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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something that I have loved my entire life.

To begin with this particular recipe, we have to 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. Get 200 grams Chicken breast (skinless)
  2. Get 10 cm Japanese leek (the white portion)
  3. Prepare 15 grams ★Dried wheat gluten (Fu)
  4. Make ready 1 ★Egg
  5. Make ready 1 rounded teaspoon ★Katakuriko
  6. Take 1 tsp ★Grated ginger (2 cm of the pre-grated tubed type)
  7. Make ready 1 dash ★Salt
  8. Prepare -Teriyaki Sauce-
  9. Make ready 1 tbsp Sake
  10. Prepare 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 this up for this exceptional food fluffy teriyaki tsukune with wheat gluten and chicken breast recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!