Wednesday, 27 June 2012

Face Burger Bento

Lol, quite a lame title because I could not think of a title for this post. :P IT has a medical appointment in the morning today, so we had to leave the house early. I had no intention to do a charaben, but I was done with the bentos early, and could not resist adding on a face to the burgers. :P

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IT had this in the car, on our way back from the appointment, before going off to School.

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LT had to skip School, because we could not come back in time. I expected that so I only prepared a lunch bento for him. For lunch, they had chicken burgers, potatoes, apples, strawberries and grapes.

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Just a burger for IT's recess. :)

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I rearranged the stuff, so that the box can close properly. Love transparent covers, it's nice to be able to see the contents. :)

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I made for an extra chicken patty in the morning, grilled some rice and potatoes in the afternoon, and had them for lunch. :) Recipe for the chicken patty below. :)

CHICKEN PATTIES RECIPE

Ingredients:
200g ground chicken
2 onions, minced
1 tbsp sake
3 tbsp panko
3 tbsp corn starch
1 tbsp ginger juice
1 egg
salt and pepper to taste

Sauce - 3 tbsp sake, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sugar

Method:
  1. Mix all the ingredients together.
  2. Shape into patties and pan fry with a little oil until both sides are browned. Set aside.
  3. Pour the sauce ingredients in the pan and bring to a slow simmer. Add in the patties and coat with the sauce. Cook till sauce thickens and both sides of patties are well coated.
Note: 
  • If you want to freeze the patties, you can do so after step #2. Then, when you want to eat them, defrost and glaze with them with the sauce.
  • The chicken patties can be eaten with buns as a burger fillings or as a side dish with rice.

8 comments:

  1. Hi Ming

    May I know where to get the ginger juice and shirk miso that used in the miso chicken recipe? Thank you! ~mrsyap

    ReplyDelete
    Replies
    1. Mrs Yap, u can grate ginger n squeeze to get the ginger juice. As for the miso, I usually get mine at NTUC finest. Places like cold storage, Japanese stores, medi-ya have too. U can taste ur miso b4 marinating, if u find it's too salty, them just add less. :)

      Delete
  2. same for the sauce recipe here, i can not use the sake and mirin. what can i use as a substitute? thanks

    ReplyDelete
    Replies
    1. Same as the other one, either use another cooking wine with pinch of sugar or just omit n add a pinch of sugar.

      Delete
  3. Hi, is the sake you used in your various recipes the same as ryorishu?
    Thanks, Angel

    ReplyDelete

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