Liputan6.com, Jakarta – Not only Indonesia has a satay menu, Japan also has a satay dish which is usually called yakitori. This typical Japanese satay generally uses chicken meat.
Quoting from Matcha jpThursday 1 June 2023, usually pieces of chicken meat are skewered with bamboo skewers, then grilled with charcoal or gas. Various types of chicken parts can be used to make yakitori.
Each part has its own taste and texture, for example cartilage which feels crunchy and is low in calories. Apart from that, you can add bile which feels chewy because there is muscle tissue in it, and liver which feels soft on the tongue and is rich in iron.
The following is a practical recipe for Yakitori, Japanese style satay, summarized from the Cookpad sharing page, one of which is the account @Oceana_2020.
Yakitori
Ingredients:
500 grams chicken thigh fillet
Yakitori skewers
2 spring onions (white part)
Blueband/oil for greasing
Yakitori Sauce Ingredients:
1/2 cup soy soy (kikkoman)
1/2 cup mirin
1/4 cup sake (subs: shaoxing wine)
1/4 cup drinking water
2 tsp brown sugar
1 Onion
Manufacturing Steps:
- Prepare the ingredients, soak the skewers in hot water for about 30 minutes then skewer the meat. Turn on the oven to 500 degrees Celsius.
- Add soy sauce, mirin, Shaoxing wine, water, sugar and sliced onions. Bring to a boil then reduce the heat and cook until the sauce reduces by 1/3. Set aside and let it cool before using the sauce.
- Prepare a tray lined with aluminum foil (so it’s easy to wash later), grease it cooling rack with butter on the satay and put the satay into the hot oven for about 6 minutes. Then spread the yakitori sauce on both sides of the satay, add it again and continue grilling for 4 minutes
- Remove from the oven, you can consume it straight away or if you want it to be more fragrant char grill can be baked first. Prepare the griddle, spread with butter then add the satay, grill the satay over medium heat, turning back and forth.
Note: This recipe has a lot of leftovers, you can store it in the refrigerator without pre-slicing the onions. Lasts 2 months in a glass container.
