Grill Time! Need Recipe Testers for New Cookbook

Grill Time! Need Recipe Testers for New Cookbook

 

Dear JFR readers: Thank you for your overwhelming response to this post! We now have our testing team in place, folks from around the world. Very exciting. Thank you again -- Harris (March 19th)

Calling all friends of the Japanese Food Report! Just in time for summer grilling (or winter grilling south of the equator), my coauthor Tadashi Ono and I are in the thick of writing an exciting new cookbook for Ten Speed Press called, appropriately enough, "The Japanese Grill." We're now organizing a team of volunteer recipe testers to evaluate our dishes, and need your help.

What does this mean? As a recipe tester, we'll send you grilling recipes along with a response form. You'll cook them, and tell us what you think. Do the instructions work for you? Did the dish turn out delicious? (But, of course.) Anything confusing or unclear?

Tadashi and I have been grilling everything from classic yakitori and shioyaki (salt grilling) to contemporary Japanese-style steaks, burgers, fish, veggies and more. We want to make sure these recipes are as good as possible, and would love to have you try them out.

No prior recipe testing experience required. All you need is a standard outdoor charcoal or gas grill (a Weber is perfect). We're looking for enthusiastic home cooks who hunger (so to speak) to learn more about Japanese cuisine and grilling. We ask that you commit to cooking and evaluating at least four dishes by mid April.

If you're interested, and can make a serious commitment, please email me at harris [at] japanesefoodreport [dot] com. Tell me a little about yourself, what you'd like to cook (meat, poultry, veggies, fish) and where you're located (anywhere is fine). Let me entice you with a bit of grilling eye candy:

Posted by Harris Salat in Book | Permalink | Comments (9) | Email | Print

Comments (9)

Would these ingredients be readily available or would you have to find some Asian grocery store to get them?
I think many of the ingredients you can get at a supermarket -- Harris
I barbecue on the oldfashioned briquets style and not gas. I also have an indoor electric grill on my Jennair or my gas table top oven...so if I can be of help I would love it...there are many japanese and Korean grocers here who do sell frozen meats and seafood and if I know what to buy I can easily obtain it. Of course fresh meats is not a problem... Let me know; but just know I am a homecook who happens to love Japanese and hope I can do the recipes justice.
What is the dish in the picture at the top of this page? It looks like flank steak rolled around green onions or asparagus with some tasty looking sprouts on the side, is there a recipe to go with? I would love to experiment with such!!
Hi John, that's thin slices of beef rolled around scallions and grilled, with spicy sprouts on the side... recipes we're developing for our upcoming grilling book! Harris
Harris, when you say "beef," what beef do you mean? I want to try that but I'm torn between taking slices off a steak of off, say a chuck roast. I figure the beef has got to have enough heft to hold up to the scallion flavor.
Hi, we used thin-sliced waygu beef for this one (Japanese beef, also called Kobe). Chuck roast could work here, sure.
If you still need people, I am definitely willing to help.
I would love to help as well. I love to grill and introduce my 3 young sons to new foods/preparations. Thanks for the awesome blog!

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