Ellyn
Guru
I like Japanese food, although I pretty much only had onigiri, sukiyaki, tonkatsu, croquettes, sushi, sashimi... sweet stuff like, mochi, obanyaki... takoyaki, which I just don't like... Okay, I'm naming more than a few, but I don't consider myself an expert on Japanese food or whatever, because I've recently found out so much more about it. Japanese food is still something exotic and special occasion-y to me.
But, I cook--so, I like to experiment! I've got another thread up on my ploy to now make a Staffordshire obanyaki (or should I say... oatbanyaki!), and I recently read about tsukune, which is ground chicken meat barbecue. The recipe that I linked doesn't even use egg! The patties don't have "filler" or breadcrumbs to pad it out! It's just chicken, more chicken, miso for flavor, some flavorful greens, a splash of sesame oil... it's basically pure protein.
I want to make that into a chickenbuger patty.
The flavors, of course, are going to be very Asian. The sauce is soy sauce with mirin and sugar reduced to a syrupy thing. This is very Asian. I could sandwich it in a bun, with sesame seeds on top and say it's fusion and it matches the sesame oil used in it, but I want a rice burger. It won't taste complete without rice.
I know that this rice bun thing can happen, because I've gone to Japanese rice burger joints where the bun of the burger is actually made out of rice, and my local McDonalds even released rice burgers of their own for a time.
But I don't know how to do it, to make it hold its shape. If you do, please post. Is it fried to keep its shape? Does it need to be sticky rice?
(Of course, I could just have a lump of rice just there, like a side of mashed potatoes with the chicken patty on top or as chicken sausage--instead of skewered, anything but skewered because everybody's done and does skewered tsukune. But where's your sense of culinary craftsmanship???)
But, I cook--so, I like to experiment! I've got another thread up on my ploy to now make a Staffordshire obanyaki (or should I say... oatbanyaki!), and I recently read about tsukune, which is ground chicken meat barbecue. The recipe that I linked doesn't even use egg! The patties don't have "filler" or breadcrumbs to pad it out! It's just chicken, more chicken, miso for flavor, some flavorful greens, a splash of sesame oil... it's basically pure protein.
I want to make that into a chickenbuger patty.
The flavors, of course, are going to be very Asian. The sauce is soy sauce with mirin and sugar reduced to a syrupy thing. This is very Asian. I could sandwich it in a bun, with sesame seeds on top and say it's fusion and it matches the sesame oil used in it, but I want a rice burger. It won't taste complete without rice.
I know that this rice bun thing can happen, because I've gone to Japanese rice burger joints where the bun of the burger is actually made out of rice, and my local McDonalds even released rice burgers of their own for a time.
But I don't know how to do it, to make it hold its shape. If you do, please post. Is it fried to keep its shape? Does it need to be sticky rice?
(Of course, I could just have a lump of rice just there, like a side of mashed potatoes with the chicken patty on top or as chicken sausage--instead of skewered, anything but skewered because everybody's done and does skewered tsukune. But where's your sense of culinary craftsmanship???)
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