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Cook the Book: 'The Japanese Grill'

20110627-158510-the-japanese-grill.jpgFood writer Harris Salat and chef Tadashi Ono won our hearts back in 2009 with their first cookbook, the truly incredible Japanese Hot Pots.

By taking the time to break down Japanese pantry essentials and carefully walking their readers through the intricacies of cooking techniques, Salat and Ono brought incredibly authentic and mind-boggling delicious flavors of Japanese hot pots into western home kitchens.

Salat and Ono have teamed up once again (and just in time for backyard grilling season!) for their latest, The Japanese Grill. As the originators of the hibachi and masterminds behind endless varieties of yakitori, Japan has a longstanding love affair with open flame cooking. The Japanese Grill brings together Japanese favorites (think simply grilled shishito peppers and pork belly skewers) with inventive Japanese-American hybrids lamb shoulder steak with Japanese curry oil).

This week we're firing up the grill, breaking out the miso, sesame oil, and shichimi togarashi, and filling the cooler with tall boys of Sapporo for Japanese-inspired barbecue courtesy of The Japanese Grill. We'll be marinating Karashi Mustard Short Ribs, charring Crispy Chicken Wings with Seven-Spice-Powder Marinade, and sandwiching Japanese Burgers with Wasabi Ketchup into grilled rice buns.

Win 'The Japanese Grill'

Thanks to the generous folks over at Ten Speed Press, we are giving away five (5) copies of The Japanese Grill this week.

All you have to do is tell us about what you've been grilling this summer in the comments section below.

The standard Serious Eats contest rules apply.

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