COOK. DUNK. COOK.
We wish you could taste this Chicken Satay with peanut sauce, crispy rice, sweet soy and Gula Jawa -- a favorite at GADO GADO in Portland, OR, from James Beard nominated Chef Thomas Pisha-Duffly. We're all about building flavor with fire so any tips we get from Chefs and friends we love sharing with you.
It's so simple. Chef Thomas par-cooks his marinated chicken skewers (aka yakitori) with a first sear on the binchotan to start that delicious caramelization and begin releasing the natural juices that give so much flavor. The next step is the key -- he then DUNKS the skewer in his Tare (Tare is a multipurpose glaze and dipping sauce consisting of soy sauce, sake, brown sugar, and sweet mirin). After a good coating he returns the skewer to the hot, Thaan Charcoal fire and finishes his cook reinforcing the natural juices and adding that unmistakable charcoal CHAR. Now you know so get your Thaan Charcoal, fire it up and you can start adding flavor in your kitchen, backyard or restaurant too.
COME TOGETHER AROUND FOOD.
ORDER THAAN CHARCOAL HERE