The Japanese Grill by Ono, Tadashi -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Acknowledgments Introduction The Basics: Japanese Ingredients

Essential Ingredients Classic Accents

The Basics: Grilling

Setting Up Your Grill Indispensable Tools Managing Heat

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

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