Hello everybody, it is Brad, welcome to our recipe page. 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 am going to make it a little bit unique. This is gonna smell and look delicious.
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. Japanese Chicken Meatballs called 'Tsukune' are one of the regular yakitori dish items.
Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook fluffy teriyaki tsukune with wheat gluten and chicken breast using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:
- Get 200 grams Chicken breast (skinless)
- Take 10 cm Japanese leek (the white portion)
- Get 15 grams ★Dried wheat gluten (Fu)
- Get 1 ★Egg
- Get 1 rounded teaspoon ★Katakuriko
- Take 1 tsp ★Grated ginger (2 cm of the pre-grated tubed type)
- Take 1 dash ★Salt
- Take -Teriyaki Sauce-
- Take 1 tbsp Sake
- Take 1 tbsp ☆Sugar
- Make ready 1 1/2 tbsp ☆Soy sauce
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. Use flat sword-shaped skewers instead of traditional round bamboo skewers to keep the meatballs from slipping when you try to turn them.
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.
Skewered grilled chicken covered in Teriyaki sauce is the perfect dish for everything from afternoon barbecues to formal dinners, and our easy-to-follow chicken tsukune recipe and video has everything you need to make it at home! Ready for a delicious, authentic Japanese recipe you can use for any. 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.
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