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Ninja Umami Burger - Tim van Neerbos

2 persons | Beef, Fish and shellfish | Fish, Meat | Main dish


Preparation

Start with the basics. Be the first to get started with the Brioche buns, this recipe can be found below.

  • Cut the avocado into pieces and place on the burger.
  • Yuzu wasabi mayonnaise: Mix 3 tbsp mayonnaise, 0.25 tsp wasabi paste, 1 tsp soy sauce and 1 tsp sesame oil in a bowl. Stir well.
  • Grate 1 yuzu and stir through the mayonnaise.
  • Shiitakes in ponzu sauce: start in between with the ponzu sauce. Place 2 el yuzu (or lemon juice and lime juice), 1 tbsp rice vinegar, 1 tbsp sake, 30ml soy sauce, 1 tbsp mirin, 1 tsp sugar and 1 tbsp katsuobushi in a bowl. Mix well until the sugar has dissolved.
  • Wipe the piece of kombu with a damp paper towel and add to the ponzu sauce.
  • Preferably leave the ponzu sauce for a few hours. He keeps getting tastier! You can possibly (but preferably not) omit kombu and katsuobushi if you don't have them.
  • Before using the ponzu sauce, remove the piece of kombu from the sauce.
  • Fry the shiitake in some sesame oil.
  • Add the shiitake to the ponzu sauce and let the marinade soak for another hour.
  • You can put the shiitake on the burger cold. If you prefer it warm, you can quickly heat it up on the BBQ.
  • Pickled red onion: Skin the 2 red onions and cut into thin slices. Put the onions in a glass (weck) jar
  • Heat the water together with the 100 ml vinegar and 1 tbsp sugar in a pan and cook until the sugar has dissolved.
  • Pour the boiling mixture over onions in the pot. Close the jar and let it cool. You can eat the pickled red onions after an hour. But you can also make it a few days in advance, for example.
  • Wasabicrunch: mash the wasabi nuts in a mortar. Or chop them finely with a knife. There may still be some coarse pieces in between.
  • For the Japanese carrot salad, mix in a bowl   1 tbsp mayonnaise, 0.5 tbsp rice vinegar, 1 tsp sake, 1 tsp wasabi paste, 1 tsp sesame oil, 0.5 tl sugar and pepper. Stir well until an even dressing is formed.
  • Cut the spring onion and grate the carrot into strips. Toast (if not already done) the sesame seeds briefly.
  • Place the carrot and spring onion in a salad bowl. Mix the dressing through the salad and add the toasted sesame seeds.
  • You also add the seaweed salad as a separate ingredient.
  • For the Tonkatsu sauce, mix 50 ml ketchup, 1 tbsp soy sauce, 0.5 tsp sugar and 1 tbsp Worcestershire sauce in a bowl. Stir well until the sugar has dissolved. No need to warm up.
  • Heat your BBQ with direct heat to a temperature of about 200 degrees.
  • Grill the burgers (depending on the thickness) for about 3 minutes and then turn them over.
  • After about 3 minutes you can remove the burgers from the grill, let them rest for a while before you put them on your bun.
  • Now top your brioche buns with the various ingredients.


For the extra bite - fish:

Follow the steps of the basic recipe - then add the shrimp to your dish: ​

Peel the shrimp.
Mix the chili flakes, oil and soy sauce (to taste) in a bowl and marinate the prawns in it.
Bake the shrimps on a grill plate (or teppanyaki plate) for a maximum of 1 minute per side at approximately 180 degrees.


BRIOCHE BUNS - after the recipe of Claudia Damen from the book Vers Deeg. ⁠

For 8 brioche buns / hamburger buns

  • Mix 50 grams of lukewarm water with the yeast and beat with a fork. Let stand for 10 minutes until the water starts to foam and the yeast is active.
  • Mix the flour with the salt and sugar and add the milk, egg and yeast mixture. Blend on low speed by hand or in a food processor until all ingredients are blended.
  • Gradually add the butter and mix on medium speed until you have a smooth dough that separates from the bowl.
  • Cover the bowl with a damp clean tea towel and let rise at room temperature for about 1 hour until the dough has doubled in volume (first rise).
  • Preheat the oven (or kamado) to 200 degrees.
  • Roll eight balls for the hamburger buns. Always pull inwards around the outside of the dough. This way you get a tight sphere. Then roll the bottom smooth over the counter with the ball in the heel of your hand.
  • Place the buns on a baking tray covered with baking paper about 1 inch apart, cover with a clean tea towel and let rise for 30 minutes at room temperature (2nd rise).
  • After the second rise, brush the buns with beaten egg yolk and sprinkle the hamburger buns with sesame seeds. Bake the buns in the oven for 25 minutes until golden brown.


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Ingredients

  • 1 avocado
  • 4 tbsp mayonnaise (Japanese kewpie)
  • 2 tsp wasabi paste
  • 50 ml Soy sauce
  • 2 tbsp sesame oil
  • 1 zest of yuzu (or lemon or lime)
  • 10 shiitake
  • 2 tbsp yuzu (or 1 tbsp lemon juice and 1 tbsp lime juice)
  • 2 tbsp rice vinegar
  • 1 tbsp mirin
  • 2 tbsp sake
  • 3 tbsp sugar
  • 1 tbsp katsuobushi (bonit flakes, can be replaced with dashi powder)
  • 2 cm kombu (can be omitted if using dashi powder)
  • 2 red onions
  • 100ml water
  • 100 ml vinegar
  • 50 grams wasabi nuts
  • 2 carrots
  • 1 spring onion
  • 1 tsp white roasted sesame seeds
  • 1 tsp heavy toasted sesame seeds
  • Seaweed salad (amount as desired)
  • 50 ml ketchup
  • 1 tbsp Worcestershire sauce
  • 2 wagyu burgers (125 grams each)


For the extra bite - fish:

  • 4 king prawns
  • 2 tsp chili flakes
  • 0.5 tsp soy sauce
  • 2 tbsp vegetable oil
     

BRIOCHE BUNS - after the recipe of Claudia Damen from the book Vers Deeg. ⁠

  • 7 grams dried yeast
  • 500 grams patent flour
  • 7 grams of salt
  • 12 grams of granulated sugar
  • 250 grams whole milk, warm
  • 1 egg + 1 egg yolk, beaten, to brush the buns
  • 75 grams unsalted butter, at room temperature
  • White and black sesame seeds

YAKINIKU setup

  • Grill grid
  • Optional: Teppanyaki plate
  • Coal fire of approx. 180 - 200 degrees

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