Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Source : 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 Secti...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : December 22, 2020

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.

    Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast recipe step 1 photo
  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.

    Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast recipe step 2 photo
  3. Take step 2 out of the food processor. Wet your hands and shape the mixture into balls, and flatten out.

    Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast recipe step 3 photo
  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.

    Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast recipe step 4 photo
  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.

    Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast recipe step 5 photo
  6. Eat it together with mayonnaise if you like.


Ingredients

  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

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