Beef Yakiniku

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 400 gr Daging has dalam/iga-iris tipis, 2 sm Minyak sayur
• ½ Bawang bombay & 3 Daun bawang-iris2, 20 gr Mentega
• 1 Paprika/Cabai hijau-iris melintang, 1 sm Wijen-sangrai
• 1 sm Minyak wijen, 120 ml Air+2 st Kaldu sapi bubuk
• 2 Bawang putih-haluskan

Saus:

• 1½ st Lada hitam bubuk, 30 ml Wine putih, 60 ml Sake
• 25 gr Gula merah, 50 ml Saus soya pekat/Kikkoman
• 1 Bawang putih-haluskan

Salad:

• 75 gr Kol & 50 gr Wortel-serut, ½ st Gula, 1 st Air nipis
• ¼ st Garam, 100 ml saus Thousand island

 

Cara membuat

• Didihkan semua bahan saus dengan api sedang, angkat. Lumuri daging dengan saus tersebut, diamkan 30 menit.
• Tumis bawang putih, bombay & paprika dengan mentega, sisihkan. Panaskan minyak sayur dengan api sedang. Masukkan daging & saus perendamnya, aduk sampai daging berubah warna. Tuangi kaldu, masak hingga cairan berkurang. Masukkan minyak wijen, daun bawang & tumisan bombay-paprika, aduk rata. Angkat, taburi wijen.
• Salad: Remas2 kol & wortel dengan garam, gula & jeruk nipis. Campur dengan saus Thousand island, aduk.

 

Ingredients

• 400 gr Beef tenderloin/rib eye-thinly sliced, 1 tbsp Sesame oil
• ½ Onion & 3 Green onion-sliced, 1 tbsp Sesame seeds-roasted
• 2 Garlic cloves-grind, 120 ml Water+2 tsp Beef broth powder
• 1 Green Paprika/Chili-sliced, 2 tbsp Vegetable oil, 20 gr Butter

Salad ingredients:

• 75 gr Cabbage+50 gr Carrot-shredded, ½ tsp Sugar, ¼ tsp Salt
• 100 gr Thousand island, 1 tsp Lime juice

Sauce ingredients:

• 1½ tsp ground Black pepper, 25 gr Palm sugar, 50 ml Soy sauce
• 1 Garlic clove-grind, 60 ml Sake, 30 ml White wine

 

Directions

• Boil all sauce ingredients over low-medium heat. Remove from the heat. Marinate the beef with sauce mixture for 30 minutes.
• Sauté garlic, onion & paprika with butter; set aside. Heat vegetable oil over medium heat. Add in the beef & marinate sauce. Cook & stir until the beef color change. Add in the beef broth-water mixture; let it simmer until the liquid reduced. Stir in sesame oil, green onion & sautéed onion-paprika. Remove from the heat. Sprinkle with sesame seed
• Salad: Squeeze vegetables with salt, sugar & lime juice. Combine it well with thousand island.

Beef Teriyaki

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging has dalam/iga-potong tipis, 2 sm Mentega
• 100 ml Kaldu, 2 Bawang putih-haluskan, 2 sm Minyak wijen
• 2 Daun bawang+½ Bawang bombay+½ Paprika-iris2
• 2 st Wijen-sangrai

Saus:

• 1 Bawang putih-haluskan, 1 st Jahe parut, 75 ml Saus soya
• 50 gr Gula merah, 2 sm Kecap manis, 1 st Lada bubuk

Acar:

• 200 gr Wortel & 100 gr Lobak putih-serut, 1 st Garam
• 1 sm Gula, 1 sm Cuka

Salad:

• 200 gr Kol-iris halus

Salad dressing: *

• 1½ st Mustard, 4 st Saus tomat, 3 Kuning telur, ¼ st Lada
• ½ sm Air lemon, ½ st Garam, 1½ st Gula+1 sm Air panas
• 300 ml Minyak salad

 

