The Japanese Grill

The Japanese Grill

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American grilling, Japanese flavors: Thata€™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, Garlica€“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 Grilla€”both contemporary and authentica€”youa€™ll become a believer, too. From the Trade Paperback edition.We love firm, meaty wild salmon like sockeye, Copper ltiver, or Alaskan king for this technique. Eat the salmon with daikori oroshi ... hold the salmon fillets in one layer (you can cut the fillets in half, if necessary). Line the baking dish or sheetanbsp;...

Title:The Japanese Grill
Author:Tadashi Ono, Harris Salat
Publisher:Ten Speed Press - 2011-04-26


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