Robata: Japanese Home Grilling

Robata signifies 'fireside cooking', taking its name from the charcoal barbecue regularly utilized in Japan to cook sticks of fish, shellfish, dinner and occasional vegetables, which uniquely affects flavor. This wonderfully outlined book acquaints you with the specialty of this Japanese food and shows you how to cook thusly in your own home, in the case of cooking on a true robata flame broil, your own grill or your stove barbecue. Look over exemplary yakitori (chicken cooked on sticks), conventional Japanese fish robata dishes, for example, Miso Black Cod or an awesome determination of vegan robata dishes. At that point browse the unfathomable determination of conventional side dishes, pickles and plates of mixed greens to go with your robata, in this thorough cookbook of Japanese moderate flame broiling plans.

About the Author
Silla Bjerrum began to look all starry eyed at sushi while working at Chelsea's boutique sushi bar, Nippon Tuk. Silla promptly indicated a style and liking for the novel cooking and continued to go through a while in the sushi capital Tokyo to sharpen her aptitudes. Silla helped to establish Feng Sushi as an all the more earth sound sushi outlet. For Feng Sushi, Silla has been granted the City of London Prize for Sustainability in 2011 and again in 2012 and the SRA's (Sustainable Restaurant Association) Prize for Innovation.

Silla is a sharp sushi instructor and is a lasting staff part at the phenomenal Billingsgate Seafood Training School conveying an exceptionally mainstream sushi seminar consistently. She additionally instructs normally at Richard Bertinet's The Bertinet Kitchen, Divertimenti and Leith's School of Food and Wine, and has different corporate customers like Holroyd Howe, Microsoft, Ichiban and Hotel Peponi on Lamu, to give some examples. She has partaken in different pop-ups, food systems and suppers, the most renowned of which are the James Beard in New York and The Oxford Food Symposium. Ongoing occasions incorporate a foundation supper for the Fishermen's Mission at Melbury House in Dorset and an appearance at the esteemed Feast with a Chef in Bristol.

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

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. -Autumn Turner

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. -I Do The Speed Limit