Cara membuat

• Didihkan bahan saus di api kecil-sedang, angkat. Lumuri daging dengan saus tersebut. Diamkan di kulkas selama 1 jam. Sementara itu, panaskan oven 150°C. Campur daging dengan 1 sm minyak wijen lalu panggang selama 3-4 menit.
• Tumis bawang putih, bombay, paprika dengan mentega hingga mulai layu. Beri kaldu & 1 sm minyak wijen. Masukkan daging panggang & beri 2-3 sm air yang keluar dari daging sewaktu dipanggang. Masak hingga cairan hampir habis. Masukkan daun bawang, aduk & masak sebentar. Taburi wijen.
• Acar: Aduk sayuran dengan garam, gula, cuka.
• Salad: Campur kuning telur & mustard. Kocok searah dengan mixer. Tuangi minyak salad sediki2 sambil terus dikocok hingga kental. Masukkan bahan lain, aduk rata dengan whisk. Campur dressing ini dengan kol.
• * Salad dressing ini dapat diganti dengan saus Thousand Island botolan.

 

Ingredients

• 500 gr Beef tenderloin/rib eye-thinly sliced, 2 tbsp Butter
• 2 Green onion+½ Onion+½ Paprika-slice, 2 Garlic cloves-grind
• 2 tsp Sesame seeds, 2 tbsp Sesame oil, 100 ml Beef broth

Sauce ingredients:

• 1 Garlic clove-grind, 1 tsp grated Ginger, 1 tsp ground Pepper
• 50 gr Palm Sugar, 2 tbsp Sweet soy sauce, 75 ml Soy sauce

Pickle ingredients:

• 100 gr Daikon radish & 200 gr Carrot-shredded, 1 tbsp Sugar
• 1 tsp Salt, 1 tbsp Vinegar

Salad:

• 200 gr Cabbage-shredded

Salad dressing ingredients: *

• 3 Egg yolks, 1½ tsp Mustard, ½ tbsp Lemon juice,½ tsp Salt
• 300 ml Salad oil, 4 tsp Tomato sauce, ¼ tsp ground Pepper
• 1½ tsp Sugar+1 tbsp hot Water

 

Directions

• Boil all of the sauce ingredients over low-medium heat; remove from the heat. Marinate beef with the sauce in the fridge for 1 hour. Meanwhile, preheat the oven to 150°C. Mix beef with 1 tbsp of sesame oil & then bake for 3-4 minutes.
• Sauté the onion, garlic & paprika with butter until it starts to wilt. Pour in beef broth & 1 tbsp of sesame oil. Put in the beef & 2-3 tbsp of drippings from roasting. Simmer until the sauce almost dries. Stir in green onion & cook for a while. Remove from the heat & then sprinkle with sesame seed.
• Pickle: Mix the vegetables with salt, sugar & vinegar.
• Salad: Set egg yolk together with mustard. Using a mixer, beat the egg yolks mixture in one direction. Add in salad oil a little at a time; beat until it's thicker. Put in other dressing ingredients & then whisk to combine it well. Combine this salad dressing with shredded cabbage.
• * Salad dressing can be substitute with Thousand Island.

Chicken Katsu

In Indonesian & English (the English version is below the recipe written in Indonesian)

 

Bahan

• 2 Fillet dada Ayam-belah 2, 1 sm Air jeruk nipis
• 1 sm Kecap asin, 1 st Jahe bubuk, 1 st Garam
• 1 st Lada bubuk, 1 Telur+2 sm Susu-aduk
• 1 Bawang putih-haluskan, 125 gr Tepung panko
• 8 sm Terigu, Minyak goreng secukupnya

Acar:

• 50 gr Lobak & 50 gr Wortel-serut, 1½ st Garam
• 4 st Gula, 2 st Cuka

Salad:

• 150 gr Kol-iris halus, 1 Tomat-potong2
• 2 sm Thousand Island

Saus:

