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Alright, don’t linger, let’s course of action this fluffy teriyaki tsukune with wheat gluten and chicken breast menu with 11 materials which are absolutely easy to find, and we have to process them at the very least through 6 measures. You should commit a while on this, so the resulting food could be perfect.

Composition - Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast:

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

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast how to cook:

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.

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