Recipes

Chicken Katsu Rice Burger

INGREDIENTS

(4 portions)

• 400g Kinmemai brown rice 600ml water
• 1 tbsp flour
• 2 boneless chicken thighs
• 2 tbsp sake
• ½ tsp kosher salt
• ⅛ tsp cracked black pepper
• 2 eggs
• 50g all-purpose flour
• 50g panko
• 2 sheets of Nori
• 5 tbsp katsu sauce
• 4 leaves of lettuce
• 1 tomato (cut into slices)
• 1 tsp sesame oil
• 1 tsp soya sauce
• 1 packet furikake
• Oil for deep frying

INSTRUCTIONS

1. Cook 400g Kinmemai as per cooking instruction. Do not wash the rice.
2. Cut 2 chicken thighs into 2. Transfer to a bowl.
3. Add in 2 tbsp sake, ½ tsp kosher salt and ⅛ tsp cracked black pepper.
4. Marinate it for 30 minutes.
5. Fluff up rice once its cooked, and mix in 1 tbsp all-purpose flour. Mix well.
6. Place a 9cm ring mould on a cling wrap.
7. Divide rice into 8 portions of 50g each.
8. Mould and compress 1 portion of the rice. Remove ring mould and wrap rice.
9. Chill in the fridge until ready to cook.
10. Prepare breading station with 3 plates.
11. Place 50g all-purpose flour into one plate.
12. Beat 2 eggs into the second plate.
13. Place 50g panko into the third plate. Season with a dash of salt and pepper.
14. Coat each piece of chicken thighs with flour, shake off the excess.
15. Dip into the beaten egg.
16. And last, coat it with the breadcrumb mixture. Deep fry chicken on medium heat until golden brown.
17. Remove and set aside on a rack.
18. Cut Nori sheets into 8-9cm rounds. Set aside.
19. Remove cling wrap from the rice patties. Stick the Nori rounds on one side of the rice patties.
20. Heat a pan on medium heat and sear the rice patties Nori side down first. Lightly brush the top with sesame oil followed by soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.
21. Place 1 rice patty with Nori side facing up.
22. Place green coral lettuce followed by a slice of tomato.
23. Top with chicken katsu.
24. Drizzle with Katsu sauce
25. Sprinkle furikake on it.
26. Top with a rice patty, with Nori side down.
27. Garnish with more furikake.