For the Fuku patty
: In a blender
, mix the mirin, sake
, soy sauce
, sugar, sesame oil
, yuzu, garlic, onion powder and pepper until smooth. Gently massage the marinade
into the ground beef
and let sit for at least 2 hours. Form the beef mixture into a disk and chill in the refrigerator.
For the wasabi mayo: Mix the soy sauce and wasabi powder to a thin consistency. Whisk the mixture into the mayonnaise
For the teriyaki: Reduce the mirin
and sake in a saucepan
to three-quarters of the original volume. Add the soy sauce and sugar
. Bring to a boil. Whisk
together the cornstarch and 2 tablespoons water to make a slurry. Add the slurry
to the pan and bring to a boil. Let cool before using.
For the crispy fried onions: Thinly slice the onion into 1/3-inch rings. Heat the canola oil
in a deep fryer to 400 degrees F. Dredge
the onions in flour and shake off the excess. Fry
until golden brown, about 8 minutes. Drain
on layered paper towels and season with salt.
For the Tamago burger: Heat the canola oil in a skillet over high heat. Place the Fuku patty in the pan and turn down the heat to medium. Cook for 2 to 2 1/2 minutes per side. Place the patty on the bottom half of a bun and top with the fried egg. Drizzle with 1/2 teaspoon teriyaki sauce and sprinkle with Tamago Furikake to taste (Furikake should stick to the egg
). Top with crispy fried onions
with 1/2 to 1 teaspoon wasabi mayo.
For presentation, lean the bun top against the side of the assembled burger to showcase your hours of hard work.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.