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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. One of my favorites food recipes. This time, I will 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 popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready 10 cm Japanese leek (the white portion)
  3. Prepare 15 grams ★Dried wheat gluten (Fu)
  4. Prepare 1 ★Egg
  5. Prepare 1 rounded teaspoon ★Katakuriko
  6. Make ready 1 tsp ★Grated ginger (2 cm of the pre-grated tubed type)
  7. Get 1 dash ★Salt
  8. Get -Teriyaki Sauce-
  9. Prepare 1 tbsp Sake
  10. Take 1 tbsp ☆Sugar
  11. Get 1 1/2 tbsp ☆Soy sauce
Instructions 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 is going to wrap this up for this special food fluffy teriyaki tsukune with wheat gluten and chicken breast recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!