Robata: Japanese Home Grilling Kindle Edition

I'm new to this type of grilling and this book is a great started. :earn a lot of the basics, understand how flavours work together, and make some delicious meals.

Occasionally I have eaten at some smaller Japanese restaurants and had a type of teriyaki that defies the mass produced sauce at the other places; namely, the good stuff is not overly thick nor heavy handed with salt, garlic and ginger. It’s almost impossible to find an online recipe that doesn’t go nuts with the garlic and ginger, either. The recipes in this book are balanced and have that cleaner taste I was looking for. I’ve made many items from this cookbook and we love them all, particularly the chicken and salmon recipes. This is one of those cookbooks where you feel that the author has revealed too much of the true secrets of cooking! And there are some real secrets here that I apply now every time I cook chicken and seafood, regardless of the cuisine.I say that those who rated it poorly, it’s not that it’s a bad cookbook at all; it’s that (in those instances) she’s thrown her pearls to swine. I own both the hard back and a Kindle version, in case I need to reference it at a store or when visiting a friend.

With a sushi and robata restaurant inside Whole Foods Market in Kensington, London, UK, this author has a lot of experience to share. When the author found that cooking on a gas robata grill did not get the results she was looking for, she turned to a shichirin grill, (a konro grill), that uses binchotan (bincho) charcoal. This book—a very specialized one--tells you how to use this Japanese-type grill and bincho charcoal.Writing is a bit dry, and not as personable as it should be, but it does a good job of getting a point across. Definitely take into consideration that these recipes were formulated by a typical, successful, restaurant chef: With anxious-to-please suppliers, with the best equipment, a big budget and plenty of staff for prep and clean-up…… If you are looking for a more down-to-earth rendition of Japanese grilling, check out Tadashi Ono’s books. His Japanese cookbooks are always personable; a pleasure to read and cook from.The binchotan charcoal is a must if you are going to take this book—fully--to heart. It burns fast and hot and clean. According to the author, grilling on a shichirin calls for the best ingredients, a great attention to detail and the preparation of ingredients. With a straight forward and streamlined cooking technique, marinades and cures, sauces/salsas/relishes, and sides are utilized to create umami and interest.To the person who may be considering the purchase of this book: Do you have access to the best ingredients, as a restaurant sushi chef would? If not, many recipes in this book may be out of your league. Can your budget handle the price of Binchotan (bincho) charcoal? Can you find a decent shichirin grill to buy? If you came to this product page on purpose, then excuse me for seeming to talk down to you. I don’t mean to. But if you’ve stumbled across this Japanese cooking technique out of curiosity, then you really should consider the above questions before proceeding. Of course, there are substitutions for a quality shichirin grill and for binchotan charcoal, but using them would force a lot of what this book is trying to convey to be overkill.Why? Because this book is all about the best: The best way, the best ingredients. It’s all about the details, too. And those details take much time and dedication. And the ingredients are not inexpensive.But, maybe overkill is not all that bad. There are recipes here that can be made using other grills and other techniques.Recipes are varied and interesting. Instructions are appropriately detailed and helpful. If one reads through them a few times before starting to cook, one should not flounder with indecision while working.Recipes are not complicated and many have very manageable ingredient lists.There are plenty of photos—not only of finished dishes, but prep photos, too.It is possible to make use of the side recipes in this book even when you don’t want to go through all the trouble of dealing with the shichirin grill.You will need access to ingredients that are only available from a large, quality oriental market. You will need a quality fish market.There is a chapter for fish/seafood, because that is the traditional robata. There is a chapter of “other” robata: Pork, lamb, beef and poultry. Besides robata, there is a chapter of yakitori, with “grilled bird” of course, but also pork and veggies, a chapter of “other” skewers. The book is rounded out with chapters on “nibbles” and salads. You will find recipes for flatbreads, pickles and more. There’s even drinks and deserts.*I received a temporary download of this cookbook from the publisher.

Amazing book! Although I do not use a charcoal grill so I know I am losing some flavor, the recipes are still amazing when cooked on a teppanyaki style griddle.The photography is amazing too! I highly recommend this book.

I loved the book. The pictures were stunning and it was very informational

A beautifully set out and explained cooks book. Great delicious recipes which make lighting the Robata something you want to do

Well laid, great food.

Translated as “fireside cooking”, Robata is a Japanese style of grilling food. It pairs well with sushi to create the perfect combination of flavors and works well as a shared, communal food.In the introduction, the author describes the History Of Robata, How To Cook Robata, Setting Up The Grill, even How To Create Your Own Robata Grill. Once your grill is set up you will want to review the tools recommended.The key Japanese ingredients which will be used for the recipes are described, complete with pictures of many. The introduction also includes information on sourcing salmon sauces, cooking times etc.The final section in the introduction covers How To Enjoy The Robata Meal. It gives you an overview of both the old-school and new modern Robata-styles.The recipe categories cover:Fish RobataOther RobataClassic YakitoriOther SkewersNipplesSalads And SidesDesserts And DrinksEach recipe category begins with a brief description of the type of food found within. There are lots of pictures throughout the book, most of them with the label next to the dish complete with recipe name and page number. This will make it much easier to find the dish that visually appeals to you.The recipes themselves each include a description and serving size. Most of the serving sizes mention the number of persons it makes as a main dish, as well as the number of dishes which should be included if it was served Robata style.An Amazing Array Of TemptationThe glorious photography throughout the book will have you rushing to your grill in no time. The sheer variety of selection and unique flavor combinations mean nearly everyone will find something they absolutely love in this collection.I must admit I cannot grill to save my life, nor can I say I’ve had much success with Japanese food in the past. That said, however, I find myself itching to try many of these recipes.See the full review and the recipe for Asparagus Namban at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary copy of the book provided by the publisher in hopes of an honest review.

Superando as expectativas com muitas receitas, desde os robatas em si como molho, temperos, acompanhamentos e até drinks

I bought a small yakiniku bbq for outdoors because I don’t always want to start the big Kamado. We tried a few recipes from the book over the weekend and I am happy how they turned out. Most recipes in the book are easy and the list of ingredients is short. Would recommend it. The only item which should be better explained is how to light the bamboo charcoal. It is a bitch to get going, I use normal charcoal as a starter before adding the binchotan.

Das Buch hat mich total fasziniert. Ich konnte es nicht mehr liegen lassen. Ich habe angefangen nach einem Robata Grill zu surfen und noch mehr fantastische Bilder gefunden, wonach mir das Wasser im Munde zusammen lief. Was für eine Inspiration. Danke!

Nice book

perfe