Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something which I have 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. Gingery chicken meatballs aren't just a thing for Japanese yakitori restaurants.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:
- Get Chicken breast (skinless)
- Get Japanese leek (the white portion)
- Get ★Dried wheat gluten (Fu)
- Get ★Egg
- Get rounded teaspoon ★Katakuriko
- Get ★Grated ginger (2 cm of the pre-grated tubed type)
- Get ★Salt
- Get -Teriyaki Sauce-
- Prepare Sake
- Take ☆Sugar
- Make ready ☆Soy sauce
The most popular version is made with ground chicken so people often associate Tsukune recipe with Japanese grilled chicken meatballs. Japanese Chicken Meatballs called 'Tsukune' are one of the regular yakitori dish items. Soft and bouncy chicken meatballs are skewered and chargrilled The chicken thigh mince adds fat to the mince that makes the meatballs soft and juicy and compensates for the dryness of the breast mince. Simply cut up some boneless skinless chicken breasts into bite-sized pieces, and start sauteing them in a skillet.
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.
Then while they're cooking, whisk together this simple teriyaki sauce. 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! Here is how-to debone chicken thigh step by step pictures. Homemade Teriyaki Sauce Recipe can be used many many dishes. These Teriyaki Chicken Noodles are a twist on these popular Teriyaki Zoodles and Teriyaki Rice.
So that’s going to wrap this up for this exceptional food fluffy teriyaki tsukune with wheat gluten and chicken breast recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
