Name: Teriyaki chicken rice burger
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 cup (300g) japanese rice (koshihikari); 2 teaspoon white sesame seeds; cooking-oil spray; 2 teaspoon vegetable oil; 4 chicken thigh fillets (600g), skin on; 1/4 cup (60ml) japanese soy sauce; 2 tablespoon mirin; 2 tablespoon sake; 1 1/2 tablespoon caster (superfine) sugar; 1 lebanese cucumber (130g), cut into ribbons; 20 gram (¾ ounce) rocket (arugula) or mizuna; 2 tablespoon mayonnaise

Ingredients

1 1/2 cup (300g) japanese rice (koshihikari)

2 teaspoon white sesame seeds

cooking-oil spray

2 teaspoon vegetable oil

4 chicken thigh fillets (600g), skin on

1/4 cup (60ml) japanese soy sauce

2 tablespoon mirin

2 tablespoon sake

1 1/2 tablespoon caster (superfine) sugar

1 lebanese cucumber (130g), cut into ribbons

20 gram (¾ ounce) rocket (arugula) or mizuna

2 tablespoon mayonnaise

Method

1.Preheat oven to 200°C/400°F.

2.Cook rice in large saucepan of boiling water until tender; drain. Spread warm rice in lightly oiled 40cm x 25cm (16-inch x 10-inch) baking tray; smooth surface with damp hands. Sprinkle with seeds; press down to adhere. Cool to room temperature.

3.Cut rounds from rice using 9cm (3¾-inch) cutter; place on oven tray lined with baking (parchment) paper. Spray with cooking oil; bake 15 minutes. Turn; bake another 15 minutes or until slightly crisp. Keep warm.

4.Meanwhile, heat oil in large frying pan; cook chicken, skin-side down, until golden. Turn; cook until browned and cooked through. Remove from pan.

5.Bring sauce, mirin, sake and sugar to the boil in same pan. Reduce heat; simmer until sauce thickens. Return chicken to pan; turn to coat.

6.Sandwich chicken, cucumber, rocket and mayonnaise between rice rounds.

Any leftover rice is perfect for making fried rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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