ground chicken rice burgers
- Serves: 2
- Calories: 568 kcal
- Total Time: 1 h 40 m
- Prep: 1 h 20 m
- Cook: 20 m
- Japanese: Tori-tsukune raisu-bāgā
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.
Mix the rice and flour. Form into 4 circles with a diameter of about 3 in. 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.
Mix the ground chicken, salt and pepper. Form into 2 balls and flatten into patties.
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.
After they change color, sear the opposite side for 5 minutes. Remove from the pan.
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.
The combination of rice, chicken and ankake sauce is delicious. If you add the green perilla leaves, the taste is even more flavorful.
Japanese foods recipes
Int'l. recipes with a Japanese twist