Chicken Katsu Rice Burger

Chicken Katsu Rice Burger - Crispy on the outside, juicy & moist on the inside Chicken Katsu with Japanese curry smack in between two pan seared rice patties.

Burger = Burger Bun + Meat. Period.

That is until I went to Taiwan and walked into a Mos Burger for the first time in my life.

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.

Chicken Katsu Rice Burger - Crispy on the outside, juicy & moist on the inside Chicken Katsu with Japanese curry smack in between two pan seared rice patties.

The closest Mos Bugers to L.A. is Hawaii. So to satisfy any form of Mos Burger craving, I’d either have to fly there (which sounds like an awfully brilliant idea) or replicate ’em at home. The latter seems more realistic.

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 Japanese rice or sushi rice. Like onigiri (Japanese rice ball). The stickiness and chewiness of this type of rice is perfect for making rice patties. Long grain rice WILL NOT work because it’s usually fluffy and doesn’t clump together.

Chicken Katsu Rice Burger - Crispy on the outside, juicy & moist on the inside Chicken Katsu with Japanese curry smack in between two pan seared rice patties.

Now comes the best part.

The filling.

It can be anything you want in the world. From teriyaki chicken to bulgogi to kimchi pork to seafood tempura. I was craving for some tonkatsu but all I had was chicken. So chicken katsu it was.

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 a Chicken Katsu Curry Rice Burger.

Chicken Katsu Rice Burger - Crispy on the outside, juicy & moist on the inside Chicken Katsu with Japanese curry smack in between two pan seared rice patties.

Love Chicken Katsu but love pork even more? Then, this Pork Tonkatsu is for you. It uses the same technique. The only difference is the use of pork and a special dipping sauce. Yums.

Tonkatsu

Also, if you haven’t already, check out my last post: Tandoori Wings & Garlic Cheese Naan. Smoky, roasted wings with bold flavors marinated in yogurt & aromatic spices, soft garlic cheese naan & a vibrant mint chutney.

Tandoori-Chicken-Wings

What other versions of hamburgers have you eaten before?

 

Chicken Katsu Rice Burger
 
Crispy on the outside, juicy & moist on the inside Chicken Katsu with Japanese curry smack in between two pan seared rice patties.
Author:
Recipe type: Entree
Cuisine: Japanese
Serves: 4
Ingredients
  • Chicken Katsu
  • 2 boneless chicken breast, pounded until ½" thick, 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 black pepper

  • Curry
  • Roux:
  • 3 tbs unsalted butter
  • ¼ cup all purpose 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, roughly chopped
  • 2 garlic cloves
  • ½" ginger
  • 2½ cup chicken stock
  • Salt to taste
  • Sugar to taste
  • Black pepper to taste

  • Rice Buns
  • 8 cups cooked rice (Japanese short grain or sushi rice)
  • Sesame oil
  • Soy sauce
  • White or black sesame seeds
  • Seaweed flakes
Directions
Chicken Katsu
  1. Sprinkle generously salt and pepper on chicken.
  2. Prepare three separate shallow bowls. Filled each with flour, eggs and panko crumbs.
  3. 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.
  4. Over medium high heat, add ¼" of oil into a cast iron pan. Heat the oil to 350 F.
  5. 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.
Curry
  1. To make roux: 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.
  2. To make curry: 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.
Rice Buns
  1. Divide the rice into 8 portions. Shape and compress the rice to ½" thick and 3" diameter patties. Damp hands will help the rice not adhere to your hands while shaping.
  2. Brush both sides of the patties with soy sauce. Heat a pan over medium high heat. Once hot, add a little oil and sear the patties until crisp on both sides. Use minimal and gentle handling so that it doesn't fall apart on you. Use a wide spatula.
Assembling
  1. 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.
  2. Wrap the rice burgers using a parchment paper (for added help to stay intact). Serve immediately.
Notes
1. Boneless, skinless chicken thighs can be used too. Just pound it so that it's evenly thick.

2. If you don't want to make the curry from scratch, just use store bought ones.

 

13 Responses

  1. Shiho

    OMG, this look amazing! have not had rice burger for ages… I am drooling just looking at your photos *q*

    Reply
  2. Ryan

    I have never liked curry, but this was absolutely fantastic! I was very happy that I strayed from my usual culinary predilections. Thank you so much!

    Reply
    • AiPing
      Ai Ping

      I’m so happy you liked it. I remind myself every time I try something new that I just may like… or even love it.

      Reply
  3. Cheyanne @ No Spoon Necessary

    My goodness, food graciousness!!! I can totally see why you would be craving this! I’m staring at the photos, drooling and developing my own craving…based on pictures and your description alone. I can’t even imagine how bad the urge for one of these bad boys would be if I actually had tasted it before! I’ve seen rice “bun” burgers before, but yours takes it to a whole new level of amazing. Delicious, must have now, type of ah-mazing! Thanks for sharing! ♡

    Reply
    • AiPing
      Ai Ping

      Awwww… thank you Cheyanne. It’s funny though because I didn’t use to like Japanese curry. They’re way too ‘not spicy’ for me. But I’ve since developed a love for it especially eaten with Tonkatsu or Chicken Katsu. It’s so good!!!

      Reply
  4. T.U @ Cookmorphosis

    Wow this is brand new topic. Super cool concept. I’m gonna surprise my friends for brunch next weekend with this recipe, if you don’t mind 😀

    Reply
    • AiPing
      Ai Ping

      Lol. Thanks Nagi. Now it makes me wonder how my family would react to this. My grandma just may raise her eyebrow in disbelief. Do you guys have Mos Burger in Sydney?

      Reply

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