Recipe of Award-winning Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast. Great recipe for Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast. 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.

Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the beef to the pan and sear on all sides. Bai Qie Ji (Poached Chicken served with Green Onion Sauce) Cauliflower Soup.

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, fluffy teriyaki tsukune with wheat gluten and chicken breast. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast. 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.

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something that I have loved my entire life.

To get started with this recipe, we must 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 cook that.

The ingredients needed to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:

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

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Instructions 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..

In the large bowl, cream butter and sugar with electric mixer until fluffy and light. Add the eggs, one at the time and scraping down the bowl. Add lemon juice and mix until combined. Préparer vos moules à muffins en papier. Inspired by Chinese fried chicken recipes, karaage is a delicious izakaya or bento box favourite, comprised of crunchy, deep fried pieces of marinated chicken served with a liberal squeeze of lemon juice or a side pot of kewpie mayonnaise.

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