ground chicken rice burgers

• metric
• u.s.

ingredients:

• 200 g ground chicken
• 300 g hot steamed rice
• 4 green perilla leaves (optional)
• a little salt
• a little pepper
• 2 tablespoons flour
• 2 tablespoons salad oil

ankake sauce:

• 80 ml bonito soup stock or water
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 teaspoons water
• 2 teaspoons potato starch (katakuriko)

step 1:

To make the ankake sauce, boil the bonito soup stock (or water), sugar and soy sauce in a sauce pan and stir. Dissolve the potato starch in the water. Add the dissolved potato starch to the pan. Stir a few times until the mixture becomes creamy.

step 2:

Mix the rice and flour. Form into 4 circles with a diameter of about 8 cm. Heat 1 tablespoon of the salad oil in a frying pan over a medium flame and sear the rice patties until both sides become brown. Remove from the pan.

step 3:

Mix the ground chicken, salt and pepper. Form into 2 balls and flatten into patties.

step 4:

Heat the remaining tablespoon of oil in the frying pan over a medium flame and add the meat patties. Cover and sear the patties for about 5 minutes.

step 5:

After they change color, sear the opposite side for 5 minutes. Remove from the pan.

step 6:

To make one burger, place a rice patty on a plate. Cover with 2 perilla leaves, if desired. Then dip a chicken patty into the ankake sauce and place over the rice patty or perilla leaves. Finally, place a second rice patty on the top. Repeat to make the second burger.