The Definitive Kinpira Stir-fry Rice Burger!. Rice burgers are made with rice that is formed into two flat patties, then made into sandwiches. Here are my original instructions for making a rice burger. However, leftover kinpira does tend to a a bit limp, and the oil used to stir fry the vegetables can make the rice of the burger 'buns' fall apart easily.
Burdock kinpira is a simple and homey dish—its richness makes it a welcome complement to meals served with rice.
Strips of burdock are stir-fried in oil or fat, then simmered until softened.
The only seasonings added to the dish are sake, soy sauce and sugar, but that's all that's needed to enhance.
You can cook The Definitive Kinpira Stir-fry Rice Burger! using 17 ingredients and 8 steps. Here is how you achieve that.
Ingredients of The Definitive Kinpira Stir-fry Rice Burger!
- Prepare 4 small of rice bowls' worth Plain cooked rice.
- It's 1 of Soy sauce.
- Prepare 1 of two 10 cm long rashers Bacon.
- You need 2 of sheets Nori seaweed.
- You need of For the kinpira stir-fry ingredients:.
- Prepare 1 1/2 of times the amount of carrot Burdock root (soaked in water first, then julienned).
- It's 1/2 of Carrot (julienned).
- You need 1 dash of Beef (chopped finely).
- Prepare 1 tbsp of Sesame oil.
- Prepare 2 tbsp of Sugar.
- Prepare 1 of White sesame seeds.
- Prepare 1 of Red chili pepper (seeds removed and finely chopped).
- It's of The sauce ingredients:.
- It's 3 tbsp of Soy sauce.
- You need 2 tbsp of Mirin.
- Prepare 2 tbsp of Sake.
- It's 200 ml of Water.
Vegan Oven Fried Parmesan Zucchini Crisps. Kinpira Gobo is a traditional Japanese dish often enjoyed at home and you might be familiar with it since it's typically served in bento box from Japanese Kinpira means a cooking style that you stir fry and simmer with sugar and soy sauce. Scrub or peel the burdock root, cut into matchsticks and soak in water. Renkon is lotus root and is a good luck food in Japan.
The Definitive Kinpira Stir-fry Rice Burger! instructions
- Make kinpira in bulk for later use. Heat sesame oil in a frying pan, and stir fry the beef, the well drained burdock root, and carrot..
- Add sugar and continue stir frying. Add the combined sauce ingredients..
- Add the red chili pepper, and simmer until the sauce is reduced to about 1/3..
- Add sesame seeds while crushing with your fingers, and the kinpira is done!!.
- Put the rice in a grinding bowl (mortar), and grind the rice grains with a pestle. Continue until the rice forms a rough mochi dough and comes together..
- Form the rice as shown in the photo. (I shaped the patties with my hands.) Pan fry on both sides until hard and crispy in an oiled frying pan..
- Brush the rice patties evenly with soy sauce (use a pastry brush if you can), then return to the pan to fry until browned. Pan fry the bacon also..
- Stack in this order: Rice patty → nori seaweed → kinpira → bacon → rice patty. Done!.
Kinpira renkon is braised lotus root and is part of the Japanese culinary tradition of izakaya, or small plates. I don't use eggs for the coating, so don't worry.] According to the owner's words, this Kinpira cuisine was made by dissolving flour into water to make its coating, deep-frying it in oil to maintain its shape of Kakiage, which made this cuisine double its time and labour. Kinpira means 'to sauté and simmer', so into the hissing burdock and carrot we threw splashes of (Hint hint: If you love rice for breakfast lunch and dinner, check out these handcrafted Japanese rice ball Add the burdock and carrot and stir fry for a few minutes. Pour in half of the sauce mixture and. This is Japanese home cooking at its finest.
