Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast
Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have fluffy teriyaki tsukune with wheat gluten and chicken breast using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:
  1. Prepare 200 grams Chicken breast (skinless)
  2. Get 10 cm Japanese leek (the white portion)
  3. Prepare 15 grams ★Dried wheat gluten (Fu)
  4. Take 1 ★Egg
  5. Make ready 1 rounded teaspoon ★Katakuriko
  6. Make ready 1 tsp ★Grated ginger (2 cm of the pre-grated tubed type)
  7. Take 1 dash ★Salt
  8. Make ready -Teriyaki Sauce-
  9. Take 1 tbsp Sake
  10. Make ready 1 tbsp ☆Sugar
  11. Take 1 1/2 tbsp ☆Soy sauce
Steps to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:
  1. Cut the chicken breast meat and Japanese leek into pieces, and blend in the food processor for about 10 seconds. Please refer to the helpful hints section if you don't have a food processor.
  2. Break up the wheat gluten into step 1 by hand. (In order to blend it in smoothly). Add in the ★ ingredients, and blend well in the food processor until the mixture becomes sticky.
  3. Take step 2 out of the food processor. Wet your hands and shape the mixture into balls, and flatten out.
  4. Heat up 1 tablespoon of oil in a frying pan, and fry until golden brown over a high heat. Add in sake after browning, and steam-cook covered with a lid for about 2 minutes.
  5. Remove the lid, reduce to a medium heat, add in the ☆ ingredients, and coat in the sauce while shaking the frying pan back and forth. It's done once most of the liquid has evaporated.
  6. Eat it together with mayonnaise if you like.

So that’s going to wrap it up for this exceptional food fluffy teriyaki tsukune with wheat gluten and chicken breast recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!