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Alright, don’t linger, let’s approach this yakiniku rice burgers menu with 15 elements which are surely easy to acquire, and we have to process them at the very least through 6 tips. You should devote a while on this, so the resulting food could be perfect.
Composition for Yakiniku Rice Burgers:
- Give 1 cup for short grain/sushi rice
- Provide 1/2 cup sweet rice/glutinous rice
- Take 125 gr for shabu2 beef
- Take 1 - yellow onion, sliced very thinly
- Provide 1 tbsp sesame oil to fry the beef
- Provide of Lettuce leaves to serve
- Take 1/2 tbsp for light soya sauce
- Make ready - Roasted black sesame seeds for decoration
- Provide For beef marinate
- Get 3 tbsp of light soya sauce (low-sodium)
- Need 2 tbsp for sugar
- Need 1/4 tsp of sesame oil
- Give 1/8 tsp of tobanjan (I don’t have this)
- Provide 1 tbsp - miso paste
- You need 1 tsp - roasted white sesame seeds
Yakiniku Rice Burgers start cooking:
- Wash and soak the sweet rice overnight. The next day, cook both sweet rice and sushi rice in your rice cooker according to the rice cooker instruction. Allow it to cool down
- Combine the soy sauce, sugar, sesame oil, tobanjan, miso paste, and sesame seeds together in a bowl and marinate the thinly sliced beef for about 20 minutes.
- Measure each rice bun to 80 g and using cling wrap, make the rice ball then flatten them by pressing with your palm to 1cm thick. Set aside. Make 4 rice buns.
- Heat 1 tbs of sesame seed oil in a frying pan over medium heat and cook the yellow onion and marinated beef till the beef is brown
- Heat a non-sticking frying pan over medium heat and brown the surface of rice buns by brushing with soy sauce. When the rice surface is browned and hardened a little bit turn the heat off.
- Place the bottom rice bun on a plate and top with lettuce leaves. Place the beef on top of the lettuce and top with another layer of lettuce. Place another rice bun on top of it.
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