Recommendation to Serving Extraordinary Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast
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To cook an unforgettable Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast, below are the components required:
- Provide 200 grams of Chicken breast (skinless).
- Provide 10 cm of Japanese leek (the white portion).
- Prepare 15 grams of ★Dried wheat gluten (Fu).
- Prepare 1 of ★Egg.
- Use 1 of rounded teaspoon ★Katakuriko.
- Get 1 tsp of ★Grated ginger (2 cm of the pre-grated tubed type).
- Get 1 dash of ★Salt.
- Use of -Teriyaki Sauce-.
- Take 1 tbsp of Sake.
- Prepare 1 tbsp of ☆Sugar.
- Get 1 1/2 tbsp of ☆Soy sauce.
After preparing the materials, now you are good to prepare your appetizing Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast by following the instructions below:
Tsukune are little Japanese meatballs, cooked and then marinated with homemade Teriyaki sauce. They are traditionally made of chicken but I had some minced pork to use up, so I did, and they were delicious. The kids really liked them and I loved the fact that the adults can dip theirs into the Shichimi. Teriyaki is derived from the Japanese root words teri, to shine, and yaki, to broil or grill. That's the way traditional teriyaki looks: shiny and incised with grill marks.
Recipe : Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast
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