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The sauce is made of shallots, garlic, candlenuts, coconut milk, and turmeric. [38] Sate Blora A variant originating in Blora, in Central Java. This variant is made of chicken (meat and skin) pieces that are smaller compared to the other variants. It is normally eaten with peanut sauce, rice, and a traditional soup made of coconut milk and herbs.
For the yakitori sauce: Whisk together all the ingredients in a small saucepan. Bring to a boil over medium- high heat, reduce the heat to medium, and simmer, stirring occasionally, until thickened, about 2 minutes. Recipe from Guy Fieri Food by Guy Fieri/William Morrow, an imprint of HarperCollins, 2011.
The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled, and the final dish may be garnished with spring onions. Shio-dare (塩ダレ, salt tare) is a clear, salty sauce that contains lemon, salt, oil, and Welsh onions. Goma-dare (ゴマだれ, sesame tare) is a sesame seed
Yakitori being grilled Yakitori as street food, with salty and sweet sauce Yakitori being freshly grilled in Tokyo. Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is ...
For the yakitori sauce: Whisk together all the ingredients in a small saucepan. Bring to a boil over medium- high heat, reduce the heat to medium, and simmer, stirring occasionally, until ...
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Nutrition: 1,770 calories, 130 g fat (22 g sat fat), 6,520 mg sodium, 78 g carbs (3 g fiber, 8 g sugar), 73 g protein. Fries and chicken tenders tossed in sauce make this list for a few reasons ...
Tsukune Seseri (left) and tsukune (right). Tsukune (つくね、捏、捏ね) is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori tare, which is often mistaken for teriyaki sauce.