Ditch the usual wheat bread bun. Crispy fried katsu chicken is served with a Japanese curry sauce and served between a chewy rice bun.
By Ai Ping
Mos Burger is a fast food restaurant chain originated from Japan. They serve regular burgers like other fast food restaurants. However, there is one thing that differentiates them from the others. Rice burgers.
Yup. You heard me right. RICE burgers. Instead of a wheat-based bun, grilled or pan fried rice patties are used instead.
The closest Mos Bugers to L.A. is Haiwaii. So to satisfy any form of Mos Burger craving, I’d either have to fly there or replicate ’em at home.
Mos burger uses a mixture of rice, millet and barley for the rice patties to stay intact. I found that using rice alone to be sufficient. Specifically, short grain rice. The stickiness and chewiness of this type of rice is perfect for making rice patties. Long grain rice may not work as well as short grain ones because it’s usually fluffy and doesn’t clump together.
The filling can be anything you’d like, but I was craving crispy katsu chicken and it was great with the rice.
Crispy on the outside, juicy and moist on the inside chicken katsu topped with thick Japanese curry and fresh lettuce. Place them between two slabs of pan seared rice patties and there you have it Katsu Fried Chicken and Rice Burger.
Love Chicken Katsu, but love pork even more? Check out this Pork Tonkatsu using the same technique.
- 2 boneless chicken breast, pounded until ½? thick and cut in half to make 4 pieces
- 1¾ cup panko crumbs
- 2 tbs oil and 2 eggs, beaten together
- ½ cup all purpose flour
- Salt and pepper
- 3 tbs butter
- ¼ cup flour
- 2½ tbs Japanese curry powder
- 1 tsp cocoa powder
- 1 tbs tomato paste
- 1 tbs Worcestershire sauce
- ½ tsp cayenne pepper (reduce or omit for less or no heat)
- ⅛ tsp black pepper
- 1 medium onion
- 2 garlic cloves
- ½? ginger
- 2½ cup chicken stock
- Salt to taste
- Sugar to taste
- Black Pepper to taste
- 8 cups cooked rice (short grain or sushi slightly wetter than usual so it sticks together)
- Sesame oil
- Soy sauce
- White or black Sesame seed
- Seaweed flakes
- Sprinkle generously salt and pepper on chicken.
- Prepare three separate shallow bowls. Filled each with flour, eggs and panko crumbs.
- Coat the chicken in flour. Shake off any excess. Dip the chicken in the eggs and then coat it with panko crumbs pressing it so that the chicken is well coated. Repeat with the flour, egg and panko crumbs one more time.
- Over medium high heat, add ¼? of oil into a cast iron pan. Heat the oil to 350 F.
- Once hot, gently place the chicken and fry it for 2-3 minutes on each side until chicken reads at least 165F. Place the chicken katsu in the oven at 200 F to keep warm if needed.
- Over medium low heat, add the butter to a small pan. Once it melts, add the flour and stir.
- Add the curry powder, cocoa powder, tomato paste, Worcestershire sauce, cayenne pepper and black pepper. Continue to stir for 10-15 minutes. It will become dry and crumbly. Be careful not to burn it.
- In a blender, add the onion, garlic and ginger and blend until smooth. Over medium heat, fry the onion paste in a pan until translucent and fragrant about 10- 15 minutes.
- Add the chicken stock. Increase the heat to medium high and bring it to a boil. Once boiled, add the roux. Stir well until the roux has dissolved. Season with salt, sugar n black pepper.
- Divide the rice into 8 portions. Shape and compress the rice to ½? thick and 3.5? diameter patties. Damp hands will help the rice not adhere to your hands while shaping.
- Brush both sides of the patties with soy sauce. Over medium high heat, fry the patties until crisp. Use minimal and gentle handling so that it doesn’t fall apart on you.
- Place lettuce or tomato or whatever toppings you like to the bottom rice patty. Put a piece of chicken katsu and pour curry on the chicken. Top with another rice patty.
- Wrap the rice burgers using a parchment paper (for added help to stay intact). Serve immediately.