Put rice in a bowl, add katakuriko and soy sauce, and mix with a spatula. With this mixture, mold the patties into the desired size. The photo shows 1 cm thick patties with 7 cm diameter.
Heat the sesame oil in frying pan and fry the firmly molded patties from Step 1, until evenly cooked.
Slice the kaki-age ingredients into 1 cm pieces. Whisk together rice flour, egg, and water batter and dredge the ingredients.
Next, deep fry the kaki-age fritters in 180℃ oil.
Combine the sauce ingredients in a small pot and simmer, taking care not to burn it.
Coat the kaki-age fritters in sauce and sandwich between rice buns, and serve.
Story Behind this Recipe
Since I love Mos Burger's seafood kakiage rice burgers, I created my own homemade version.
The rice patties will break apart if not firmly molded. Feel free to use your own method to make the kakiage fritters, but just be careful not to make them so big that they don't fit in the rice buns. Be sure to thoroughly coat the kakiage in the sauce.