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.
The Japanese Grill
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Book Description
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Editorial Reviews
Review
“It will blow the lid off your grill.”
—Seattle Weekly's Voracious Blog, Cooking the Books, 6/1/11
"What makes this book a wonderful resource is the authors' conviction that by applying traditional Japanese flavors to untraditional Japanese ingredients, home cooks will end up with something unexpected and delicious. . . . With The Japanese Grill, the authors have woven the seemingly disparate cultures and grilling styles to create a cookbook that respects and enriches both."
—The Epi-Log, Epicurious.com, 5/20/11
"The Japanese Grilltakes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic."
—Devour Recipe & Food Blog, Cooking Channel, 5/12/11
“The land of the rising sun shares its border with barbecue country in this simple and salty collection.”
—Publishers Weekly, 3/7/11
“From the simple (foil-baked green beans) to the sublime (chashu pork), this book boasts some of the most fabulous grilling recipes ever assembled in one volume. If you consider yourself to be a grill aficionado, you must—and I mean must—own it. Your grill library won’t be complete without it.”
—James Oseland, editor in chief of Saveur and author of Cradle of Flavor
“A stunning book about one of my favorite grill cultures. You can see how the Japanese have elevated live-fire cooking to the level of art.”
—Steven Raichlen, author of Planet Barbecue and host of Primal Grill on PBS
“Demystifying the seemingly inapproachable is something that Ono and Salat believe in as much as I do. With The Japanese Grill they have taken on a genre of cooking that every home cook wants to become intimate with but thinks they can’t execute. This book should get a serious workout on kitchen counters around the country. I love it!”
—Andrew Zimmern, host of The Travel Channel’s Bizarre Foods with Andrew Zimmern and author of The Bizarre Truth
—Seattle Weekly's Voracious Blog, Cooking the Books, 6/1/11
"What makes this book a wonderful resource is the authors' conviction that by applying traditional Japanese flavors to untraditional Japanese ingredients, home cooks will end up with something unexpected and delicious. . . . With The Japanese Grill, the authors have woven the seemingly disparate cultures and grilling styles to create a cookbook that respects and enriches both."
—The Epi-Log, Epicurious.com, 5/20/11
"The Japanese Grilltakes grilling to a new, unexpected level, mixing infinitely familiar grilled fare with a bit of the exotic."
—Devour Recipe & Food Blog, Cooking Channel, 5/12/11
“The land of the rising sun shares its border with barbecue country in this simple and salty collection.”
—Publishers Weekly, 3/7/11
“From the simple (foil-baked green beans) to the sublime (chashu pork), this book boasts some of the most fabulous grilling recipes ever assembled in one volume. If you consider yourself to be a grill aficionado, you must—and I mean must—own it. Your grill library won’t be complete without it.”
—James Oseland, editor in chief of Saveur and author of Cradle of Flavor
“A stunning book about one of my favorite grill cultures. You can see how the Japanese have elevated live-fire cooking to the level of art.”
—Steven Raichlen, author of Planet Barbecue and host of Primal Grill on PBS
“Demystifying the seemingly inapproachable is something that Ono and Salat believe in as much as I do. With The Japanese Grill they have taken on a genre of cooking that every home cook wants to become intimate with but thinks they can’t execute. This book should get a serious workout on kitchen counters around the country. I love it!”
—Andrew Zimmern, host of The Travel Channel’s Bizarre Foods with Andrew Zimmern and author of The Bizarre Truth
About the Author
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.
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Customer Reviews
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
Format:Paperback
As the owner of several grilling and BBQ cookbooks (yes there's a difference!) I rate this one among the best out there. I've tried several recipes from 'The Japanese Grill' and each one of them has added welcomed variety and flavor to my repertoire of faithful standbys. There is a commitment here in that you will need to to rustle up certain key ingredients from a local or online Asian market (fortunately I live close to several) but the results are well worth it.
I highly recommend the recipe for skirt steak with red miso marinade. I've made it it twice already both times to rave reviews. I also recommend the recipe for yuzu kosho shrimp which was quick and easy to make and delivered shrimp with intense flavor. The recipes are straightforward and consist of simple and healthy ingredients. Overall, Salat and Chef Ono have brought a lot to my table (literally) with their recent series of simple and adventurous Japanese cookbooks (I also own their 'Noodles', and 'Hot Pots'!).
If you're a committed, serious griller looking for new twists and high returns, I would not hesitate to start your grilling season by exploring 'The Japanese Grill.'
I highly recommend the recipe for skirt steak with red miso marinade. I've made it it twice already both times to rave reviews. I also recommend the recipe for yuzu kosho shrimp which was quick and easy to make and delivered shrimp with intense flavor. The recipes are straightforward and consist of simple and healthy ingredients. Overall, Salat and Chef Ono have brought a lot to my table (literally) with their recent series of simple and adventurous Japanese cookbooks (I also own their 'Noodles', and 'Hot Pots'!).
