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Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast
Introduce
Chef :
cookpad.japanFluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast
I came up with this recipe because I wanted to make healthy chicken breast even healthier.
Ingredient
Food ration :
16 servings
200 grams
Chicken breast (skinless)
15 grams
★Dried wheat gluten (Fu)
1
★Egg
1 dash
★Salt
1 tbsp
Sake
1 tbsp
☆Sugar
1 1/2 tbsp
☆Soy sauce
Cooking instructions
* Step 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.
* Step 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.
* Step 3
Take step 2 out of the food processor. Wet your hands and shape the mixture into balls, and flatten out.
* Step 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.
* Step 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.
* Step 6
Eat it together with mayonnaise if you like.
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