Recipe: Tasty Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast.

You can cook Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

1. It’s 200 grams of Chicken breast (skinless).
2. It’s 10 cm of Japanese leek (the white portion).
3. Prepare 15 grams of ★Dried wheat gluten (Fu).
4. Prepare 1 of ★Egg.
5. You need 1 of rounded teaspoon ★Katakuriko.
6. Prepare 1 tsp of ★Grated ginger (2 cm of the pre-grated tubed type).
7. It’s 1 dash of ★Salt.
8. You need of -Teriyaki Sauce-.
9. It’s 1 tbsp of Sake.
10. You need 1 tbsp of ☆Sugar.
11. Prepare 1 1/2 tbsp of ☆Soy sauce.

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast step by 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..
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..