• 3 sm Saus Teriyaki/Worcestershire*, 7 st Gula
• ½ st Garam, 2 st Spicy yellow karashi/Mustard*
• 1 Bawang putih-haluskan, 7 sm Air, ½ st Pala
• 1 st Tomat pasta, 3 sm Soy sauce (Shoyu)
• ½ st Lada bubuk, ½ st Bumbu ngohiong

Cara membuat

• Saus: Siapkan saus minimal 1 jam sebelum memasak ayam. Campur semua bahan di panci, rebus sambil diaduk hingga mendidih dengan api sedang. Angkat dan biarkan hingga mencapai suhu ruang. Simpan di kulkas agar rasanya merata & lebih intensif. 
• Lapisi tiap belahan ayam dengan plastik. Pukul2 ayam dengan palu hingga agak pipih, dengan ketebalan ± 1½ cm. Lumuri ayam dengan air jeruk nipis, kecap asin, lada, garam, jahe & bawang putih. Diamkan 30 menit di kulkas. Sementara itu siapkan salad dan acar.
• Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.
• Balur ayam dengan terigu, celup di telur lalu balur dengan panko. Diamkan 30 menit di kulkas. Goreng hingga matang & cokelat kekuningan (± 8 menit).
• Iris2 ayam memanjang tipis, beri sedikit saus di atasnya. Sisa saus dapat dihidangkan sebagai pencelup ayam selagi makan. Sajikan bersama nasi hangat, acar & saladnya.
• * Waktu membuat saya memakai saus teriyaki, bukan worcestershire & untuk mustardnya saya pakai Mustard buah ara yang rasanya lebih fruity.

Ingredients

• 2 Chicken breast halves-halved, 1 tsp Ginger powder
• 1 tbsp Lime juice, 1 tbsp Salty soy sauce, 1 tsp Salt
• 1 tsp ground Pepper, 1 Egg+2 tbsp Milk-mix, Oil
• 2 Garlic cloves-grind, 8 tbsp Flour, 125 gr Panko

Pickel:

• 50 gr Carrot & 50 gr Radishes-shredded
• 4 tsp Sugar, 1½ tsp Salt, 2 tsp Vinegar

Salad:

• 150 gr Cabbage-shredded, 1 Tomato-sliced
• 2 tbsp Thousand island

Sauce:

• 3 tbsp Teriyaki/Worcestershire sauce*, 7 tbsp Water
• 1 Garlic clove-grind, ½ tsp ground Pepper, ½ tsp Salt
• ½ tsp ground Nutmeg, ½ tsp Chinese 5-spice powder
• 2 tsp Spicy yellow karashi (Mustard)*, 7 tsp Sugar
• 1 tsp Tomato paste, 3 tbsp Soy sauce (Shoyu)

Directions

• Sauce: Prepare the sauce minimum 1 hour before cooking the chicken. Pour sauce ingredients into a pot. Mix & bring the mixture over medium heat to a boil: stir continuously. Remove from the heat, let it cool down to room temperature. Put the sauce in the refrigerator to allow the flavors to blend & more intense. 
• Place a wax paper/plastic wrap above chicken breast slices. Using a mallet, pound the breast to flatten it into ~ 1½ cm thick. Smear chicken with lime juice, salty soya sauce, pepper, salt, ginger & garlic. Set chicken in the refrigerator for 30 minutes. Meanwhile, prepare the salad & pickle.
• Salad: Combine cabbage, tomato with Thousand Island. Pickle: combine all ingredients, mix well.
• Roll the chicken in flour, dip in beaten egg & then roll it in panko. Set it in the fridge for 30 minutes. Fry in hot oil until golden brown (~ 8 minutes).
• Slice chicken into thin strips & top with a drizzle of sauce. You could use the rest of sauce as a dip for the chicken. Serve the chicken with warm steamed rice, the pickle & salad.
• * When I made the sauce, instead of worcestershire, I used teriyaki sauce & the for mustard, I used common fig mustard (it gave fruity taste).

