How to Make a Teriyaki Rice Bun Burger скачать в хорошем качестве

How to Make a Teriyaki Rice Bun Burger

A Teriyaki burger: no buns needed. ✦ Subscribe: http://bit.ly/2keGDCn ✦ Patreon:   / jammycooks89   ✦ Facebook:   / jammycooks89   ✦ Twitter:   / jammycooks89   ✦ Instagram: http://bit.ly/2lgDqlP ✦ Music by Ozzed: http://bit.ly/2kFI28d What You Need: Teriyaki Sauce: 1 cup soy sauce 1/2 cup water 1 TBL ginger, minced 1 TBL garlic, minced 1/3 cup jam, any flavor 2 TBL cornstarch 1/2 cup brown sugar 1 TBL chili garlic paste, optional Chicken Cutlets: 4 skinless, boneless chicken thighs Cornstarch to coat Canola oil, for frying Easy Slaw: 1 cup purple cabbage, shredded 1/2 cup Napa cabbage, shredded 1 carrot, julienne 1/2 cucumber, julienne, 1/2 red onion, sliced thin 1/3 cup cilantro, chopped 2 TBL mayonaise 1 TBL rice wine vinegar 1 tsp sugar Salt + Pepper, to taste Rice Buns: 2 cups sushi rice, rinsed 3 cups water Oil as needed For Teriyaki Sauce: place all ingredients into a small pot and bring to a rolling boil, stirring constantly. Take off the heat and allow to cool. For Slaw: place all slaw ingredients in a large bowl and toss to combine. Keep refrigerated until needed. For Rice Buns: soak sushi rice for 30 minutes. Cook according to bag/box instructions until cooked. Dump into a big bowl and fold with a spatula until it becomes a big sticky mass. Allow to cool until warm. Using lightly wet hands and a round mold, shape flat round buns. Pat down with lightly oiled spatula to form a dense patty. Set aside. For Chicken Cutlets: lightly coat chicken thighs in cornstarch, patting off excess. Cover the bottom of a wide non-stick skillet with oil. Once it hits 350 degrees, carefully place thighs in oil. Fry 5-8 minutes each side until golden brown and juices run clear. To assemble: Toss cutlets in teriyaki sauce, as much as desired. Place on top of one rice bun. Top with slaw, another bun and sprinkle with sesame seeds. Devour immediately.