Memorial Day Weekend is upon us, and if you’re looking for a twist on your standard hamburgers and hot dogs, pick up Tadashi Ono and Harris Salat’s new cookbook, “The Japanese Grill.” Ono, the executive chef at New York City’s Matsuri, and Salat, a food writer for The New York Times, collaborated on recipes like Grilled Lobster with Ponzu Brown Butter and Skirt Steak with Red Miso.
Add some flair to your steak, seafood and veggies with these three simple marinades from their book:
For red meats:
Garlic-Soy Sauce Marinade
½ cup soy sauce
8 cloves garlic, grated
¼ cup olive oil
2 teaspoons freshly ground black pepper
Whisk all ingredients in a small bowl. This marinade can keep in the refrigerator for up to 2 weeks. Just mix again before using it.
For chicken, pork and fish:
Yuzu Kosho Marinade
2 tablespoons red yuzu kosho (found at Japanese markets and Amazon.com)
2 tablespoons soy sauce
½ cup olive oil
Whisk all ingredients in a small bowl. This marinade can keep in the refrigerator for up to 2 weeks. Just mix again before using it.
For all vegetables:
All-Purpose Vegetable Marinade in a Hurry
Mix together equal amounts of soy sauce, lemon juice and olive oil. You can also give the marinade more zing by adding a touch of yuzu kosho, black pepper, white pepper, cayenne pepper, garlic, shichimi togarashi, shisho, sansho or thyme.
