flavour and style for the samurai warrior within us all
This Japanese Chicken Samurai burger is an adventure into Japanese food art. It also makes for an impressive departure from every-day cooking. We’re not the only ones who think so though.
This recipe and photograph represents a proud moment for the Cooking at Home is Fun team.
Proud Award Winner
This burger is a competition-winning recipe. It won the Japanese cuisine category and the grand prize in SBS TV’s “The Chefs Line” competition.
We were so happy to have won because there were many professional, high-quality competition entries from all around Australia.
We hope you can enjoy the true taste of Japanese Chicken Samurai Burger battle success in your mouth!
The burger is quite easy to make, with only 15 minutes prep time. You can be enjoying it on the table within half an hour.
What makes the Japanese Chicken Samurai Burger taste good?
Firstly, deep-fried chicken is so often a winner, it’s difficult to deny. We’ve included a smooth mayo and flavored it with wasabi to give it some kick. Just for something different, we’ve replaced the burger roll with a slightly compacted rice patty. There’s some lettuce to give a little crisp and freshness. And the sprinkle of bonito flakes on top of the bun take your mouth to another place all together
Of course you can personalize the burger to suit your own taste too. There’s nothing stopping you from adding some pickled ginger to it, or changing up the mayo. Once you’ve got the idea in your head, just run with it. Thats what we did!
Feel Like Having A Try at the Japanese Chicken Samurai Burger?
If you feel like eating it now, maybe you could try cooking it yourself. It’s an easy cook recipe and there’s no hard to find ingredients to stand in your way either!
Japanese Samurai Burger
- Sauce pan for deep frying chicken
- Bowl for egg (1st coating chicken fillet)
- Bowl for flour (2nd coating chicken fillet)
- Bowl for panko crumbs (3rd coating chicken fillet)
- 2 chicken fillets
- ½ cup soy
- 2 cups flour
- 2 eggs lightly beaten
- 3 cups panko crumbs
- 1 cup lettuce
- 4 tbsp kewpie mayonnaise
- 1 tsp wasabi
- 2 tbsp sesame seeds toasted
- 1 tbsp nori finely chopped
- Oil for deep frying
- 4 cups sushi rice cooked and cooled
- 2 tbsp vegetable oil
- Use a meat mallet to even out the thickness of the chicken, then cut in half. Put in a bowl with soy sauce, set aside to marinate for 30 minutes.
- Using a small bowl, combine mayonnaise and wasabi.
- Using damp hands, create 8 rice buns, 1cm thick.
- Heat a fry pan with 1 tbsp of vegetable oil, cook 4 rice buns until they are crisp, flip then cook the other side. Be careful as the buns can be fragile.
- Cook remaining buns in oil. Set aside.
- In separate bowls, put flour, beaten eggs and panko crumbs.
- Coat each chicken fillet in flour, then egg and panko crumbs. For extra crunch, repeat coating process.
- Heat oil in a deep fryer, cook chicken for approximately 4 minutes until golden brown.
- While chicken rests, construct the burger. Place one rice bun as the base, then top with lettuce, panko chicken burger, wasabi mayonnaise and another rice bun.
- Decorate with roasted sesame seeds and nori.