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Fluffy Teriyaki Tsukune With Wheat Gluten And Chicken Breast Recipe

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast Recipe
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Serving : 16
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Prepare the ingredients before making Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast in your home. Then, follow these steps below to serve Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast for your family or friends.

Ingredients: Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

  • 200 grams Chicken breast (skinless)
  • 10 cm Japanese leek (the white portion)
  • 15 grams ★Dried wheat gluten (Fu)
  • 1 ★Egg
  • 1 rounded teaspoon ★Katakuriko
  • 1 tsp ★Grated ginger (2 cm of the pre-grated tubed type)
  • 1 dash ★Salt
  • -Teriyaki Sauce-
  • 1 tbsp Sake
  • 1 tbsp ☆Sugar
  • 1 1/2 tbsp ☆Soy sauce

How to Make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Take step 2 out of the food processor. Wet your hands and shape the mixture into balls, and flatten out.
  • Step 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.
  • Step 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.
  • Step 6
  • Eat it together with mayonnaise if you like.
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