A little report on our Japan trip: burger. And what’s so special about just a burger?
First about patty, when waiting for the flight to Japan, I thought about putting a quail egg at the center of the patty without having it completely cooked, with a generous bite, the quail egg must pop in your mouth with that creamy yolk. I could not figure how… until few days after, we sat down at a ramen vending machine restaurant in Shibuya at 5AM after a long and fun night of partying with July, Pete and Regan. See what good that good companies and alcohol make you? 😉 Very happy about the quail egg last night!
The idea of stuffing cheese in the patty, was from an epic curry house near by to our hotel. If I could manage to stuff a quail egg in there, I sure could stuff cheese in as well.
For beef, I chose the best Australian cuberoll possible find. No way to compare to the amazing marble Wagyu beef we had in a small traditional restaurant, hidden in a small lane in Dotonbori, Osaka of course; but hey, as long as something melt in your mouth, it’s good.
Aioli sauce (garlic and mayonaise) to patch things together, with a subtle kick of wasabi, because what makes Japan taste but wasabi right?
Topping up was fresh shiitake mushroom stir fired in salted butter and pepper, tart and crunchy red onion rings (quick pickle made with sugar, vinegar and orange juice) to freshen up the taste.
Fries were roasted sweet potatoes, coated with salt, pepper, olive oil, lime and paprika. Normally I wouldn’t follow recipes but this time I did for this fries, recipe came straight out of a beautiful cook book we bought from a 7 stories book store that was full of amazing books where you can easily spend all day or 2… Japanese love their smart phones (everyone held and stared at theirs in metro), but they do love their books too.
Last and least to talk about is the bun, I just… bought it 😀 but next time Regan and I will give it a try, because laughing and getting covered in flour like any cheesy Hollywood romantic comedy why not?
LOL, see who’s talking, there’s no laughing in our kitchen at home, only seriously focusing faces in that sacred holly territory 😛 Because “Cooking is an exercise on kinetic awareness, economy of movement, mastery of senses” – Michael Gibney’s Sous Chef (another super interesting book we bought there as well)
Ain’t nobody got time to laugh! Hahahah