Chinese-inspired teriyaki chicken burger
Indulge in a fusion of East and West with Rou Jia Mo - the Chinese take on a hamburger. The name literally means "meat in a bun". Our version features buns filled with chicken marinated in Kikkoman Teriyaki Sauce with Garlic, aromatic spices, crunchy cabbage and caramelised onions.
Ingredients
Preparation
Step 1
150 g wheat flour – 1 tsp instant yeast – 0.33 tbsp Kikkoman Naturally Brewed Soy Sauce – 120 ml warm water
Knead a soft yeast dough from the ingredients listed. Cover and leave to rise in a warm place for about 60 minutes. Form 4 rolls and roll each one into a long strip. Fold in half lengthwise and shape into a bun. Turn it over and roll out into a flatbread. Cover the prepared pitas and leave to rise for 20 minutes. Heat a pan over a high heat and dry-fry them on both sides for 2 minutes each. Set aside.
Step 2
300 g chicken drumsticks – 100 ml Kikkoman Teriyaki Sauce with Roasted Garlic – ¼ tsp ground ginger – ¼ tsp ground cinnamon – ¼ tsp fennel – 1 tbsp chopped coriander or parsley leaves – 1 tsp chopped chilli
Pat the meat dry and coat it with the Kikkoman Teriyaki Sauce with Garlic mixed with ginger, cinnamon and fennel. Marinate for about 30 minutes. Keep the marinade.
Cover and bake in the oven for 20-30 minutes at 180 °C until tender. After baking, shred the meat with a fork, add the coriander and chilli and mix with the remaining teriyaki marinade.
Step 3
100 g red cabbage – 1 tbsp olive oil – 1 tbsp lime juice – 1 tsp honey
Finely chop the cabbage. Add olive oil, lime juice and honey. Mix well.
Step 4
2 onions – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp sugar
Cut the onions into strips and fry them in olive oil. Add Kikkoman Soy Sauce and sugar and simmer on a low heat for about 10 minutes.
Step 5
Cut open the buns and fill them with the marinated meat, cabbage and caramelised onions.
Recipe-ID: 1246
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150 g wheat flour – 1 tsp instant yeast – 0.33 tbsp Kikkoman Naturally Brewed Soy Sauce – 120 ml warm water
Knead a soft yeast dough from the ingredients listed. Cover and leave to rise in a warm place for about 60 minutes. Form 4 rolls and roll each one into a long strip. Fold in half lengthwise and shape into a bun. Turn it over and roll out into a flatbread. Cover the prepared pitas and leave to rise for 20 minutes. Heat a pan over a high heat and dry-fry them on both sides for 2 minutes each. Set aside.
300 g chicken drumsticks – 100 ml Kikkoman Teriyaki Sauce with Roasted Garlic – ¼ tsp ground ginger – ¼ tsp ground cinnamon – ¼ tsp fennel – 1 tbsp chopped coriander or parsley leaves – 1 tsp chopped chilli
Pat the meat dry and coat it with the Kikkoman Teriyaki Sauce with Garlic mixed with ginger, cinnamon and fennel. Marinate for about 30 minutes. Keep the marinade.
Cover and bake in the oven for 20-30 minutes at 180 °C until tender. After baking, shred the meat with a fork, add the coriander and chilli and mix with the remaining teriyaki marinade.
100 g red cabbage – 1 tbsp olive oil – 1 tbsp lime juice – 1 tsp honey
Finely chop the cabbage. Add olive oil, lime juice and honey. Mix well.
2 onions – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp sugar
Cut the onions into strips and fry them in olive oil. Add Kikkoman Soy Sauce and sugar and simmer on a low heat for about 10 minutes.
Cut open the buns and fill them with the marinated meat, cabbage and caramelised onions.
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