Yakitori Rice Burger

Method

1. Soak the bamboo skewers in water. Light the charcoal and wait 20 min, until it is covered in white ash and has settled to charcoal (medium heat); spread it evenly and set the grate 8 to 10 cm above.

   charcoal (medium heat)

2. Make the rice buns: the rice must be warm, so use freshly cooked rice or reheat it, as cold rice will not stick together. Mix in the sesame seeds and salt and divide into 4 equal portions. Put one on a sheet of cling film, gather the film around it and squeeze hard, then press it into a 9 cm disc about 1.5 cm thick with smooth edges. Firmly packed buns hold together on the grill; loose ones crumble. Keep them wrapped in the cooler for 10 minutes to firm up.

   Add in this stepCooked short-grain rice, warm 400 gToasted sesame seeds 2 tspSalt (for the rice) 1 pinch

3. Make the tare: put the soy sauce, mirin, sake and sugar in a 14 cm small pot over medium heat and simmer for 5 min, until reduced by a third and glossy. Pour some into a cup for brushing.

   Add in this stepSoy sauce 3 tbspMirin 3 tbspCooking sake 1 tbspSugar 3 tsp

   medium heat

4. Cut the chicken into 3 cm pieces and thread tightly onto 4 skewers. Grill over charcoal (medium heat) for 8 min, turning every minute, until opaque and lightly golden, then brush with tare and grill for 2 min more, brushing and turning 2 to 3 times, until glossy. It is done when the largest piece is firm with clear juices (75 °C in the centre). Wash your hands after handling raw chicken.

   Add in this stepBoneless chicken thigh, skin on 240 g

   charcoal (medium heat)

5. Brush the grate and both sides of the rice buns with the oil. Lay the buns on the grate over charcoal (medium heat) and do not touch them for 4 min: they are ready to turn when the underside is golden and crisp and lifts off cleanly with a thin spatula. Flip and grill the other side for 4 min as well. Brush both sides with tare and grill for 2 min, turning once, until the soy caramelises and smells toasty. Watch closely, as it burns quickly.

   Add in this stepVegetable oil 1½ tsp

   charcoal (medium heat)

6. Slide the chicken off the skewers. Put one bun on a sheet of paper or foil and top with lettuce, a line of mayonnaise, the chicken and the spring onion, then cover with a second bun, crisp side out. Press gently, wrap the bottom half in the paper and eat straight away while the rice is crisp.

   Add in this stepRomaine lettuce leaves 2Mayonnaise 2 tbspSpring onion, thinly sliced 10 g