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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. One of my favorites food recipes. This time, I will make it a 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 current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice 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 must 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 Chicken breast (skinless)
  2. Take Japanese leek (the white portion)
  3. Get ★Dried wheat gluten (Fu)
  4. Get ★Egg
  5. Make ready rounded teaspoon ★Katakuriko
  6. Prepare ★Grated ginger (2 cm of the pre-grated tubed type)
  7. Get ★Salt
  8. Take -Teriyaki Sauce-
  9. Prepare Sake
  10. Take ☆Sugar
  11. Prepare ☆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 it up for this special food fluffy teriyaki tsukune with wheat gluten and chicken breast recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!