150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame
1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
1. Wash the rice well and drain. Transfer the rice to the rice cooker bowl and add water, safran and bouillon cube. Press to start. Once it is done, let the rice set in for ~10min.
2. Make the filling In a cooking pot, heat 1 to 2 tbsp olive or vegetable oil and fry the garlic until fragrant.
3. Add the ground beef and cook until it is no longer pink. Add all the seasoning ingredients (salt, sugar, tomato paste, mirin and ketchup) and stir well to mix. Remove from the heat and let it cool to room temperature. When it has cooled, add the cheese and mix. Set aside until the rice is ready.
4. Make round shape balls with rice, adding the beef filling in the middle to cover. Roll in flour, then dredge in egg mixture and coat in panko/bread crumbs. Repeat with remaining rice.
5. In a medium saucepan, add about 3 cm depth of oil and heat over medium-high heat and deep-fry the Arancini until nicely golden brown, turn frequently to get brown evenly. Transfer onto a paper towel lined plate to drain excess oil.
1. In a non-stick frying pan, place the sliced pork (one by one) and cook until well browned and crispy over high heat. Transfer to a paper towel lined plate to remove excess oil. Remove the oil from the pan, and repeat the same until all the pork is done. Set aside.
2. In a small bowl, add all the seasoning ingredients and mix. Set aside.
3. In a wok (or frying pan), heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add the cooked pork, then pour the sauce. Mix.
4. Add the leek and saute lightly. Serve hot!
If you want to keep more crispy for the pork : After you fry the garlic and ginger, first you add the leek and the sauce, saute lightly to coat the leek with sauce evenly, finally add the pork. Mix quickly until the pork is coated with the sauce. Serve hot!
1. Make rice buns In a medium bowl, add steamed rice, katakuriko, sesame and a dash of salt. Mix them well and set aside.
2. Divide the rice into 8 portions. (1 portion = about 90g), fill the circle mold with the seasoned rice. and gently shape the rice bun by pressing it down to flatten it. Repeat with all the rice until you have 8 buns.
3. In a skillet over medium-high heat, heat 2 tbsp vegetable oil, then reduce the heat to low and place the rice buns. Cook them and turn them over, until crispy. Transfer the rice buns onto the plate and set aside.
4. Make tsukune wrap the tofu with paper towel and micro-wave it (600W) for about 1 to 2 minutes. Break the drained tofu into small pieces.
5. In a medium bowl, add ground chicken, drained tofu and the rest of ingredients A. Mix it all together until everything is evenly combined.
6. Heat 2 tbsp oil in a skillet over medium heat until hot. Then shape the chicken into flat circle patties and place them in the skillet. Fry on both sides until lightly brown. Cover and simmer for about 4 to 5 mins or until cooked through. Transfer the tsukune patties to a plate. Set aside.
7. In the same skillet, add all the sauce ingredients and bring to a boil. Place the tsukune patties in the sauce. Simmer on a low heat until the sauce starts to thicken. Set aside.
8. Make scrambled egg Lightly whisk the eggs, salt, sugar and milk together until the mixture is homogeneous. Heat 1 tsp oil or butter in a small frying pan, when the pan is hot enough, pour in the eggs, stirring, until the eggs are fully cooked through. Set aside.
9. Assemble the burger Spread some mayonnaise on the rice buns (optional), then spread the teriyaki sauce as well. Top with lettuce leaves, place the tsukune on top of the lettuce. Put some scrambled eggs. Put about 1 tsp mayonnaise over the eggs. Place another rice bun on top of it.