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The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables [A Cookbook]
American grilling, Japanese flavors . In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key 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.
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.
184 pages, Paperback
First published April 12, 2011
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Displaying 1 - 9 of 9 reviews
August 19, 2015
One word. Yakitori. This book is worth it for the Yakitori. Everything else is window dressing. The sumptuous grilled meats. The exquisitely prepared seafood. The unthought-about yaki onigiri (which really are amazing). All of these are just place holders for yakitori. This book is an indispensable resource for anyone cooking authentic Japanese food at home in the US. The ingredients are not hard to find, and the results are delicious. Seriously why are you not making yakitori right now ლ(⁰⊖⁰ლ) ?
August 28, 2018
The rib recipe is worth the price of admission.
February 29, 2020
I apologize to the authors of this book. After doing a modest amount of publishing, I appreciate how taxing it is to bring a work to print. In all respects, books are written art and reflect the creators.
As a reader/user, this was not a good cookbook. Far too heavily dependent upon store-bought ingredients, very little direction, not many enticing photos, and what feels like a lack of creativity (grill porterhouse, add sauce) makes this a hard pass.
Grab it at your local library, take it for a spin, but don buy it. There are better options for Japanese cooking although the art of grilling itself can be difficult to find.
Not recommended.
As a reader/user, this was not a good cookbook. Far too heavily dependent upon store-bought ingredients, very little direction, not many enticing photos, and what feels like a lack of creativity (grill porterhouse, add sauce) makes this a hard pass.
Grab it at your local library, take it for a spin, but don buy it. There are better options for Japanese cooking although the art of grilling itself can be difficult to find.
Not recommended.
December 29, 2017
Excellent recipes and a few interesting facts about the history of Japanese cooking, and some essential ingredients. The book certainly makes you itch for the next barbecue season.
April 9, 2025
A very good recipe book and exploration of Japanese yakitori and grill. Basically covers almost all food in Japan at a bar. Very nice
December 19, 2011
What a great combination, Japanese taste and grilling. In Louisiana the grilling season is almost all year and I get tired of slapping the same things over and over on the grill. I got this book because I love Japanese food and grilling and it does not disappoint.
Really, a cookbook is either good with inventive recipies or just plain boring. This book is good, with lots of photos and taste combinations I can't wait to try. I liked the book so much on reading I got a copy for my daughter and husband who also both love Japanese food and grilling.
Really, a cookbook is either good with inventive recipies or just plain boring. This book is good, with lots of photos and taste combinations I can't wait to try. I liked the book so much on reading I got a copy for my daughter and husband who also both love Japanese food and grilling.
January 16, 2022
I haven't made any recipes from this book yet, but I accumulated many I'd like to try this spring. Although I grill and BBQ all year round, most of the Japanese recipes in this book require standing around the entire time and basting every 30 seconds or every 2 minutes. So not the type of grilling or BBQing I prefer when it's in the 30s F or below. I'm excited to try both the classic Japanese recipes and the Japanese versions of the American recipes.
Want to Read
August 31, 2011Signed copy!
July 13, 2013
Must have in your cookbook library.
Displaying 1 - 9 of 9 reviews