Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

Fluffy Teriyaki Tsukune with Wheat Gluten and Chicken Breast

This is really cheap since it's made with wheat gluten and chicken breast.
It's really healthy, yet still goes great with rice!
You can easily make these fluffy teriyaki tsukune using a food processor.

Ingredients: 16-17 pieces

Chicken breast (skinless)
About 200 g
Japanese leek (white stalk)
About 10 cm
★Dried wheat gluten (Fu)
15 g
1 rounded teaspoon
★Grated ginger (or tubed ginger)
About 2cm
a small amount
-Teriyaki Sauce-
1 tablespoon
1 tablespoon
☆Soy sauce
1 1/2 tablespoons


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.

Story Behind this Recipe

I came up with this recipe because I wanted to make healthy chicken breast even healthier.