Mosburger, the Japanese version of McDonald’s, offers a version of the American hamburger with pork on a rice “bun”–a patty made from sticky rice. In this version, an open face sandwich, I have topped the rice patty with boneless fried chicken breast topped with Japanese curry sauce. This is another quick meal that’s easy to prepare; a one-skillet meal that I made on my one-burner induction cooker.
Prep time: 10 minutes
Cooking time: 6 minutes
1 boneless skinless chicken breast sliced in half horizontally
salt and pepper
Rice bran oil
1 1/2 cups cooked sticky rice (glutinous rice)
1 package Star Chef Japanese Curry Sauce with Chicken
Your choice of vegetables for garnish: lettuce, tomatoes, onions, sweet peppers, etc.
In a medium bowl, add the sticky rice and 1 tablespoon water. Make patties. Oil your hands so it is easier to pick up the rice and make patties. To make each rice patty, gather up in your hands about 1/4 to 1/3 cup of rice and press it into a mold or the bottom of a shallow 4-inch bowl to shape it. A Chinese rice bowl is the ideal shape for this. Tip out the patty and place on a plate while making the rest of the patties. This makes about four 4-inch sticky rice patties.
Slice each half of the chicken breast into two, so that now you have 4 quarters. Season with salt and pepper. On high heat, fry chicken breast pieces in 2 teaspoons oil for about 2-3 minutes on each side until cooked through. Set aside. Don’t clean out the skillet.
Fry each patty in the chicken fat remaining in the skillet until brown on the bottom, about 3 minutes. Flip and fry the other side. Set aside.
Make the Star Chef Japanese Curry Sauce according to package directions.
To assemble, place one fried rice patty on a plate. Top with a chicken breast piece. Liberally spoon the curry sauce on top. Garnish with whatever you like: tomatoes, sweet peppers, lettuce, etc. I used chopped scallion and cilantro, a bit of sweet yellow pepper–and I put the tomatoes on the side.