flavour and style for the samurai warrior within us all
This Samurai burger is an adventure into Japanese food art and 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. It is the proud winner of both the Japanese cuisine category and the competition grand prize in SBS TV’s “The Chefs Line” national competition. With many high quality competition entries from both professional and home cooks all around Australia, we are delighted to now share it so you can have the taste of battle success in your mouth like a true Samurai!
Course Main Course
Cuisine Fast Food, Japanese, Modern, Street Food
Keyword burger, fast food, Japanese, Street Food
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 0.35kcal
Author cooking at home is fun
Cost $12
Equipment
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)
Ingredients
2chicken fillets
½cupsoy
2cupsflour
2eggslightly beaten
3cupspanko crumbs
1cuplettuce
4tbspkewpie mayonnaise
1tspwasabi
2tbspsesame seedstoasted
1tbspnorifinely chopped
Oil for deep frying
4cupssushi ricecooked and cooled
2tbspvegetable oil
Instructions
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.