Resep
Chicken Yakitori with Tare Sauce
Bahan
Saus Tare:
Mie:
Kalian bisa cek disini:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong paha ayam menjadi potongan seukuran sekali suap untuk ditusuk sate.
- Parut bawang putih dan sedikit jahe ke dalam panci. Jahenya sedikit saja supaya tidak overpowering.
- Masukkan kecap asin, mirin atau saus manis Jepang, dan gula pasir.
- Masak dengan api kecil sampai hampir mendidih supaya rasa jahe dan bawang putihnya terekstrak, lalu matikan api.
- Tunggu saus tare sampai tidak panas lagi lalu tuang ke atas ayam.
- Aduk ayam sampai seluruhnya terlapisi saus dengan sempurna.
- Tutup lalu simpan di kulkas untuk dimarinasi minimal 30 menit. Kalau bisa 2 jam atau semalaman supaya rasanya lebih meresap.
- Potong bagian putih daun bawang dengan panjang sesuai selera.
- Tusuk ayam dan daun bawang secara berselang-seling di tusuk sate, kira-kira dua potong ayam lalu satu daun bawang. Sisakan sausnya untuk mengglaze nanti.
- Panaskan teflon tanpa minyak karena paha ayam sudah berlemak, lalu panggang sate dengan api sedang cenderung kecil supaya matangnya merata.
- Balik satenya lalu oleskan saus tare lagi supaya warnanya lebih cakep dan terkaramelisasi.
- Setelah matang, oles saus sekali lagi lalu bakar dengan torch supaya wangi dan warnanya makin cantik.
Ingredients
Tare Sauce:
Mie:
Kalian bisa cek disini:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh into bite sized pieces ready for skewering.
- Grate the garlic and a little ginger into a saucepan. Go easy on the ginger so it does not overpower everything.
- Add the soy sauce, the mirin or Japanese sweet sauce, and the granulated sugar.
- Cook over low heat until it is almost boiling, so the ginger and garlic flavours are drawn out, then turn off the heat.
- Let the tare sauce cool completely, then pour it over the chicken.
- Toss the chicken until every piece is coated in the sauce.
- Cover and refrigerate to marinate for at least 30 minutes. Two hours or overnight gives a much deeper flavour.
- Cut the white part of the spring onion into lengths to suit you.
- Thread the chicken and spring onion alternately onto skewers, roughly two pieces of chicken then one piece of spring onion. Keep some sauce back for glazing.
- Heat a non stick pan with no oil, since chicken thigh is already fatty, and grill the skewers over medium low heat so they cook through evenly.
- Turn the skewers and brush on more tare sauce so they colour and caramelise.
- Once cooked, brush with sauce one more time and torch the surface for extra aroma and colour.
Cook Mode
MODAL TEFLON! Yakitori~
Chicken Yakitori with Tare Sauce
MODAL TEFLON! Yakitori~
MODAL TEFLON! Yakitori~
Bahan
Saus Tare:
Mie:
Kalian bisa cek disini:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong paha ayam menjadi potongan seukuran sekali suap untuk ditusuk sate.
- Parut bawang putih dan sedikit jahe ke dalam panci. Jahenya sedikit saja supaya tidak overpowering.
- Masukkan kecap asin, mirin atau saus manis Jepang, dan gula pasir.
- Masak dengan api kecil sampai hampir mendidih supaya rasa jahe dan bawang putihnya terekstrak, lalu matikan api.
- Tunggu saus tare sampai tidak panas lagi lalu tuang ke atas ayam.
- Aduk ayam sampai seluruhnya terlapisi saus dengan sempurna.
- Tutup lalu simpan di kulkas untuk dimarinasi minimal 30 menit. Kalau bisa 2 jam atau semalaman supaya rasanya lebih meresap.
- Potong bagian putih daun bawang dengan panjang sesuai selera.
- Tusuk ayam dan daun bawang secara berselang-seling di tusuk sate, kira-kira dua potong ayam lalu satu daun bawang. Sisakan sausnya untuk mengglaze nanti.
- Panaskan teflon tanpa minyak karena paha ayam sudah berlemak, lalu panggang sate dengan api sedang cenderung kecil supaya matangnya merata.
- Balik satenya lalu oleskan saus tare lagi supaya warnanya lebih cakep dan terkaramelisasi.
- Setelah matang, oles saus sekali lagi lalu bakar dengan torch supaya wangi dan warnanya makin cantik.
Ingredients
Tare Sauce:
Mie:
Kalian bisa cek disini:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken thigh into bite sized pieces ready for skewering.
- Grate the garlic and a little ginger into a saucepan. Go easy on the ginger so it does not overpower everything.
- Add the soy sauce, the mirin or Japanese sweet sauce, and the granulated sugar.
- Cook over low heat until it is almost boiling, so the ginger and garlic flavours are drawn out, then turn off the heat.
- Let the tare sauce cool completely, then pour it over the chicken.
- Toss the chicken until every piece is coated in the sauce.
- Cover and refrigerate to marinate for at least 30 minutes. Two hours or overnight gives a much deeper flavour.
- Cut the white part of the spring onion into lengths to suit you.
- Thread the chicken and spring onion alternately onto skewers, roughly two pieces of chicken then one piece of spring onion. Keep some sauce back for glazing.
- Heat a non stick pan with no oil, since chicken thigh is already fatty, and grill the skewers over medium low heat so they cook through evenly.
- Turn the skewers and brush on more tare sauce so they colour and caramelise.
- Once cooked, brush with sauce one more time and torch the surface for extra aroma and colour.
Cook Notes
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