Pork Tsukune-Style Rice Bowls

Préparation

1. 1

   Prep the ingredients

   Beat the egg, finely grate the ginger, and thinly slice the cucumber on a cutting board.
2. 2

   Cook the rice

   Combine the white rice and water in a medium saucepan, bring to a boil over high heat, then cover and simmer over low heat.

   18 min
3. 3

   Shape the patties

   Mix the ground pork, egg, panko breadcrumb, and ginger in a mixing bowl until just combined, then shape into 8 small oval patties.

   Astuce: Mix only until combined; overworking can make the patties dense.

4. 4

   Brown the patties

   Heat the canola oil in a large skillet over medium heat; add the patties, season with 1/2 tsp salt and a few grinds of black pepper, and turn once as they brown.

   12 min

   Astuce: Leave space between patties so they brown instead of steaming.

5. 5

   Glaze the patties

   Pour the soy sauce and mirin into the skillet and turn the patties over medium heat.

   4 min
6. 6

   Taste and serve

   Taste and adjust the glaze with 1/4 tsp salt and a few grinds of black pepper if needed; serve patties over white rice with cucumber on the side.