The Japanese Grill

<p><b>American grilling, Japanese flavors</b><i>. </i>In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. <br> <br>Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, <i>The Japanese Grill</i> 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. <br> <br>Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in <i>The Japanese Grill</i>—both contemporary and authentic—you’ll become a believer, too.</p>