Kakiage (Prawn and Vegetable Fritter) Rice Burgers

• 3 rice bowls worth Plain cooked rice
• 1 tbsp Katakuriko
• 1 tbsp Soy sauce
• 1 Sesame oil
• 200 ml Shelled prawns
• 1 as much as you prefer String beans
• 1/2 Onion
• 133 ml Rice flour (Ready-mix tempura flour)
• 1 Egg
• 100 ml Water
• 1 Oil for deep frying
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 1/2 tbsp Sugar
• 1 tbsp Sake
• 1 Red chili pepper

1. Put rice in a bowl, add katakuriko and soy sauce, and mix with a spatula.
2. With this mixture, mold the patties into the desired size.
3. The photo shows 1 cm thick patties with 7 cm diameter.
4. Heat the sesame oil in frying pan and fry the firmly molded patties from Step 1, until evenly cooked.
5. Slice the kaki-age ingredients into 1 cm pieces.
6. Whisk together rice flour, egg, and water batter and dredge the ingredients.
7. Next, deep fry the kaki-age fritters in 180C oil.
8. Combine the sauce ingredients in a small pot and simmer, taking care not to burn it.
9. Coat the kaki-age fritters in sauce and sandwich between rice buns, and serve.

rice, katakuriko, soy sauce, sesame oil, prawns, much, onion, flour, egg, water, oil, soy sauce, mirin, sugar, sake, red chili pepper

Taken from cookpad.com/us/recipes/153580-kakiage-prawn-and-vegetable-fritter-rice-burgers (may not work)