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