TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York Times, Gourmet, and Food & Wine. Visit [...]

HARRIS SALAT’s stories about food and culture have appeared in The New York Times, Saveur, and Gourmet, and he writes the blog, The Japanese Food Report ([...] He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: [...]

ACKNOWLEDGEMENTS viii
INTRODUCTION 1
THE BASICS: JAPANESE INGREDIENTS 6
THE BASICS: GRILLING 10


CLASSIC YAKITORI 19
Classic Chicken Leg 26
Chicken and Scallion 27
Minced Chicken 28
Chicken Liver 29
Gizzard 30
Neck 31
Chicken Heart 32
Skin 33
Chicken Oysters 34
Chicken Breast with Wasabi 35
Chicken Tenderloins with Ume Paste 36
Ume-Wasabi Duck Breast 37
Bacon Asparagus 38
Pork Belly 39
Beef Liver 40
Beef Tongue 41
Shiitake Mushrooms 42
Shishito Peppers 43
Asparagus 44
Garlic 45

POULTRY 47
Grilled Chicken Breast Teriyaki 50
Chicken Breasts with Yuzu Kosho Marinade 50
Bone-In Chicken Breast with Soy Sauce 51
Pounded Chicken Breasts with Yukari Shiso Marinade 52
Sansho-Rubbed Butterflied Chicken Legs 53
Crispy Chicken Wings with Seven-Spice-Powder Marinade 55
Ginger-Garlic Half Chicken 56
Turkey Burger with Quick Barbecue Sauce 58
Japanese-Style Turkey Pastrami 59
Butterflied Cornish Game Hens with Orange–Soy Sauce Glaze 60
Miso-Glazed Quail 61
Butterflied Hatcho-Miso Squab 62
Green Tea–Smoked Duck 63

FISH AND SEAFOOD 65
Salt-Grilled Head-On Shrimp 66
Salt-Grilled Whole Sardines 68
Whole Red Snapper with Ponzu 71
Yuzu Kosho Bronzini 75
Yuzu Kosho Scallops 76
Garlic–Yuzu Kosho Shrimp 78
Swordfish Teriyaki 79
Salmon with Shiso Pesto 81
Tuna with Avocado-Wasabi Puree 82
Mako Shark with Scallion Oil 84
Mahi Mahi with Sesame–Soy Sauce Dipping Sauce 85
Hot-Oil Halibut 86
Grilled Lobster with Ponzu Brown Butter 87
Squid with Ginger–Soy Sauce Marinade 89
Littleneck Clams with Soy Sauce 90
Foil-Baked Whole Trout with Lemon–Soy Sauce Butter 92
Catfish in Bamboo Leaf 93
Cedar Plank–Grilled Arctic Char 94
Smoked Trout with Wasabi Sour Cream 95
Salt-Cured Salmon 96
Miso-Cured Spanish Mackerel 97
Sakekasu-Cured Black Cod 98
Bronzini Himono 99

MEAT 101
Thin-Sliced Tenderloin with Wasabi Gyu Dare 105
Porterhouse with Garlic–Soy Sauce Marinade 106
Sirloin Steak with Karashi Mustard Gyu Dare 108
Bone-In Rib-Eye with Wasabi Sour Cream 109
Filet Mignon with Ume Gyu Dare 111
“Tokyo Broil” Flank Steak 112
Skirt Steak with Red Miso 113
Hatcho-Miso–Marinated Hanger Steak 114
Grilled Wagyu with Ponzu 115
Scallion Beef 117
Two-Minute Steak with Shiso Butter 118
Japanese Burgers with Wasabi Ketchup 119
Karashi Mustard Short Ribs 120
“Kalbi”-Style Short Ribs 121
Veal Cutlets with Ponzu Butter 122
Veal Chops with Shiitake Dashi 123
Pork Chops with Yuzu-Miso Marinade 124
Ginger Boneless Pork Shoulder 126
Chashu Pork 127
Crispy Pork Belly with Garlic-Miso Dipping Sauce 129
Japanese-Style Barbecued Baby Back Ribs 131
Pork Spare Ribs with Miso-Sansho Marinade 132
Garlic–Yuzu Kosho Lamb Chops 133
Lamb Shoulder Steak with Japanese Curry Oil 134
Calf’s Liver with Ginger-Sesame Oil 135

VEGETABLES 137
Whole Grilled Japanese Eggplant with Lemon and Soy Sauce 139
Corn Brushed with Soy Sauce and Mirin 140
Asparagus with Miso-Mayonnaise Dipping Sauce 141
Portobello with Freshly Chopped Mitsuba 142
Zucchini with Shiso and Olive Oil 143
Tomatoes with Garlic, Sansho, and Olive Oil 144
Foil-Baked Mushrooms with Ponzu Butter 146
Foil-Baked Edamame 147
Foil-Baked Green Beans with Soy Sauce and Garlic 149
Foil-Baked Onions with Soy Sauce 150
Foil-Baked Garlic with Miso 150
Foil-Baked Sweet Potatoes with Salt 151
Foil-Baked Carrots with Salt 152
Foil-Wrapped Taro Root 153

YAKI ONIGIRI 155
Soy Sauce Yaki Onigiri 158
Miso Yaki Onigiri 158
Shiso-Ume Yaki Onigiri 159
Yukari Shiso Salt Yaki Onigiri 159
Ao Nori Seaweed and Sesame Yaki Onigiri 160
Bonito Flakes–Black Sesame Yaki Onigiri 160

PERFECT SIDE DISHES 161
Watercress Salad with Karashi Mustard Wafu Dressing 163
Tomato-Shiso Salad with Garlic Wafu Dressing 164
Wakame Salad with Ginger Wafu Dressing 165
Onion Salad with Soy Sauce and Bonito 166
Green Cabbage Salad with Carrot-Ginger Vinaigrette 167
Daikon Salad with Dried Tiny Shrimp 168
Spinach with Ground Sesame 169
Spinach-Bacon Salad with Creamy Tofu Dressing 170
Pickled Lotus Root 171
Arugula-Jako Salad with Soy Sauce Vinaigrette 172
Spicy Bean Sprouts 173
Romaine Hearts with Miso-Mustard Dressing 174
Crudités with Three Dipping Sauces 175
Tofu Salad à la Provençal 176


SOURCES 177
FINDING INGREDIENTS 179
INDEX 180