How to Cook Appetizing Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Without fail cooking ultimate Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast easy, yummy, practical.

Good Evening every body, at this time you get present recipe Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast with 11 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast.

Ingredients for Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

1. Prepare 200 grams : Chicken breast (skinless).

2. Prepare 10 cm : Japanese leek (the white portion).

3. Needed 15 grams : ★Dried wheat gluten (Fu).

4. Prepare 1 : ★Egg.

5. Needed 1 : rounded teaspoon ★Katakuriko.

6. Prepare 1 tsp : ★Grated ginger (2 cm of the pre-grated tubed type).

7. Needed 1 dash : ★Salt.

8. Needed : -Teriyaki Sauce-.

9. Needed 1 tbsp : Sake.

10. Needed 1 tbsp : ☆Sugar.

11. Prepare 1 1/2 tbsp : ☆Soy sauce.

If all ingredients Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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