Chicken Teriyaki Panggang/Bakar (Baked/Grilled Chicken Teriyaki)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan
Saus Teriyaki:

• 155 ml Mirin, 1 sm Jahe parut, 4½ st Cuka beras
• 65 gr Gula, 1 st Minyak wijen, 235 ml Saus soya
• 7 Bawang putih-haluskan, ½ st Lada hitam bubuk
• ¼ st Cabai bubuk

Salad:

• 150 gr Kol-serut, 1 Tomat-iris, 2 sm Thousand Island

Ayam:

• 3 belahan Fillet dada Ayam-belah 2, 3 st Minyak wijen
• 120 ml Lemon juice+1 sm Air nipis-campur, 1 st Garam
• 3 st Jahe parut, 2 st Wijen-sangrai
• 1 st Cabai bubuk (opsional)

Acar:

• 100 gr Wortel & 100 gr Lobak-serut, 1½ st Garam
• 3 st Gula, 2 st Cuka

Cara membuat

• Saus Teriyaki: Didihkan mirin dng api panas, kclkan api ke pns sedang, aduk 10 mnt. Tuang soya sauce, cuka, minyak wijen & gula. Mskkan bawang pth, cabai bubuk & lada. Aduk lagi 5 menit. Simpan di wadah tertutup rapat dlm kulkas. (Kalau tdk punya mirin dpt diganti dng sake & gula dng perbadingan 3:1).
• Kerat ayam secara diagonal. Campur ayam, 350 ml saus teriyaki, juice, bawang putih, garam, jahe, cabai bbk & minyak wijen di wadah, aduk2 agar campuran merata terkena di ayam. Tutup & simpan di kulkas 4-5 jam, balik2an posisi ayam sesering mungkin. Kemudian ayam dapat dipanggang/dibakar (sesuai selera)
• Bakar: Panaskan alat bakaran, ulas sisi permukaan utk membakar dng sedikit minyak. Keluarkan ayam dari kantung, bakar 6-8 mnt (sampai matang).
• Panggang: Panaskan oven 220° C. Letakkan ayam di wadah yg sdh diolesi sedikit minyak. Ulas seluruh permukaan ayam dng saus. Panggang 20 mnt, balikkan & panggang lg 15-20 mnt. Saat memanggang ulasi ayam dng saus tiap 10 mnt.
• Tuang sisa saus di pan, masak dng api kecil sampai kental. Tuang saus diatas ayam, tabur wijen
• Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.

Ingredients

Teriyaki Sauce Mixture:

• 155 ml Mirin, 235 ml Soy sauce, ½ tsp ground Black pepper
• 1 tsp Sesame oil, ¼ tsp Chili powder, 7 Garlic cloves-grind
• 4½ tsp Rice vinegar, 1 tbsp grated Ginger, 65 gr Sugar

Salad:

• 150 gr Cabbage-shredded, 1 Tomato-sliced
• 2 tbsp Thousand Island

Chicken:

• 3 Chicken breast halves-halved, 3 tsp grated Ginger
• 1 tsp Salt, 2 tsp Sesame seed-roasted, 3 tsp Sesame oil
• 120 ml Orange juice+1 tbsp Lime juice-mix
• 1 tsp Chili powder (optional)

Pickle:

• 100 gr Radishes & 100 gr Carrot-shredded, 1½ tsp Salt
• 3 tsp Sugar, 2 tsp Vinegar

Directions

• Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, let it simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 min. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).
• Make shallow diagonal slashes in the chicken breast thickest part. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container or plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)
• Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 min each side (until juices run clear when chicken is pierced with a fork).
• Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 min. Turn pieces over & bake 15-20 min longer (until no longer pink & juices run clear). Brush with sauce every 10 min during cooking.
• Pour the remaining sauce into the pan. Simmer on low heat until the sauce thicken. Pour the sauce over the teriyaki chicken, sprinkle it with Sesame seed.
• Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.