/ Teriyaki chicken donut burgers

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1.15

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4.A

5.(2)

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Teriyaki chicken donut burgers
Servings: 2

INGREDIENTS
2 sugar donuts
1 chicken thigh
1/2 pack shimeji mushrooms
3 lettuce leaves
1/4 red onion (sliced)
4 slices lotus root (5mm)
1 tablespoon potato starch

A Some grated garlic
A 1 tablespoon water
A 1 tablespoon sake
A 1 tablespoon mirin
A 1 tablespoon soy sauce
A 1 teaspoon brown mustard
A 1 teaspoon sugar

1 tablespoon vegetable oil
Some mayonnaise
Some salt n pepper

PREPARATION
1. Soak red onion slices in water for 15 minutes, drain well. Remove the stem of shimeji mushrooms and break into small pieces. Tear lettuce leaves into bite-size pieces. Remove excess fat from the chicken, then cut into halves. Season with salt n pepper, dust some potato starch.

2. Heat 1/2 tablespoon of vegetable oil in a pan. Place lotus root slices, season with some salt. Cook both sides over high heat.

3. Add another 1/2 tablespoon of vegetable oil into the same pan. Grill the chicken (skin-side down) for 4 minutes over medium heat with a lid on. Flip the chicken when golden. Put shimeji mushrooms and season with some salt. Cook for another 2 minutes with a lid on. Turn off the heat, transfer the shimeji mushrooms to a plate.

4. Absorb excess oil with a paper towel from the pan. Mix all ingredients for A. Add mixed A into the pan and simmer over medium heat.

5. Split donuts in half to open. Place lotus root slices (2), the chicken, shimeji mushrooms, red onion slices, mayonnaise, and lettuce between donut halves.

6. Enjoy!

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