Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.

Blistered Shishito Peppers with Sea Salt - The Woks of Life

Blistered shishito peppers are a simple treat and a great appetizer for any occasion. Served slightly charred with sea salt, they're perfect.

Creamed Shishito Peppers

Creamed shishitos are perfect as a stand-alone side dish, a pizza topping, a taco filling, and so much more.

Tiki-Style Beef Teriyaki Skewers

Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries....

Teriyaki Burgers

It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki-glazed burger—here's how to make it the right way.

Grilled Jerk Pork Skewers

I tend to go into grilling kicks—my latest is a need for spicy heat. It started with the sweet and spicy corn slathered with chili-lime butter, then the smoky bite of honey chipotle wings, and this week it was jerk pork skewers, made with fiery habenaros.

Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze

Mushrooms are often skewered whole and gently grilled in yakitori restaurants, but I decided to see if I could up the flavor factor by alternately skewering slices of king oyster mushroom and slices of bacon, stacking the slices of mushroom on the skewers so that they ended up reassembling themselves. As the bacon crisps up, it renders its juices, which are subsequently absorbed into the juice-hungry mushrooms.

Negima Yakitori (Japanese Chicken Skewers With Scallion)

For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperature as they cook.

Ginger-Teriyaki Beef Kebabs

A ginger-teriyaki marinade and glaze gives these grilled beef kebabs a savory sweet flavor with just a little bite.

Grilled Tofu With Chipotle-Miso Sauce

Chipotle and miso come from two different cooking traditions, but they make great bedfellows in this recipe for grilled tofu—first as a marinade, then as a sauce.