PAKE TEFLON DOANG - 3 RESEP SATE JEPANG YAKITORI UNTUK LIDAH LOKAL

Willgoz Kitchen March 17, 2021 Watch on YouTube ↗

Just Use a Pan - 3 Japanese Yakitori Skewer Recipes for the Local Palate

Link beli jawara online:

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Buat saus shoyu tare: campurkan kecap asin Jepang, brown sugar, cuka putih, jawara cabe tabur rasa jambal, larutan tapioka dan air, jahe parut, dan bawang putih parut, masak hingga mendidih dan sedikit mengental, sisihkan.
Potong dada ayam menjadi potongan cukup besar, lumuri dengan minyak, garam, dan jawara cabe tabur untuk versi shio (asin).
Potong paha ayam dengan ukuran serupa, lumuri dengan sedikit saus shoyu tare untuk marinasi, lalu potong daun bawang bagian putih.
Rebus kulit ayam dalam air mendidih bersama irisan jahe dan garam untuk membersihkan dan memudahkan pemotongan, lalu potong-potong.
Tusuk kulit ayam ke tusuk sate yang sudah direndam air.
Tusuk paha ayam berselang-seling dengan daun bawang (negima).
Tusuk dada ayam (3 potong per tusuk).
Panggang tusukan kulit ayam di atas teflon non-stick tanpa minyak dengan api sedang hingga krispi, angkat, buang minyak berlebih, lalu olesi dengan saus shoyu tare dan masak kembali hingga saus meresap dan mengental menyelimuti kulit.
Panggang tusukan paha ayam (negima) hingga sekitar 80% matang, kecilkan api, olesi dengan sisa saus shoyu, masak hingga saus mengental dan menyelimuti daging.
Panggang tusukan dada ayam dengan sedikit minyak hingga matang, taburi dengan jawara cabe tabur.
Sajikan ketiga jenis yakitori (kawa, negima, moo-neh) selagi hangat.

Link to buy Jawara online:

Steps were generated from the video narration. Watch the video if unsure.

Make the shoyu tare sauce: combine Japanese soy sauce, brown sugar, white vinegar, jawara chili flakes (jambal flavor), a tapioca-water slurry, grated ginger, and grated garlic, cook until boiling and slightly thickened, set aside.
Cut the chicken breast into fairly large pieces, rub with oil, salt, and jawara chili flakes for the shio (salted) version.
Cut the chicken thigh into similar-sized pieces, rub with a little of the shoyu tare for marinating, then cut the white part of the scallions.
Boil the chicken skin in water with sliced ginger and salt to clean it and make it easier to cut, then cut into pieces.
Thread the chicken skin onto skewers that have been soaked in water.
Thread the chicken thigh alternating with scallion pieces (negima).
Thread the chicken breast (3 pieces per skewer).
Grill the chicken skin skewers on a non-stick pan without oil over medium heat until crispy, remove, drain off excess oil, then brush with the shoyu tare and cook again until the sauce thickens and coats the skin.
Grill the chicken thigh (negima) skewers until about 80% cooked, lower the heat, brush with the remaining shoyu sauce, cook until the sauce thickens and coats the meat.
Grill the chicken breast skewers with a little oil until cooked, sprinkle with jawara chili flakes.
Serve all three types of yakitori (kawa, negima, moo-neh) while warm.