ingredients:
- 7 ounces ground chicken
- 10 ounces hot steamed rice
- 4 green perilla leaves (optional)
- a little salt
- a little pepper
- 2 tablespoons flour
- 2 tablespoons salad oil
ankake sauce:
- 1/3 cup 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 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.
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.
comment:
The combination of rice, chicken and ankake sauce is delicious. If you add the green perilla leaves, the taste is even more flavorful.