Chicken Katsu Rice Burger

Mains
Poultry
Rice

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

4

Crispy golden brown crust enveloping juicy tender sake flavoured chicken meat between 2 perfectly pan seared brown rice patties just screams Chicken Katsu Burger. The hero of the dish is the rice. The rice should be sticky, chewy and moist enough to form a perfect rice patty without breaking apart when it’s pan seared. We would say brown rice burger patties are the new burger buns.
The layers of fragrant rice patty with crispy crunchy katsu burger, tomatoes and lettuce with a generous drizzle of tonkatsu sauce plus furikake topping will please any hungry tummy!
Those who find conventional brown rice rough and dry will be glad to know that Kinmemai Better Brown™ has a smooth texture, taste that is indistinguishable from white rice, and is easy-to-digest! Packed with vitamins, benefits include 14 times more Vitamin E and six times more LPS (natural immune system booster) than conventional white rice.
To find out more, go to the following places:
Facebook: https://www.facebook.com/kinmemairice
Instagram: https://www.instagram.com/kinmemairice
Website: http://www.kinmemai.com
#themeatmensg #simple #delicious #kinmemai #chickenkatsu #riceburger

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Kinmemai better brown
0.00
g
g
Kinmemai better brown
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tbsp
tbsp
flour
0.00
tbsp
tbsp
flour
0.00
boneless chicken thighs
0.00
boneless chicken thighs
0.00
tbsp
tbsp
sake
0.00
tbsp
tbsp
sake
0.00
tsp
tsp
kosher salt
0.00
tsp
tsp
kosher salt
0.00
tsp
tsp
cracked black pepper
0.00
tsp
tsp
cracked black pepper
0.00
eggs
0.00
eggs
0.00
g
g
all purpose flour
0.00
g
g
all purpose flour
0.00
g
g
panko
0.00
g
g
panko
0.00
sheets of Nori
0.00
sheets of Nori
0.00
tbsp
tbsp
katsu sauce
0.00
tbsp
tbsp
katsu sauce
0.00
leaves of green carol lettuce
0.00
leaves of green carol lettuce
0.00
tomato (cut into slices)
0.00
tomato (cut into slices)
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
soya sauce
0.00
tsp
tsp
soya sauce
0.00
packet
packet
Furikake
0.00
packet
packet
Furikake
Oil for deep frying
Oil for deep frying

Steps

1

Cook 400g Kinmemai better brown as per cooking instruction with 600ml water. Do not wash the rice.
Cook 400g Kinmemai better brown as per cooking instruction with 600ml water. Do not wash the rice.
Mark as completed

2

Cut 2 chicken thighs into 2. Transfer to a bowl.
Cut 2 chicken thighs into 2. Transfer to a bowl.
Mark as completed

3

Add in 2 tbsp sake, ½ tsp kosher salt and ⅛ tsp cracked black pepper.
Add in 2 tbsp sake, ½ tsp kosher salt and ⅛ tsp cracked black pepper.
Mark as completed

4

Marinate it for 30 minutes.
Marinate it for 30 minutes.
Mark as completed

5

Fluff up rice once it's cooked, and mix in 1 tbsp all purpose flour. Mix well.
Fluff up rice once it's cooked, and mix in 1 tbsp all purpose flour. Mix well.
Mark as completed

6

Place a 9cm ring mould on a cling wrap.
Place a 9cm ring mould on a cling wrap.
Mark as completed

7

Divide rice into 8 portions of 100g each.
Divide rice into 8 portions of 100g each.
Mark as completed

8

Mould and compress 1 portion of the rice. Remove ring mould and wrap rice.
Mould and compress 1 portion of the rice. Remove ring mould and wrap rice.
Mark as completed

9

Chill in the fridge until ready to cook.
Chill in the fridge until ready to cook.
Mark as completed

10

Prepare breading station with 3 plates.
Prepare breading station with 3 plates.
Mark as completed

11

Place 50g all purpose flour into one plate.
Place 50g all purpose flour into one plate.
Mark as completed

12

Beat 2 eggs into the second plate.
Beat 2 eggs into the second plate.
Mark as completed

13

Place 70g panko into the third plate. Season with a dash of salt and pepper.
Place 70g panko into the third plate. Season with a dash of salt and pepper.
Mark as completed

14

Coat each piece of chicken breast with flour, shake off the excess.
Coat each piece of chicken breast with flour, shake off the excess.
Mark as completed

15

Dip into the beaten egg.
Dip into the beaten egg.
Mark as completed

16

And last, coat it with the breadcrumb mixture. Deep fry chicken on medium heat until golden brown.
And last, coat it with the breadcrumb mixture. Deep fry chicken on medium heat until golden brown.
Mark as completed

17

Remove and set aside on a rack.
Remove and set aside on a rack.
Mark as completed

18

Cut Nori sheets into 8 9cm rounds. Set aside.
Cut Nori sheets into 8 9cm rounds. Set aside.
Mark as completed

19

Remove cling wrap from the rice patties. Stick the Nori rounds on one side of the rice patties.
Remove cling wrap from the rice patties. Stick the Nori rounds on one side of the rice patties.
Mark as completed

20

Heat a pan on medium heat and sear the rice patties Nori side down first. Lightly brush the top with sesame oil followed by soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.
Heat a pan on medium heat and sear the rice patties Nori side down first. Lightly brush the top with sesame oil followed by soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.
Mark as completed

21

Place 1 rice patty with Nori side facing up.
Place 1 rice patty with Nori side facing up.
Mark as completed

22

Place green carol lettuce followed by a slice of tomato.
Place green carol lettuce followed by a slice of tomato.
Mark as completed

23

Top with chicken katsu.
Top with chicken katsu.
Mark as completed

24

Drizzle with Katsu sauce
Drizzle with Katsu sauce
Mark as completed

25

Sprinkle Furikake on it.
Sprinkle Furikake on it.
Mark as completed

26

Top with a rice patty, with Nori side down.
Top with a rice patty, with Nori side down.
Mark as completed

27

Garnish with more Furikake.
Garnish with more Furikake.
Mark as completed

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