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Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Cook the Book Kate Williams Post a comment

Oyakodon is a classic form of Japanese rice bowl dishes called donburi. Oyako means "parent and child," which is represented by chicken and egg. Tadashi Ono and Harris Salat's version in their new cookbook, Japanese Soul Cooking, is at once delicate and comforting. More

Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Serious Eats Kate Williams 3 comments

This classic Japanese dish of chicken cooked with egg is at once delicate and comforting. More

Cook the Book: Japanese Burgers with Wasabi Ketchup 

Serious Eats Caroline Russock 7 comments

Okay, so these Japanese Burgers from The Japanese Grill by Harris Salat and Tadashi Ono aren't your typical backyard cookout fare, but man, are they good. They're little patties of soy spiked beef and pork, topped with spicy-sweet wasabi ketchup, served on a grilled rice "bun." More

Cook the Book: Bonito Flakes-Black Sesame Yaki Onigiri

Serious Eats Caroline Russock Post a comment

These Bonito Flakes-Black Sesame Yaki Onigiri from The Japanese Grill by Harris Salat and Tadashi Ono were my first encounter with yaki onigiri, and I have to say, they were a smash hit. The onigiri begins with warm rice gently mixed with finely chopped bonito flakes and toasted black sesame seeds. The bonito melts into the rice, flavoring it with a very appealing fishy saltiness. More

Skirt Steak with Red Miso 

Serious Eats Caroline Russock Post a comment

This Skirt Steak with Red Miso adapted from The Japanese Grill by Harris Salat and Tadashi Ono brings together a whole host of savory ingredients (garlic, miso, and tobanjan, a chili soy bean paste) for an over the top marinade that could work with nearly any cut of meat. Salat and Ono have opted for skirt steak, a thin but super beefy cut that cooks quickly and marinates like a dream. This particular steak reaches medium-rare in just about 3 minutes per side, while the flames of the grill caramelize the miso marinade, giving the steak a crunchy, charred crust. More

Cook the Book: Karashi Mustard Short Ribs 

Serious Eats Caroline Russock 7 comments

By marinating plenty of fatty short ribs in a mix of karashi mustard, a sinus-clearing paste of nearly wasabi-like spiciness as well as soy, sugar, and a touch of unexpected but perfect balsamic, these ribs have a chance to tenderize slightly and absorb a punchy hit of mustard. Once marinated (do yourself a favor and let them sit for at least a few hours), these short ribs can be treated exactly like steak. Just slap 'em on the grill, brush with the marinade a couple of times, and cook them to your desired level of doneness. More

Cook the Book: Corn Brushed with Soy Sauce and Mirin 

Serious Eats Caroline Russock 3 comments

When corn season rolls around, I like to think the fans fall into two factions: the butter and salt purists, and those who see corn as a blank canvas. Personally, I fall into the later category, preferring a crema and queso slathered elote or a dressed-up corn and tomato salad to simply grilled or boiled cob. Corn Brushed with Soy Sauce and Mirin from The Japanese Grill by Harris Salat and Tadashi Ono is the best of both worlds, the simplicity of grilled corn combined with a handful of subtle but intriguing tastes. More

Crispy Chicken Wings with Seven-Spice-Powder Marinade

Serious Eats Caroline Russock 1 comment

These wings are marinated in soy, sesame oil, and shichimi togarashi, a Japanese seven spice blend that gets its flavor from Sichuan pepper, chili, roasted orange peel, and sesame seeds. It's a heady, aromatic blend of flavors that seeps deep into the wings and chars up beautifully when grilled. Unlike other wing preparations these guys are basted during the grilling process adding even more salty spiced goodness. More

Cook the Book: 'The Japanese Grill'

Caroline Russock Closed

Harris Salat and Tadashi 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 (grilled shishito peppers and pork belly skewers) with inventive Japanese-American hybrids (lamb shoulder steak with Japanese curry oil). Enter to win a copy of the new cookbook! More

Cook the Book: Black Cod and Soy Milk Hot Pot (Tonyu Nabe)

Serious Eats Tam Ngo 2 comments

[Photograph: Tam Ngo] Speak to chef Tadashi Ono about this hot pot and he at once turns dreamy-eyed—its milky broth reminds him of lakes frozen over. Black cod, also known as sablefish, thrive in the frigid seas off Alaska... More

Cook the Book: Squid Hot Pot (Ishiri Nabe)

Serious Eats Tam Ngo 4 comments

[Photographs: Tam Ngo] This week's Cook the Book recipes represent the ongoing research of the Japanese Hot Pots project—undertaken by Matsuri chef Tadashi Ono and journalist of all things Japanese Harris Salat. Last Christmas, I had the pleasure of... More

Kabocha Pumpkin Hot Pot

Serious Eats Caroline Russock 1 comment

The following recipe is from the September 30 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Kabocha is an all-around great squash. It's great looking, with its knobby forest green exterior and... More

Cook the Book: Sumo Wrestler Hot Pot

Serious Eats Caroline Russock 3 comments

"This was another hot pot that allegedly serves four but was easily devoured by two people—whose combined weight isn't even close to sumo-worthy." [Flickr: pyramis] Marathon runners carbo-load on giant plates of pasta before a big race. Weightlifters have been... More

Cook the Book: Salmon Hot Pot

Serious Eats Caroline Russock 1 comment

You know that old adage, you can't judge a book by it's cover? Well, when it comes to cookbooks the rule might not be so hard and fast. Case in point, the stunning Salmon Hot Pot that graces the cover... More

Cook the Book: Dashi and Japanese Chicken Stock

Serious Eats Caroline Russock 2 comments

[Flickr: gtrwndr87] Cook the Book keeps me on my toes, culinarily speaking. Each week, the featured cookbook dictates not only what I am going to cook but where I will do my food shopping. This week's Japanese Hot Pots by... More

Cook the Book: 'Japanese Hot Pots'

Caroline Russock Closed

The hot pot or nabe in Japanese is more than a meal—it's a social event, a reason for people to gather around the table and enjoy not just a meal together but one from the same pot. In Japan there is a common belief that str sharing a meal forges closer relationships among diners. You might not have shared a steaming hot pot before, but anyone who has tackled a cheesy, bubbling pot of fondue with friends knows it's a fun, though a bit messy, way to eat with friends. Japanese Hot Pots by chef Tadashi Ono and Harris Salat, Japanese food aficionado and creator of the comprehensive Japanese food culture bolg, The Japanese Food Report sets out to bring... More

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