Nanban: Japanese Soul Food by Anderson Tim

Author:Anderson, Tim
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2016-04-25T16:00:00+00:00

Yield:

4 burgers

Ingredients:

For the pickled onions:

3¼ tbsp (50ml) boiling water

1 tsp salt

3 tsp sugar

¼ oz (5g) kombu (about 4-square-inch [10cm] piece)

1 red chili, cut in half

6½ tbsp (100ml) rice vinegar

2 tbsp mirin

1 onion, thinly sliced

For the māyu mayo:

1 egg yolk

½ tbsp (10g) miso (preferably Hatchō miso)

⅝ cup (150ml) black māyu

pinch white pepper

For the Sasebo sauce:

1½ oz (40g) gherkins, diced

¾ oz (20g) capers, finely chopped

⅓ oz (10g) chives, thinly sliced

2 tsp rice vinegar

2⅓ tbsp (30g) mayonnaise

2 tbsp (40g) gochujang or spicy miso butter, or 2 tbsp (40g) miso mixed with 1 tbsp chili powder

1 tbsp (15g) English mustard

For the burgers:

4 large sesame burger buns or rolls

¼ head iceberg lettuce, roughly torn

2 tomatoes, sliced no thicker than 3/16 inch (5mm)

4 shiitake mushrooms, chopped

1¾ lb (800g) good-quality ground beef, nothing too lean

sea salt and pepper

vegetable oil, for frying

4 eggs

8 slices burger cheese

8 portions cola-braised chāshū, reheated

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