How to Make a Teriyaki Burger That You Have Not Seen Before

By Sudachi · 40 min

Ingredients

Instructions

1. Put 3 tbsp panko into a small bowl with 2 tbsp sake and let it soak for a few minutes.
2. Mix 1½ tbsp Japanese soy sauce, 1½ tbsp sake, 1½ tbsp mirin and 1 tbsp honey in a separate bowl for the sauce, and set it by the stove. Grate 1 tsp ginger root.
3. In a large bowl, knead 300 g ground pork, ¼ tsp salt and 1 tsp white miso paste by hand until slightly tacky. Add the soaked panko and knead again.
4. Add 1 tsp lard and the grated ginger and knead until evenly mixed. If it feels dry, knead in more lard, about ½ tsp at a time.
5. Cover and refrigerate the mixture for 30 minutes.
6. Oil your palms lightly. Divide the mixture into equal portions (the base recipe makes 2). Toss each portion between your hands 5-6 times, then shape into rounds slightly larger than the buns and 1.5-2 cm thick. Press a dent into the centre.
7. Heat a large skillet over medium heat and add 2 tbsp cooking oil. Dust each patty with about ½ tbsp potato starch.
8. Fry the patties about 6 minutes per side, until the thickest part reaches 75°C (167°F) and holds for 1 minute. Rest them on a wire rack.
9. Cut the buns in half and fry them cut side down in the pork fat for about 1 minute until crisp. Move to a warm plate.
10. Lower the heat and wipe out the excess fat. Pour in the sauce, scrape up the browned bits and simmer until it thickly coats the back of a spoon. Return the patties and turn them to coat, flipping until fully glazed.
11. Assemble: on the bottom bun, layer lettuce, patties, a pinch of ground white pepper, red pickled ginger, a tomato slice, a spoonful of the pan sauce and Japanese mayonnaise to taste. Close with the top bun, press gently and serve immediately.

Summarized from Sudachi's video. Watch it for the details.

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