The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables by Tadashi Ono and Harris Salat

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Notes about Recipes in this book

  • Skirt steak with red miso

    • MelMM on July 24, 2011

      Very tasty. Cooks quickly - be careful not to overcook

    • mseers on August 01, 2011

      Great sauce. I also make it with shiro miso.

  • Foil-baked green beans with soy sauce and garlic

    • MelMM on July 24, 2011

      Mr. M loved this.

  • Swordfish teriyaki

    • smtucker on June 26, 2015

      teriyaki sauce is excellent.

    • Skamper on July 04, 2018

      This was delicious. Rather than make the teriyaki sauce, I used some of the tare I'd made from the yakitori chapter (it's quite similar). And used salmon instead of swordfish.

  • Shishito peppers (Shishito)

    • TrishaCP on August 28, 2017

      It's hard to do better than simply grilled shishito peppers with salt, but the treatment here with soy sauce and sake was very nice.

  • Classic chicken leg (Momo)

    • TrishaCP on August 28, 2017

      The yakitori sauce was good, but somehow our chicken thighs came out dry. (Never had that happen before.) I think maybe some of our pieces were a bit too small, so I would err on the side of larger pieces (with a longer cook time if necessary) for this recipe.

  • Salmon with shiso pesto

    • hillsboroks on September 18, 2017

      This recipe is very quick and easy but results in big flavor and moist, perfectly seasoned salmon. I used a large salmon filet cut into three pieces and my husband grilled it exactly as long as the recipe called for. We have a big shiso plant growing in the herb garden so finding the shiso wasn't a problem and I think using it rather than another herb is what really put this recipe over the top. We will be making this again until the shiso plant dies in the first frost.

    • Skamper on July 29, 2018

      Very tasty way to grill salmon. My husband, who does not care for basil pesto, really liked it with the shiso.

  • Tuna with avocado-wasabi puree

    • hillsboroks on April 21, 2018

      The grilled tuna with the Garlic-Soy Marinade is very good but with the Avocado-Wasabi Purée it goes right over the top. We also served it with pickled ginger which gave it yet another flavor element. My husband polished off the leftovers cold the next day for lunch and said it was fabulous cold also.

  • All-purpose vegetable marinade in a hurry

    • hillsboroks on September 18, 2017

      It was magic how three simple ingredients came together to make the grilled veggies really shine. I had yuzu juice on hand and used it with the olive oil and soy sauce for the marinade. We grilled the zucchini, summer squash, red pepper and eggplant after marinading them for about 20 minutes. I served them as a side with the Salmon with Shiso Pesto from this cookbook. The family loved them both and it was a snap to put together.

  • Zucchini with shiso and olive oil

    • hillsboroks on July 20, 2020

      The shiso taste is very mild but delightful in this easy Asian side dish. The marinade enhances and makes the zucchini actually taste sweeter. I grow shiso in my herb garden so it was fun to find another way to use it. I served it with Asian Flavor Baby Back Ribs by Steve Raichlen.

  • Butterflied Cornish game hens with orange-soy sauce glaze

    • hillsboroks on August 30, 2020

      This was a fast, flavorful way to prepare game hens. It did not have an incredibly intense flavor but was mellow and lovely.

  • Garlic-yuzu kosho shrimp

    • MmeFleiss on September 07, 2017

      Way too salty with regular soy sauce. It has potential though, so I will try it next time with low sodium.

  • Hot-oil halibut

    • tekobo on August 29, 2020

      Made with grilled pomfret. Lovely dressing for any fish.

  • Mahi mahi with sesame-soy sauce dipping sauce

    • Skamper on September 01, 2019

      The dipping sauce overwhelmed the fish. I made a half batch and used a scant 1T of the sesame paste. Next time, I'd start with one tsp and go from there.

  • Tomatoes with garlic, sansho, and olive oil

    • Skamper on July 29, 2018

      These tasted good, but were a bit difficult to eat as they sort of collapsed as soon as cut into. Good combo of flavors; would be good as a cold salad, too.

  • Whole grilled Japanese eggplant with lemon and soy sauce

    • Skamper on July 29, 2018

      This was meh. The scoring didn't work for me and these were difficult/impossible to peel. (This is not the recipe pictured at right.) We ate with the skin on, which was fine, but the flavor with the sauce was just ok.

  • Asparagus with miso-mayonnaise dipping sauce

    • Skamper on June 24, 2018

      The sauce was tasty and would be good accompaniment to almost any grilled vegetable. We made asparagus and green pepper.

  • Classic yakitori sauce (Yakitori tare)

    • Skamper on June 24, 2018

      This is delicious. Didn't reduce as much as expected, even after about 2 hours, but the flavor was rich.

  • Minced chicken (Tsukune)

    • Skamper on June 24, 2018

      These were tasty, but I could not get them to stay on skewers, so ended up making them egg-sized and put them directly on the grill.

  • Chicken breasts with yuzu kosho marinade

    • Skamper on August 17, 2018

      This had much less flavor than I expected, given how robust the marinade is.

  • Chicken tenderloins with ume paste

    • Skamper on June 24, 2018

      These were ok but not amazing (and I LOVE ume). Instead of tenderloins, I cut one chicken breast into strips, and made a half batch of the marinade.

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Reviews about this book

  • Fine Cooking

    In this eye-opening book, (Ono & Salat)...explore traditional Japanese grilling techniques and recipes like shioyaki (a salt-grilling method) and yakitori (twice-grilled meat and vegetable kebabs)...

    Full review