Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something that I’ve loved my entire life.
Tsukune (つくね) is Japanese chicken meatballs that are skewered and typically grilled over charcoal served in yakitori restaurants. Tender ground chicken skewers with bits of shiso leaves and scallions, drizzled with sweet soy sauce. Tsukune, Japanese-style chicken meatballs, is off the charts delicious!
To get started with this recipe, we have to prepare a few ingredients. 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.
The ingredients needed to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:
- Take 200 grams Chicken breast (skinless)
- Prepare 10 cm Japanese leek (the white portion)
- Get 15 grams ★Dried wheat gluten (Fu)
- Take 1 ★Egg
- Prepare 1 rounded teaspoon ★Katakuriko
- Make ready 1 tsp ★Grated ginger (2 cm of the pre-grated tubed type)
- Get 1 dash ★Salt
- Get -Teriyaki Sauce-
- Get 1 tbsp Sake
- Take 1 tbsp ☆Sugar
- Make ready 1 1/2 tbsp ☆Soy sauce
You can make them at home and cook them up in a flash. You don't have to go to a yakitori restaurant for these gingery Japanese chicken meatballs. They're called tsukune and are usually presented as perfect orbs on. Chicken meatballs called tsukune are a Japanese-restaurant favorite–they're essentially a chicken sausage mixture flavored with garlic and ginger.
Steps to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:
- 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.
- 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.
- Take step 2 out of the food processor. Wet your hands and shape the mixture into balls, and flatten out.
- 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.
- 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.
- Eat it together with mayonnaise if you like.
Use flat sword-shaped skewers instead of traditional round bamboo skewers to keep the meatballs from slipping when you try to turn them. These Teriyaki Chicken Noodles are a twist on these popular Teriyaki Zoodles and Teriyaki Rice. Plus, I use gluten free rice noodles and added lots of healthy chopped vegetables. The great thing about this recipe is that you can use any veggies you like or have on hand. I love using chicken thighs for my Chicken Teriyaki Recipe because it's so much easier and quicker to cook than chicken breast yet, so much flavorful and juicier as well!
So that’s going to wrap this up for this special food fluffy teriyaki tsukune with wheat gluten and chicken breast recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
