(Either julienned, carved like a pencil, or cut lengthwise into quarters)
White sesame seeds
Red chili pepper (sliced rounds)
＊ Soy sauce
1 tablespoon and 2 teaspoons
Plain cooked rice
4 rice bowls' worth
Soak the burdock root and carrot in water.
Heat the sesame oil in frying pan over high heat and addthe carrots and burdock root.
Once the vegetables are evenly cooked, add the red hot peppers.
Add the ingredients marked with ＊, simmer, and caramelize. Garnish with white sesame seeds and it's ready.
Make tightly-packed rice balls in the palm of your hands, then firmly press down on them to make round paddies.
Heat a small amount of oil in a frying pan, then all you have to do is fry the rice paddies over high heat until golden brown. Flip the paddies and press down on them while frying.
Sandwich the kimpira mixture between rice paddies, lightly press together, and serve.
I also tried the rice buns with meat and yakiniku (Japanese BBQ) sauce.
Story Behind this Recipe
I saw this at Mos Burger and thought I'd try to recreate it at home.
The trick to making the rice paddies is to make a tightly-packed, round rice ball!!! That way, it won't break apart when frying or when eating. Another trick is to mix in 1/2 teaspoon potato starch per one bowl's worth of rice as a binding agent.