Sauce and Mirin 140 Asparagus with Miso-Mayonnaise Dipping Sauce 141 Portobello with Freshly Chopped Mitsuba 142 Zucchini with Shiso and Olive Oil 143 Tomatoes with Garlic, Sansho, and Olive Oil 144 Foil-Baked Mushrooms with Ponzu Butter 146 Foil-Baked Edamame 147 Foil-Baked Green Beans with Soy Sauce and Garlic 149 Foil-Baked Onions with Soy Sauce 150 Foil-Baked Garlic with Miso 150 Foil-Baked Sweet Potatoes with Salt 151 Foil-Baked Carrots with Salt 152 Foil-Wrapped Taro Root 153
YAKI ONIGIRI 155 Soy Sauce Yaki Onigiri 158 Miso Yaki Onigiri 158 Shiso-Ume Yaki Onigiri 159 Yukari Shiso Salt Yaki Onigiri 159 Ao Nori Seaweed and Sesame Yaki Onigiri 160 Bonito Flakes–Black Sesame Yaki Onigiri 160
PERFECT SIDE DISHES 161 Watercress Salad with Karashi Mustard Wafu Dressing 163 Tomato-Shiso Salad with Garlic Wafu Dressing 164 Wakame Salad with Ginger Wafu Dressing 165 Onion Salad with Soy Sauce and Bonito 166 Green Cabbage Salad with Carrot-Ginger Vinaigrette 167 Daikon Salad with Dried Tiny Shrimp 168 Spinach with Ground Sesame 169 Spinach-Bacon Salad with Creamy Tofu Dressing 170 Pickled Lotus Root 171 Arugula-Jako Salad with Soy Sauce Vinaigrette 172 Spicy Bean Sprouts 173 Romaine Hearts with Miso-Mustard Dressing 174 Crudités with Three Dipping Sauces 175 Tofu Salad à la Provençal 176
POULTRY 47 Grilled Chicken Breast Teriyaki 50 Chicken Breasts with Yuzu Kosho Marinade 50 Bone-In Chicken Breast with Soy Sauce 51 Pounded Chicken Breasts with Yukari Shiso Marinade 52 Sansho-Rubbed Butterflied Chicken Legs 53 Crispy Chicken Wings with Seven-Spice-Powder Marinade 55 Ginger-Garlic Half Chicken 56 Turkey Burger with Quick Barbecue Sauce 58 Japanese-Style Turkey Pastrami 59 Butterflied Cornish Game Hens with Orange–Soy Sauce Glaze 60 Miso-Glazed Quail 61 Butterflied Hatcho-Miso Squab 62 Green Tea–Smoked Duck 63
FISH AND SEAFOOD 65 Salt-Grilled Head-On Shrimp 66 Salt-Grilled Whole Sardines 68 Whole Red Snapper with Ponzu 71 Yuzu Kosho Bronzini 75 Yuzu Kosho Scallops 76 Garlic–Yuzu Kosho Shrimp 78 Swordfish Teriyaki 79 Salmon with Shiso Pesto 81 Tuna with Avocado-Wasabi Puree 82 Mako Shark with Scallion Oil 84 Mahi Mahi with Sesame–Soy Sauce Dipping Sauce 85 Hot-Oil Halibut 86 Grilled Lobster with Ponzu Brown Butter 87 Squid with Ginger–Soy Sauce Marinade 89 Littleneck Clams with Soy Sauce 90 Foil-Baked Whole Trout with Lemon–Soy Sauce Butter 92 Catfish in Bamboo Leaf 93 Cedar Plank–Grilled Arctic Char 94 Smoked Trout with Wasabi Sour Cream 95 Salt-Cured Salmon 96 Miso-Cured Spanish Mackerel 97 Sakekasu-Cured Black Cod 98 Bronzini Himono 99
MEAT 101 Thin-Sliced Tenderloin with Wasabi Gyu Dare 105 Porterhouse with Garlic–Soy Sauce Marinade 106 Sirloin Steak with Karashi Mustard Gyu Dare 108 Bone-In Rib-Eye with Wasabi Sour Cream 109 Filet Mignon with Ume Gyu Dare 111 “Tokyo Broil” Flank Steak 112 Skirt Steak with Red Miso 113 Hatcho-Miso–Marinated Hanger Steak 114 Grilled Wagyu with Ponzu 115 Scallion Beef 117 Two-Minute Steak with Shiso Butter 118 Japanese Burgers with Wasabi Ketchup 119 Karashi Mustard Short Ribs 120 “Kalbi”-Style Short Ribs 121 Veal Cutlets with Ponzu Butter 122 Veal Chops with Shiitake Dashi 123 Pork Chops with Yuzu-Miso Marinade 124 Ginger Boneless Pork Shoulder 126 Chashu Pork 127 Crispy Pork Belly with Garlic-Miso Dipping Sauce 129 Japanese-Style Barbecued Baby Back Ribs 131 Pork Spare Ribs with Miso-Sansho Marinade 132 Garlic–Yuzu Kosho Lamb Chops 133 Lamb Shoulder Steak with Japanese Curry Oil 134 Calf’s Liver with Ginger-Sesame Oil 135
VEGETABLES 137 Whole Grilled Japanese Eggplant with Lemon and Soy Sauce 139 Corn Brushed with Soy Sauce and Mirin 140 Asparagus with Miso-Mayonnaise Dipping Sauce 141 Portobello with Freshly Chopped Mitsuba 142 Zucchini with Shiso and Olive Oil 143 Tomatoes with Garlic, Sansho, and Olive Oil 144 Foil-Baked Mushrooms with Ponzu Butter 146 Foil-Baked Edamame 147 Foil-Baked Green Beans with Soy Sauce and Garlic 149 Foil-Baked Onions with Soy Sauce 150 Foil-Baked Garlic with Miso 150 Foil-Baked Sweet Potatoes with Salt 151 Foil-Baked Carrots with Salt 152 Foil-Wrapped Taro Root 153
YAKI ONIGIRI 155 Soy Sauce Yaki Onigiri 158 Miso Yaki Onigiri 158 Shiso-Ume Yaki Onigiri 159 Yukari Shiso Salt Yaki Onigiri 159 Ao Nori Seaweed and Sesame Yaki Onigiri 160 Bonito Flakes–Black Sesame Yaki Onigiri 160
PERFECT SIDE DISHES 161 Watercress Salad with Karashi Mustard Wafu Dressing 163 Tomato-Shiso Salad with Garlic Wafu Dressing 164 Wakame Salad with Ginger Wafu Dressing 165 Onion Salad with Soy Sauce and Bonito 166 Green Cabbage Salad with Carrot-Ginger Vinaigrette 167 Daikon Salad with Dried Tiny Shrimp 168 Spinach with Ground Sesame 169 Spinach-Bacon Salad with Creamy Tofu Dressing 170 Pickled Lotus Root 171 Arugula-Jako Salad with Soy Sauce Vinaigrette 172 Spicy Bean Sprouts 173 Romaine Hearts with Miso-Mustard Dressing 174 Crudités with Three Dipping Sauces 175 Tofu Salad à la Provençal 176
SOURCES 177 FINDING INGREDIENTS 179 INDEX 180
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