Gyudon Rice Burger

Method

1. Mix the hot rice evenly with the potato starch and salt and divide it into 4 portions. Wrap each in cling film and press firmly with your palms into a disc 9 cm wide and 1.5 cm thick. Tighten the edges with your fingers so the buns don't crumble in the pan.

   Add in this stepHot cooked short-grain rice 300 gPotato starch 1 tspSalt 1 pinch

2. Heat the sesame oil in a non-stick frying pan (26 cm) over medium heat and cook the rice buns in 1 batch(es). Leave each side undisturbed for 3–4 minutes until a golden, crunchy crust forms, then flip; in the last 30 seconds brush with soy sauce and give each side a moment more. 8 min in total.

   Add in this stepToasted sesame oil (for searing) 2 tspSoy sauce (for brushing the buns) 2 tsp

   medium heat

3. Wipe out the pan, add the sake, mirin, soy sauce and sugar, bring to a boil over medium heat, then add the onion and reduce for 3 min.

   Add in this stepCooking sake 2 tspMirin 1½ tbspSoy sauce (for the beef) 1½ tbspSugar 2 tspOnion 80 g

   medium heat

4. Add the beef and ginger, turn up to medium-high heat and cook for 5 min, stirring, until almost no liquid is left and the meat is coated in a glossy glaze. Reduce it well: leftover liquid will make the buns soggy.

   Add in this stepThinly sliced beef short plate or brisket 160 gGrated fresh ginger 1 tsp

   medium-high heat

5. Spread a thin layer of mayonnaise on one bun, layer the lettuce, beef and red pickled ginger, sprinkle with shichimi and top with a second bun. Wrap the bottom half in parchment so your hands stay clean.

   Add in this stepMayonnaise 2 tspRomaine lettuce leaves 2Red pickled ginger (beni shoga) 10 gShichimi togarashi to taste