If you're a committed, serious griller looking for new twists and high returns, I would not hesitate to start your grilling season by exploring 'The Japanese Grill.'
11 of 13 people found the following review helpful
By J. Lee
Format:Paperback|Amazon Verified Purchase
I've been trying to get into yakitori grilling for some time and thought this book would offer some good advice, while it did offer sources for equipment and some nice tips the overall package was a bit underwhelming.
For example the section on yakitori and yakiniku grilling recipes were all basically the same but spread out over many pages. The recipes itself were so stupidly simple that I didn't even need the book to tell me some of the things in the first place. This is one of those cooking concepts that only require you to read a few sentences to understand many recipes.
Note, finding red yuzu kosho is very difficult despite the fact that I myself, being Asian and living in a highly populated Asian area with many native Japanese, its nowhere to be found and even if I could find it its expensive enough as it is to use as a marinade for large amounts of food. I suppose if you are cooking for a tiny household and have a Japanese-sized appetite then it'd be economical but even using regular yuzu kosher is expensive and the author provides little alternative.
I feel the book is really dumbed down and in fact I feel patronized as a cook.
For example the section on yakitori and yakiniku grilling recipes were all basically the same but spread out over many pages. The recipes itself were so stupidly simple that I didn't even need the book to tell me some of the things in the first place. This is one of those cooking concepts that only require you to read a few sentences to understand many recipes.
Note, finding red yuzu kosho is very difficult despite the fact that I myself, being Asian and living in a highly populated Asian area with many native Japanese, its nowhere to be found and even if I could find it its expensive enough as it is to use as a marinade for large amounts of food. I suppose if you are cooking for a tiny household and have a Japanese-sized appetite then it'd be economical but even using regular yuzu kosher is expensive and the author provides little alternative.
I feel the book is really dumbed down and in fact I feel patronized as a cook.
59 of 80 people found the following review helpful
Format:Paperback
I received this book from the publisher to review and after doing a read-through, I found several recipes that sounded absolutely fantastic. There are, however, some key flaws that caused me to rate 3 stars instead of 4. I bought a grill just to review this book. (convenient excuse!)
First, one of the ingredients in their Yuzu Kosho master recipe, the red yuzu kosho, is extremely hard to find in my city, which actually has a heavy Asian population. I'm still searching, but I've already tried four markets, two of which were actually Japanese markets, and could not find red yuzu kosho. You can buy it here on Amazon, but it will cost you about 18 bucks including shipping for a tiny bottle. I didn't feel like dishing that much out to be true to the recipe. Instead, I'll use the green yuzu kosho I did find and hope for the best, though the recipe doesn't say you can substitute green for red. In any case, having such a hard to find ingredient in a master recipe really annoyed me.
There are over a hundred recipes in the book, which is really great volume wise, but the book suffers in photographs. Out of 115 recipes, only about 24 or so have photos. Recipes don't refer to page numbers of photos either. If this isn't a big deal to you, you'd probably be really happy with the amount of recipes. The photos don't always match the instructions. For example, an eggplant has different cuts in the photo than instructed and the photo of green beans are a pale green, a sign of overcooking, and their recipe states never to overcook your green beans.
Cooking wise, I haven't been all that satisfied with the two recipes I've tried so far. The Classic Yakitori sauce was very time consuming and took me about 2 1/2 hours to make, then when you count skewering and grilling, it's about 3 1/2 hours. I didn't think the yakitori was that tasty, but this is probably due to me not pouring sauce on the chicken before eating. Thankfully the sauce is re-usable if you boil it before storing, so I won't have to start from a whole chicken next time, if I even do it again. Their photo tutorial on how to de-bone a chicken was very informative, but it's not something I want to be doing all the time. I'd rather be able to make a marinade from ingredients than have to simmer a chicken carcass for hours. Sure, authenticity is great, but when you have to break your back to achieve it, I'll settle for something easier and just as tasty.
I also cooked the steak on the cover with ribeye steaks using the garlic soy sauce marinade and it wasn't very flavorful. My husband, who is usually always happy with my cooking, felt he should be honest and told me it basically had no taste. I followed the directions exactly and only used the meat plus the marinade AND I marinated it longer than the recipe said to. If I cook this again, I will salt and pepper the steaks. With the soy sauce, I thought it would be too salty if I did, but it definitely needed it.
I will continue cooking the recipes, this time trying some seafood and side dish recipes, but thus far I'm not as impressed as I'd hoped to be.
UPDATE: I've sadly decided to downgrade my review to 2 stars. I've tried 4 different recipes in this book and haven't been all that impressed with the best one and really didn't like the other three. They just don't really have a lot of taste, even with longer marinating times than the book says. I'm probably going to donate this to the library or something.
