Japanese Junk Food! Shrimp & Veggie Fritter Rice Burgers

Name: Japanese Junk Food! Shrimp & Veggie Fritter Rice Burgers
Yield: 1 serving
Cuisine: American
Ingredients: 180 grams Plain cooked rice; 30 grams Burdock root; 20 grams Carrots; 5 cm Japanese leek; 2 tbsp Flour; 1 tbsp Katakuriko; 2 tbsp Water; 1/2 Beaten egg; 1 Sesame oil; 50 ml Mentsuyu; 1/2 tsp Sugar; 1 Katakuriko dissolved in water

cookpad.japan @cookpad_jp

Based on the original Mos Burger rice burger.

I had a craving for it, so I fixed up a homemade one.

Be careful not to burn the rice buns!

Pricking the middle of the vegetable fritters while deep frying will help evenly distribute the heat to the middle of the fritters.

Also be careful not to make the sauce too thick. For 1 serving. Recipe by Omitsusan2

Based on the original Mos Burger rice burger.

I had a craving for it, so I fixed up a homemade one.

Be careful not to burn the rice buns!

Pricking the middle of the vegetable fritters while deep frying will help evenly distribute the heat to the middle of the fritters.

Also be careful not to make the sauce too thick. For 1 serving. Recipe by Omitsusan2

cookpad.japan @cookpad_jp

Based on the original Mos Burger rice burger.

I had a craving for it, so I fixed up a homemade one.

Be careful not to burn the rice buns!

Pricking the middle of the vegetable fritters while deep frying will help evenly distribute the heat to the middle of the fritters.

Also be careful not to make the sauce too thick. For 1 serving. Recipe by Omitsusan2

Based on the original Mos Burger rice burger.

I had a craving for it, so I fixed up a homemade one.

Be careful not to burn the rice buns!

Pricking the middle of the vegetable fritters while deep frying will help evenly distribute the heat to the middle of the fritters.

Also be careful not to make the sauce too thick. For 1 serving. Recipe by Omitsusan2

Saved

Ingredients

1 serving

180 gramsPlain cooked rice
30 gramsBurdock root
20 gramsCarrots
5 cmJapanese leek
2 tbspFlour
1 tbspKatakuriko
2 tbspWater
1/2Beaten egg
1Sesame oil
50 mlMentsuyu
1/2 tspSugar
1Katakuriko dissolved in water

Saved

Steps

1

Julienne the burdock root and carrots and soak in water. Finely chop the leek.
2

On parchment paper, using an egg ring mold or other circular mold, make 2 rice paddy "buns" and cool.
3

Once the rice has cooled, put the rice buns in a toaster oven or oven, browning the tops only.
4

Spread the drained vegetables out in bowl, add the flour, katakuriko, water, sesame oil, and 2/3 of the beaten egg, and mix together.
5

Heat oil to 170℃. Right before deep frying in oil, mix in the remaining 1/3 egg and pour the mixture into oil, forming a circular paddy-like shape. (It takes about 3 minutes to fry.)
6

Heat the mentsuyu and sugar in a pan, add the katakuriko dissolved in water, and stir to make a thick sauce. Coat vegetable fritters in the sauce, sandwich them between rice buns, and serve.