The Japanese Grill introduces readers to ingredients, like miso and yuzu kosho, which when added to marinades and sauces add flavor and depth to grilled meats and vegetables. Who needs A-1? There are techniques throughout the book to ensure grilling success. Tips like a "nick and peek" method explain how to test the doneness of grilled meats. And photos throughout the book illustrate techniques like how to skewer meat, build a direct or indirect fire, and debone chicken legs.
One of the marinade recipes in The Japanese Grill uses yuzu kosho--a zesty condiment that combines fiery chilies, salt, and tangy Japanese yuzu citrus zest and juice. It adds a citrusy kick to grilled meats and fish, and once made will last in the refrigerator for up to two weeks. Yuzu Kosho comes in two styles: red, which is more well-rounded, and the sharper green. You can find both at Uwajimaya or online at ChefShop.com.
Chicken Breasts With Yuzu Kosho Marinade
4 boneless, skinless chicken breast halves (about 2 pounds)
¾ cup Yuzu Kosho Marinade
Preheat a grill to medium heat. Grill the chicken until browned and glossy, about 10 minutes, flipping every 2 minutes, and brushing on the marinade after each turn. Let the chicken rest for 2 minutes. Slice and serve.
Makes about ¾ cup
2 tablespoons red yuzu kosho
2 tablespoons soy sauce
½ cup olive oil
Whisk together the yuzu kosho, soy sauce, and olive oil in a bowl. This marinade will keep in the refrigerator for up to 2 weeks. Just mix again before using it.