First, one of the ingredients in their Yuzu Kosho master recipe, the red yuzu kosho, is extremely hard to find in my city, which actually has a heavy Asian population. I'm still searching, but I've already tried four markets, two of which were actually Japanese markets, and could not find red yuzu kosho. You can buy it here on Amazon, but it will cost you about 18 bucks including shipping for a tiny bottle. I didn't feel like dishing that much out to be true to the recipe. Instead, I'll use the green yuzu kosho I did find and hope for the best, though the recipe doesn't say you can substitute green for red. In any case, having such a hard to find ingredient in a master recipe really annoyed me.
There are over a hundred recipes in the book, which is really great volume wise, but the book suffers in photographs. Out of 115 recipes, only about 24 or so have photos. Recipes don't refer to page numbers of photos either. If this isn't a big deal to you, you'd probably be really happy with the amount of recipes. The photos don't always match the instructions. For example, an eggplant has different cuts in the photo than instructed and the photo of green beans are a pale green, a sign of overcooking, and their recipe states never to overcook your green beans.
Cooking wise, I haven't been all that satisfied with the two recipes I've tried so far. The Classic Yakitori sauce was very time consuming and took me about 2 1/2 hours to make, then when you count skewering and grilling, it's about 3 1/2 hours. I didn't think the yakitori was that tasty, but this is probably due to me not pouring sauce on the chicken before eating. Thankfully the sauce is re-usable if you boil it before storing, so I won't have to start from a whole chicken next time, if I even do it again. Their photo tutorial on how to de-bone a chicken was very informative, but it's not something I want to be doing all the time. I'd rather be able to make a marinade from ingredients than have to simmer a chicken carcass for hours. Sure, authenticity is great, but when you have to break your back to achieve it, I'll settle for something easier and just as tasty.
I also cooked the steak on the cover with ribeye steaks using the garlic soy sauce marinade and it wasn't very flavorful. My husband, who is usually always happy with my cooking, felt he should be honest and told me it basically had no taste. I followed the directions exactly and only used the meat plus the marinade AND I marinated it longer than the recipe said to. If I cook this again, I will salt and pepper the steaks. With the soy sauce, I thought it would be too salty if I did, but it definitely needed it.
I will continue cooking the recipes, this time trying some seafood and side dish recipes, but thus far I'm not as impressed as I'd hoped to be.
UPDATE: I've sadly decided to downgrade my review to 2 stars. I've tried 4 different recipes in this book and haven't been all that impressed with the best one and really didn't like the other three. They just don't really have a lot of taste, even with longer marinating times than the book says. I'm probably going to donate this to the library or something.
Most Recent Customer Reviews
5.0 out of 5 stars
Love this book
I looked over all of the recipes and then proceeded to purchase all of the pantry ingredients listed on page 7 so nothing would stop me from preparing anything in this book. Read more
Published 1 month ago by *
1.0 out of 5 stars
not what I was looking for in a book
Just not what I was looking for ,fropm this book .also ingrediemnts hard to find and not practical
recipies not that inviting
recipies not that inviting
Published 2 months ago by J. Spadaro Sr.
5.0 out of 5 stars
The recipes are AMAZING!
I like that the author substitutes USA bought ingredients for the original Japanese ingredients. The recipes are delicious! Will spend the next summer trying them all.
Published 2 months ago by ReneeSD
5.0 out of 5 stars
Bring Japanese grilling into your own back yard
Because I saw so many conflicting reviews on this book I decided to check it out of the library first. I've had it for three weeks, and I've now ordered my own copy from Amazon. Read more
Published 4 months ago by I Do The Speed Limit
5.0 out of 5 stars
Fantastic Starter Course on the Japanese Grill
This is my go-to book for making simple Japanese comfort foods like yakitori, but is even more broad than that - it covers virtually anything you might order in an izakaya. Read more
Published 4 months ago by AJD3
3.0 out of 5 stars
American style grilling
This book was more about grilling Japanese dishes in the American style. It might be good for that, but personally I am more interested in learning traditional Japanese techniques,... Read more
Published 12 months ago by Riddley Walker
5.0 out of 5 stars
Love It!
I love Japanese Food, all of it. These are simple easy to make Grill items that are
delicious. I highly recommend it. Yummy
delicious. I highly recommend it. Yummy
Published 16 months ago by recruitlaw
4.0 out of 5 stars
Consider this book only if you are into Japanese food
I would venture as far as to say that if you love American BBQ, you are not going to love the Japanese Grill. Read more
Published 19 months ago by Jackal
5.0 out of 5 stars
Well thought out book
I haven't cooked anything from the book yet but I have taken my time thumbing through it to see what it's about but I can say I'm pretty confident the recipes will be very good. Read more
Published 19 months ago by Bob
4.0 out of 5 stars
Taste starts from the cover
A nice and easy to cook Japanese grill cookbook. Pictures illustrated and detailed ingredient.
Step by step information. You will be hungry while reading.
Step by step information. You will be hungry while reading.
Published 21 months ago by Jackie Teo
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