Burdock root (soaked in water first, then julienned)
About 1.5 times the amount of carrot
Beef (chopped finely)
A small amount
White sesame seeds
Red chili pepper (seeds removed and finely chopped)
The sauce ingredients:
1 cup (200 ml)
Make kinpira in bulk for later use.
Heat sesame oil in a frying pan, and stir fry the beef, the well drained burdock root, and carrot.
Add sugar and continue stir frying. Add the combined sauce ingredients.
Add the red chili pepper, and simmer until the sauce is reduced to about 1/3.
Add sesame seeds while crushing with your fingers, and the kinpira is done!!
Put the rice in a grinding bowl (mortar), and grind the rice grains with a pestle. Continue until the rice forms a rough mochi dough and comes together.
Form the rice as shown in the photo. (I shaped the patties with my hands.) Pan fry on both sides until hard and crispy in an oiled frying pan.
Brush the rice patties evenly with soy sauce (use a pastry brush if you can), then return to the pan to fry until browned.
Pan fry the bacon also.
Stack in this order: Rice patty → nori seaweed → kinpira → bacon → rice patty. Done!
Story Behind this Recipe
I wanted to make a "Kinpira rice burger" that could be eaten with one hand for my hubby, so I tried it out. The filling has beef in it so you can leave out the bacon, but the rice burger they serve at Mos Burger (a Japanese fast-food chain) has bacon in it and we like that, so I copied it.
Press the rice patties as firmly as you can, and make sure the edges aren't too thin! If you press the patties down in the frying pan, they'll be nicely formed. Moisten the spatula frequently to make sure the rice doesn't stick to it.