Simple Way to Prepare Speedy Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Hey everyone, it's me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Speedy Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first 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 it.

I came up with this recipe because I wanted to make healthy chicken breast even healthier. If you don't have a food processor, then use ground chicken and finely chop the Japanese leek. After that, just mix the ingredients together, and you will be able to make it in the same way. Recipe by Maichael. (Yields about 16-17 chicken meat balls)

Ingredients and spices that need to be Take to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:

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

Steps to make 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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So that is going to wrap it up for this special food Recipe of Favorite Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!