關於 yakiniku sauce uses ，我們在網路上蒐集到這些相關的討論、資訊與評價

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\新刊！魔法のてぬきおやつの続編が発売になりました♪/
『材料2つから!オーブン不使用!もっと!魔法のてぬきおやつ』
↓↓
https://www.amazon.co.jp/dp/4847070267

電子版も同時発売になりました！
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https://www.amazon.co.jp/gp/product/B08T14M8HH


\お陰様で再度重版していただき10万2千部に！本当に本当にありがとうございます！/
『世界一ラクチンなのに超美味しい！魔法のてぬきごはん』
↓
https://www.amazon.co.jp/dp/4847099621


\15万8千部突破!!お菓子レシピ本大賞♪/
『材料２つから作れる！魔法のてぬきおやつ』
↓
https://www.amazon.co.jp/dp/484709879X/

Amazon、その他ネット書店、全国の本屋さんで販売していただいております！
ぜひチェックしていただけると嬉しいです♪

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▽〝レンジチャプチェ〟の詳しいレシピはこちらのブログから♪
『てぬキッチンのブログ』⇒ https://www.tenukitchen.com/entry/2021/06/10/202233



▽twitterもやっているので、もし『てぬキッチン』のレシピをお試し頂いたら、＃てぬキッチン　をつけて投稿してもらえると嬉しいです♪
『てぬキッチンのtwitter』⇒ https://twitter.com/tenu_kitchen


【レンジチャプチェ】
今日は、全部耐熱ボウルに入れてレンジでチンするだけでめっちゃ美味しく仕上がる『レンジチャプチェ』を作りました！
しかも調味料も焼肉のタレを使うのでめちゃくちゃ簡単に超お手軽に作れるレシピです。
春雨も別茹で必要なし！これは簡単さも美味しさも一度作ったらリピートしたくなること間違いなしのイチオシメニューです。ぜひぜひお試しください♪

〈材料〉1~2人分
春雨 40g
豚ひき肉 70g
ピーマン 2個
☆焼肉のタレ 大さじ2と1/2
☆コチュジャン 小さじ1
☆豆板醤 小さじ1/4〜1/3
☆水 100cc
ごま油 大さじ1

▽チャンネル登録はこちらから♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1

【Microwave Japchae】
Today, I made "Microwave Japchae" which is very delicious just by putting it in a heat-resistant bowl and microwave it!
Moreover, since the seasoning uses the sauce of grilled meat, it is a recipe that can be made very easily and super easily.
No need to boil vermicelli separately! This is a recommended menu that you will definitely want to repeat once you have made it both easy and delicious. Please try it ♪

〈INGREDIENT〉For1~2
Vermicelli 40g
Minced pork 70g
2 peppers
☆ 2 and 1/2 tablespoons of yakiniku sauce
☆ Gochujang 1 teaspoon
☆ Doubanjiang 1/4 to 1/3 teaspoon
☆ Water 100cc
1 tablespoon sesame oil

▽Subscribe to my channel♪
⇒http://www.youtube.com/channel/UC1HZhN0HjriRUhqH7wGyRQg?sub_confirmation=1


◎お仕事の依頼等はこちらまで→tenukitchen_tenukin@yahoo.co.jp

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Sate Tuna Fish Pieces and Sate Minced Tuna with Coconut Paste grilled over charcoal.

Satay, modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.

Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa.

Indonesia is the home of satay (known as sate in Indonesian and pronounced similar to the English "satay"), and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago.

Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.