Japanese BBQ Chicken Burgers with Yakitori-Inspired Glaze and Miso Mayo Slaw

Ingredients

• 80 ml Soy sauce (For the glaze)
• 85 ml Mirin (80 ml for the glaze and 1 tsp for the slaw)
• 80 ml Sake (For the glaze)
• 2 tbsp Caster sugar (For the glaze)
• 1 Garlic (Minced; for the glaze)
• 2 tbsp White miso (For the slaw dressing)
• 4 tbsp Kewpie mayonnaise (3 tbsp for the slaw dressing; additional amount for the bun bases, unspecified)
• 1 tbsp Rice wine vinegar (For the slaw dressing)
• 1 tsp Sesame oil (Toasted; for the slaw dressing)
• 300 g Cabbage (Shredded)
• 1 Carrot (Julienned)
• 3 Spring onions (Sliced; the transcript also mentions grilling spring onions for the glaze, but no additional amount is specified)
• Fresh mint (For the slaw; amount unspecified)
• Fresh coriander (For the slaw; amount unspecified)
• 1 tbsp Sesame seeds (Toasted; for the slaw)
• 4 Chicken legs (Deboned, skin on; press flat)
• Salt (To season the chicken; amount to taste)
• Oil (For basting the chicken; amount unspecified)
• Gruyère cheese (Melt over the chicken; amount unspecified)
• 4 Brioche buns (Toast while the chicken rests; number inferred from four servings)
• Pickles (For assembly; amount unspecified)
• Hot sauce (For the top buns; amount unspecified)

Steps

1. 1

   In a saucepan, combine the soy sauce, mirin, sake, caster sugar, and minced garlic. Simmer until the glaze has reduced by one-third and looks glossy, then set it aside.

2. 2

   Whisk the white miso, 3 tablespoons of Kewpie mayonnaise, rice wine vinegar, sesame oil, and 1 teaspoon of mirin together to make the slaw dressing.

3. 3

   Toss the shredded cabbage, julienned carrot, sliced spring onions, fresh mint, fresh coriander, and toasted sesame seeds with the dressing until evenly coated. Let the slaw rest for 20 minutes.

4. 4

   Debone the chicken legs, keeping the skin intact. Press each leg flat and season it with salt.

5. 5

   Heat the grill over medium-high heat. Place the chicken skin-side down and baste with oil as it cooks for 5–6 minutes.

6. 6

   Flip the chicken and cook for another 4–5 minutes, seasoning the other side once it is on the grill. Check that the thickest part reaches 68°C before glazing.

7. 7

   Brush or baste the chicken with the glaze, turning and coating it two or three times until lacquered and sticky. Continue cooking until it reaches 74°C internally.

8. 8

   Remove the chicken from the grill and rest it for 3–4 minutes. Melt Gruyère over the top.

9. 9

   Toast the brioche buns while the chicken rests.

10. 10

    Spread Kewpie mayonnaise on the bottom bun, add the slaw, then place the chicken on top. Add pickles and hot sauce to the top bun, close the burgers, press, and serve immediately.

Notes

The transcript additionally describes charring reserved chicken bones, spring onions, and garlic on the grill before simmering them in the glaze, and torching smoked Bavarian cheese until charred; the written recipe does not include those details or quantities, so they are not included as required recipe steps or ingredients. It also mentions toasting the brioche buns. The caption specifies Gruyère, while the spoken version mentions smoked Bavarian cheese.

Nutrition per serving

• main
• dinner
• barbecue
• grilled
• chicken
• Japanese-inspired
• summer
• contains gluten