Step-by-Step Guide to Prepare Speedy Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. It is one of my favorites food recipes. For mine, I will make it a 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 is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook fluffy teriyaki tsukune with wheat gluten and chicken breast using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:

1. Prepare Chicken breast (skinless)
2. Make ready 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. Prepare ★Salt
8. Make ready -Teriyaki Sauce-
9. Prepare Sake
10. Take ☆Sugar
11. Make ready ☆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.

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