Скачать или смотреть Juicy & Wangi! Resep CHICKEN TSUKUNE / BOLA AYAM JEPANG [Favorit Anak]

Resep lengkap buka di description box ini dan geser sampai ke bawah.
*English description is at the bottom section.*

00:00 : intro
01:21 : persiapan bahan (prepping the ingredients)
01:58 : iris bahan (slicing the ingredients)
02:14 : campur bahan (mixing)
03:45 : cetak dan masak adonan (shaping and cooking)
05:40 : hidangan siap & serving (the dish is ready to serve)

#ChickenTsukune #ResepBolaAyamJepang #ResepDevinaHermawan

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[INDONESIAN]
Resep Chicken Tsukune (untuk 4 porsi)

Bahan:
300 gr paha ayam giling
1 cm jahe
2 siung bawang putih
½ butir telur, kocok
50 gr wortel
¼ buah bawang bombai
2 sdm tepung roti putih
½ sdt garam
1 sdt kaldu jamur
½ sdm gula pasir
1/8 sdt merica
saus teriyaki

Pelengkap:
nasi putih
wijen panggang

Cara membuat:
1. Potong kotak bawang bombai
2. Di dalam mangkuk, masukkan paha ayam giling, bawang putih parut, jahe parut, wortel parut, bawang bombai, telur, tepung roti, garam, kaldu jamur, gula pasir dan merica, aduk rata
3. Panaskan sedikit minyak, masukkan adonan yang dibentuk bulat dengan scoop ice cream ke dalam wajan kemudian pipihkan sedikit, masak hingga kecokelatan
4. Masukkan saus teriyaki dan sedikit air. Tutup dan masak hingga meresap
5. Chicken tsukune siap disajikan

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[ENGLISH]
Chicken Tsukune Recipe (yield 4 servings)

Ingredients:
300 g ground chicken thigh
1 cm ginger
1 clove garlic
½ pc egg, beaten
50 g carrot
¼ pc onion
2 tbsp white breadcrumb
½ tsp salt
1 tsp mushroom bouillon
½ tbsp sugar
1/8 tsp pepper
Teriyaki sauce

Sides:
White rice
Toasted sesame seed

Steps:
1. Dice the onion.
2. In a bowl, add ground chicken thigh, grated garlic, grated ginger, grated carrot, onion, egg, breadcrumbs, salt, mushroom bouillon, sugar, and pepper. Mix well.
3. Heat a little oil. Scoop the meat mixture with an ice cream scoop into the pan, then flatten slightly. Cook until browned.
4. Add Teriyaki sauce and a little water. Cover and cook until absorbed.
5. Chicken Tsukune is ready to serve.

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