[postlink]https://itadakimasutube.blogspot.com/2013/10/motos-kitchen-rice-burger.html[/postlink]http://www.youtube.com/watch?v=oP_lWDFZ0l0endofvid
[starttext]
Today in Moto's Kitchen, we're making a rice burger. Along the same lines as the ramen burger, envision taking one of your favorite dishes, chicken teriyaki and rice and putting it in a burger form. Delicious and portable! So please try out this new take on the burger and let us know how it is!
Ingredients:
Cooked Rice (Japanese short-grain rice preferred)
Onions
Eggs
Ground Chicken
Shiso leaves
Starch
Cooking Oil
Salt
Pepper
Sugar
Soy Sauce
1. Preparation
Patty:
Start with a pound of ground chicken in a bowl then mix in chopped onions, an egg and chopped shiso leaves (about ten leaves). Shiso leaves will add a subtle basil flavor. Now add the seasoning which consists of salt, pepper (we used white pepper, but black pepper can be used as well), a tsp of soy sauce, tsp of sugar, and a tbsp of starch (corn or potato starch). Mix the seasoning thoroughly with the ingredients until it becomes very sticky, that's when you'll know the mixture is ready.
Rice bun:
Next we make the rice buns. Start with a cup of cooked rice in a bowl. It is important to do this process quickly. Sprinkle about a tbsp of starch, this will act as the binder. Next you want to add a pinch of salt for taste and sprinkle in sesame as well. Mix thoroughly so the starch can act as a glue for the rice, but do avoid mashing the rice. Now we will make the bun shape. Using saran wrap, place a desired portion of the rice mixture down. With another piece of saran wrap over top, begin molding the rice into the familiar bun shape. You're looking for the rice to be packed fairly tightly to ensure it will stay together. Peel the saran wrap away and now you have your first bun. Repeat the process with the saran wrap to make the other half of your bun.
2. Cooking
Now we will cook the patty. Start by heating the pan then add a little bit of oil. Scoop out the chicken mixture from the bowl (we used a ice cream scoop so it forms an even shape) and place it on the pan. Using the spatula, push down the meat into the pan so it will cook evenly. Cook each side for about five minutes (this may vary depending on the size of your patty). After both sides are fully cooked, we will add in the teriyaki sauce mixture, which consists of two tbsp of soy sauce, sake, mirin and sugar. Glaze both sides of the chicken patties with the sauce, making sure they thoroughly absorb the mixture.
3. Plating
Create your burger! You may use any burger ingredients you have such as lettuce or tomato. In this video, shiso leaves are added instead of lettuce, but feel free to adapt to your own tastes. Enjoy your rice burger!
Tips:
- Japanese short-grain rice is generally stickier than common long-grain rice and sushi rice. So definitely use it to make rice burger buns if it is available to you.
- Similar to sake, mirin is also a kind of Japanese rice wine. However, it is lower in alcohol and sweeter than regular sake. It will add a nice aroma and hint of sweetness to your dish.
For more info on Moto! http://motocs.com/
Visit Japan Society for the latest in Japanese culture, performance, film, food and more!
http://www.japansociety.org/
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[starttext]
Today in Moto's Kitchen, we're making a rice burger. Along the same lines as the ramen burger, envision taking one of your favorite dishes, chicken teriyaki and rice and putting it in a burger form. Delicious and portable! So please try out this new take on the burger and let us know how it is!
Ingredients:
Cooked Rice (Japanese short-grain rice preferred)
Onions
Eggs
Ground Chicken
Shiso leaves
Starch
Cooking Oil
Salt
Pepper
Sugar
Soy Sauce
1. Preparation
Patty:
Start with a pound of ground chicken in a bowl then mix in chopped onions, an egg and chopped shiso leaves (about ten leaves). Shiso leaves will add a subtle basil flavor. Now add the seasoning which consists of salt, pepper (we used white pepper, but black pepper can be used as well), a tsp of soy sauce, tsp of sugar, and a tbsp of starch (corn or potato starch). Mix the seasoning thoroughly with the ingredients until it becomes very sticky, that's when you'll know the mixture is ready.
Rice bun:
Next we make the rice buns. Start with a cup of cooked rice in a bowl. It is important to do this process quickly. Sprinkle about a tbsp of starch, this will act as the binder. Next you want to add a pinch of salt for taste and sprinkle in sesame as well. Mix thoroughly so the starch can act as a glue for the rice, but do avoid mashing the rice. Now we will make the bun shape. Using saran wrap, place a desired portion of the rice mixture down. With another piece of saran wrap over top, begin molding the rice into the familiar bun shape. You're looking for the rice to be packed fairly tightly to ensure it will stay together. Peel the saran wrap away and now you have your first bun. Repeat the process with the saran wrap to make the other half of your bun.
2. Cooking
Now we will cook the patty. Start by heating the pan then add a little bit of oil. Scoop out the chicken mixture from the bowl (we used a ice cream scoop so it forms an even shape) and place it on the pan. Using the spatula, push down the meat into the pan so it will cook evenly. Cook each side for about five minutes (this may vary depending on the size of your patty). After both sides are fully cooked, we will add in the teriyaki sauce mixture, which consists of two tbsp of soy sauce, sake, mirin and sugar. Glaze both sides of the chicken patties with the sauce, making sure they thoroughly absorb the mixture.
3. Plating
Create your burger! You may use any burger ingredients you have such as lettuce or tomato. In this video, shiso leaves are added instead of lettuce, but feel free to adapt to your own tastes. Enjoy your rice burger!
Tips:
- Japanese short-grain rice is generally stickier than common long-grain rice and sushi rice. So definitely use it to make rice burger buns if it is available to you.
- Similar to sake, mirin is also a kind of Japanese rice wine. However, it is lower in alcohol and sweeter than regular sake. It will add a nice aroma and hint of sweetness to your dish.
For more info on Moto! http://motocs.com/
Visit Japan Society for the latest in Japanese culture, performance, film, food and more!
http://www.japansociety.org/
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