43.Rice burger

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Rice Buns

200 g Steamed Rice 1 rice bun: 50g/1.8 oz
1 tsp Potato Starch
Sesame Oil
Soy Sauce

First, let's make the rice buns. Sprinkle the potato starch on the hot steamed rice.
First, let's make the rice buns. Sprinkle the potato starch on the hot steamed rice.
Mix to coat the grains but try to avoid crushing them. The starch will help the rice to firmly attach together.
Mix to coat the grains but try to avoid crushing them. The starch will help the rice to firmly attach together.
We'll be using this rice burger maker. You can also wrap the rice with plastic wrap and shape it into a bun.
We'll be using this rice burger maker. You can also wrap the rice with plastic wrap and shape it into a bun.
This rice burger maker can make a pair of buns. Place a quarter of the rice into each mold.
This rice burger maker can make a pair of buns. Place a quarter of the rice into each mold.
Cover and press the lid to shape the rice buns.
Cover and press the lid to shape the rice buns.
Now, coat a pan with sesame oil. Add the rice buns. Lightly brown the both sides.
Now, coat a pan with sesame oil. Add the rice buns. Lightly brown the both sides.
Brush one side of the buns with soy sauce.
Brush one side of the buns with soy sauce.
Then, flip them over.
Then, flip them over.
When the aroma of the toasted soy sauce grows stronger, remove the rice buns.
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Vegetable tempura

Ingredients
¾ cup chickpea flour (garbanzo bean flour)
½ cup water
1 teaspoon cumin
½ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon salt
pepper
¼ cup chopped red onion
¾ cup chopped red pepper
¾ cup corn
2 tablespoons chopped parsley
vegetable oil

Instructions
Mix dry ingredients. Add water and whisk until all the clumps are out. Fold vegetables into batter.
Heat pan on medium high heat. Add enough vegetable oil to cover the pan.
You can test the oil by dropping a couple of drops of water or the batter into the oil. If they sizzle, your oil is hot enough.
Spoon some of the batter on the pan, fitting as many fritters as you can on the pan you use. Cook until browned.
You should be able to lift the fritter easily when it is ready. Flip and cook the other side. Repeat with the rest of the batter, adding more oil as needed.
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Seaweed sheet

INGREDIENTS
5 seaweed sheets
2 tsp vegetable oil
1 tsp sesame oil
1/4 tsp salt
INSTRUCTIONS
In a small bowl, mix vegetable oil and sesame oil until well combined.
Put a seaweed sheet on a working surface with the shiny side up. Spread a thin layer of oil with a brush or hand (coat only one side). Sprinkle the top with a pinch of salt evenly.
Stack a new seaweed sheet on top of the previous seaweed with the shiny side up. Repeat brushing oil and sprinkling the salt with the remaining seaweed sheets.
Heat a big frying pan on low-medium heat. Once the pan is hot, place a seaweed sheet and immediately press down with a spatula for about 5-8 seconds. Flip the sheet over and press it down again for another 5-8 seconds until it turns crispy. Repeat with the remaining seaweed sheets.
Cut the sheets into quarters if necessary. Immediately store the roasted seaweed sheets in a ziplock bag or airtight container to prevent them from getting soggy.

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