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.

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....

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.

Steak Bites with Miso Ginger Dressing

These Steak Bites with Miso Ginger Dressing are a glorious exercise in flavor, served with rice and veggies, drizzled with creamy miso ginger dressing.

Makizushi (Sushi Rolls)

Makizushi, or sushi rolls, are very simple to make and can be filled with an array of ingredients, from raw fish to assorted vegetables. Once you've made the sushi rice and armed yourself with high quality nori sheets, the possibilities are endless.

The Steak Bomb With Flap Steak, Scallions, and Salami-Cheese Crisps

Grilled flap steak, charred scallions, salami-cheese crisps, a rich pepper-and-onion sauce, all packed into a soft roll with salami baked into it. These sandwiches are the bomb. The reinvented Steak Bomb, to be exact.

Momofuku Marinated Beef Skirt Steak Ssam

Juicy marinated grilled beef wrapped in lettuce leaves with 2 fantastic sauces. It's so easy to make this Momofuku David Chang recipe in your own home! The marinade itself is worth making - so easy, so great for grilling!

Grilled Salmon Steak Medallions

Perhaps the trickiest thing about grilling salmon steaks are the belly flaps—the parts that look like little legs on each steak. Because they're so thin, they cook the fastest and are easy to break when you attempt to turn or lift the steaks. By evening out the shape of the steaks into rounds, as we do here, the fish cooks more evenly, and broken belly flaps are pretty much a non-issue. Plus they're boneless, which makes eating them that much easier.

How To Marinate With Miso

Miso marination is a technique that was traditionally used to preserve fish for its long journey inland. Preservative properties aside, when food is marinated in a mixture of miso and alcohol, the items assume the unique flavor of the miso itself.

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.