Tadashi Ono, Harris Salat

The Japanese Grill (eBook, ePUB)

From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Clarkson Potter/Ten Speed
• Seitenzahl: 192
• Erscheinungstermin: 26. April 2011
• Englisch
• ISBN-13: 9781607740667
• Artikelnr.: 38329455

Autorenporträt

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
 
CLASSIC YAKITORI   19
Classic Chicken Leg   26
Chicken and Scallion   27
Minced Chicken   28
Chicken Liver   29
Gizzard   30
Neck   31
Chicken Heart   32
Skin   33
Chicken Oysters   34
Chicken Breast with Wasabi   35
Chicken Tenderloins with Ume Paste   36
Ume-Wasabi Duck Breast   37
Bacon Asparagus   38
Pork Belly   39
Beef Liver   40
Beef Tongue   41
Shiitake Mushrooms   42
Shishito Peppers   43
Asparagus   44
Garlic   45
 
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