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

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Skirt steak with red miso

    • mseers on August 01, 2011

      Great sauce. I also make it with shiro miso.

    • MelMM on July 24, 2011

      Very tasty. Cooks quickly - be careful not to overcook

  • 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.

  • 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.

  • 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.

  • Foil-baked green beans with soy sauce and garlic

    • MelMM on July 24, 2011

      Mr. M loved this.

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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
  • ISBN 10 158008737X
  • ISBN 13 9781580087377
  • Linked ISBNs
  • Published May 15 2011
  • Format Paperback
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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.


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