Tag Archives: Age

Tori no Tatsuta Age – Deep Fried Marinated Chicken Recipe

Tori no tatsuta age – deep fried marinated chicken to me is a very underrated Japanese fried chicken dish. At a glance it looks very similar to the more popular tori no karaage. Both are bite-sized fried chicken thigh, both are popular izakaya fare, but I think tori no tatsuta age wins in term of flavor.

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Making tatsuta age marinating sauce

The main difference between tatsuta age and karaage lies in the marinating sauce.

To make tatsuta age, you need to first marinade pieces of chicken thigh meat in soy sauce, mirin, sake, and ginger juice.

Ginger juice is basically strained liquid of grated ginger, so you start by grating fresh ginger, and then strain to get the juice.

A 30 minute marinate is typically enough, though it won’t hurt if you marinate for up to 2 hours.

Tori no Tatsuta Age - Deep Fried Marinated Chicken

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Katakuriko (potato starch)

Once the chicken is properly marinated, pat them dry, and transfer into a ziplock bag.

Into the bag, add about half a cup of katakuriko, which is potato starch.

TIPS: Most Asian markets stock this starch, but if that is a hassle, corn starch does a wonderful job as substitute.

With the chicken and starch in the ziplock bag, give it a vigorous shake so every piece of chicken is coated with the starch.

Tori no Tatsuta Age - Deep Fried Marinated Chicken

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Egg white scallion ginger batter and deep frying

Once they are coated, it is close to ready for deep frying. I typically start heating my pot of oil while I make the batter.

Whisk egg whites until foamy, then add even more katakuriko (or corn starch), thinly sliced scallions, and grated ginger. Mix well, and this is the batter for the chicken.

Once the oil is hot (~ 170 Celsius / 340 Fahrenheit), coat the chicken pieces in the egg white batter, and fry in the hot oil until golden brown.

Tori no Tatsuta Age - Deep Fried Marinated Chicken

Tori no Tatsuta Age – Deep Fried Marinated Chicken

Open some cold beers

Like I said, tori no tatsuta age is a popular izakaya fare. Meaning, the best way to enjoy these fried chicken is with copious amount of cold beer. Or some hot sake if that is more your thing.

But summer is approaching, and the weather is definitely getting warmer, so excuse me while I gobble down my fried chicken with some beer 😉

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Dendeng Age – Spiced Ground Beef Recipe

Dendeng age is Indonesian spiced ground beef that is super handy to have. We enjoy this easy to cook ground beef as topping for nasi gurih, though regular steamed rice can be used too. If you wish, you can even eat it with noodles or pasta. 🙂

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

What is dendeng?

Dendeng is basically Indonesian beef jerky, typically made from thinly sliced meat cooked with a mixture of spices and sugar. The most popular version of Indonesian dendeng is dendeng balado from Padang cuisine, which is super spicy as with typical Padang dishes. Dendeng age, on the other hand, originates from East Java and is mainly sweet. You can still make it a bit spicy by adding a couple of bird-eye chilies if you wish, though keeping it free of chilies means almost everyone can enjoy this dendeng. 🙂

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

What do I need to cook Indonesian dendeng age?

To make dendeng age, you will need:

  • ground beef, though you can use thinly sliced beef too for a more traditional approach
  • daun salam (Indonesian bay leaves), omit this if you don’t have them and don’t substitute with regular bay leaves
  • kecap manis (Indonesian sweet soy sauce)
  • palm sugar, or substitute with dark brown sugar
  • salt
  • tamarind
  • coconut milk
  • water
  • kaffir lime leaves
  • shallots
  • garlic
  • galangal
  • coriander powder
  • cumin powder

Once you have all the above ingredients, we can start cooking our dendeng age, like so:

  1. Prepare a spice paste by grinding together shallots, garlic, galangal, coriander, and cumin.
  2. Heat oil in a wok/frying pan over medium-high heat. Sauté spice paste and daun salam (if using) until fragrant. About 5 minutes.
  3. Add ground beef (or thinly sliced beef), cook until no longer pink.
  4. Season with kecap manis, palm sugar, salt, and tamarind juice. Mix well.
  5. Add coconut milk and water, stir, and bring to a boil. Reduce heat to a simmer and cook until the sauce is completely absorbed by the meat and quite dry. Towards the end, you may need to stir quite often to prevent the meat from sticky to the wok/frying pan.

And our dendeng age is done!

Indonesian dendeng age - spiced ground beef.

Indonesian dendeng age – spiced ground beef.

What do I serve with dendeng age?

Dendeng age is enjoyed mainly as topping/side dish for steamed white rice, especially nasi gurih, alongside even more dishes to make a complete Indonesian rice set, such as:

Most people prepare dendeng age ahead of time and let it age for 2-3 days since the flavor improves with time. I usually store my dendeng age in an airtight container in the fridge and simply reheat the amount that I wish to eat with my steamed rice as needed.

Indonesian dendeng age - spiced ground beef.

Indonesian dendeng age – spiced ground beef.

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