Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast
Ingredients
- 200 grams Chicken breast, (skinless)
- 10 cm Japanese leek, (the white portion)
- 15 grams wheat gluten, Dried, (Fu)
- 1 Egg
- 1 rounded teaspoon Katakuriko
- 1 tsp ginger, Grated, (2 cm of the pre-grated tubed type)
- 1 dash Salt
- 1 tbsp Sake
- 1 tbsp Sugar
- 1 1/2 tbsp Soy sauce
Directions
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.