Japanese-Style Big Mac
Video Stats
Recipe Overview
Overview
The Japanese-Style Big Mac is a delightful twist on the classic burger, inspired by the iconic fast food item seen in the film ‘Weathering with You.’ This recipe captures the essence of the original while adding unique elements that elevate the experience. The bun is crafted using a Tang Zhong method, which ensures a soft and slightly sweet texture reminiscent of Japanese milk bread. This technique not only enhances the flavor but also contributes to a delightful mouthfeel.
The beef patties are prepared to mimic the bouncy texture of the Japanese version, which is less dense than typical American burgers. By using a blend of chuck roast and additional fat, the patties achieve a juicy and flavorful profile. The sauce, a key component of any Big Mac, is reimagined with a lighter, tangy twist that complements the other ingredients beautifully.
Assembling the burger is an art in itself, with layers of sauce, lettuce, and pickles creating a harmonious balance of flavors. The attention to detail in the presentation reflects the care that goes into making this burger, making it not just a meal but an experience. Whether you’re a fan of anime or just looking for a gourmet burger recipe, this Japanese-Style Big Mac is sure to impress and satisfy your cravings.
Recipe Details
Steps & Tips
Combine 3 tbsp of water, 3 tbsp of milk, and 2 tbsp of bread flour in a pan and cook until it forms a sticky ball.
Tip: Using a Tang Zhong helps give the dough more softness.
In a stand mixer, combine 300 g of bread flour, 14 g of non-fat dry milk, 50 g of sugar, 6 g of table salt, 1 tbsp of instant yeast, 0.5 cup of whole milk, 1 large egg, and 4 tbsp of melted butter.
Rip the Tang Zhong into pieces and mix it into the dough until incorporated.
Let the dough proof in an oiled container for about 2 hours until puffy.
Cube 1.2 lb of chuck roast and freeze until about 80% frozen.
Mix 0.5 cup of Kewpie mayonnaise, 2 tsp of sweet relish, 1 tbsp of sugar, 0.5 tsp of rice vinegar, 0.5 tsp of paprika, 0.5 tsp of garlic powder, 0.5 tsp of onion powder, and a pinch of white pepper.
Tip: Using Q mayonnaise gives the sauce a lighter taste.
Combine soy sauce, mirin, sugar, and sake in a pot to create a teriyaki glaze.
Blend the frozen beef in a food processor until it reaches a paste-like consistency.
Shape the ground beef into about six patties.
Hydrate dried onions in water and slice fresh onions to compare flavors.
Shape the proofed dough into small balls and place them in baking molds.
Brush the buns with water, sprinkle sesame seeds, and bake at 350°F for 20-25 minutes.
Carefully cut the lettuce into thin strips, discarding any ugly leaves.
Smash the patties in a pan, season with salt and pepper, and cook until done.
Tip: Always preheat your oven before putting food inside to avoid uneven cooking.
Slice the baked buns into three parts: top, bottom, and crown.
Dry toast the bun pieces in a pan.
Layer the bottom bun with sauce, lettuce, cheese, patty, dehydrated onions, crown bun, more sauce, lettuce, pickles, patty, onions, and top bun.
Tip: To achieve a better balance of flavors, consider adjusting the thickness of the patties and buns.
Dunk patties in teriyaki glaze before assembling the burger.
Press leftover ground beef into a rectangular shape and season.
Bake the shaped beef until cooked through and cheese is melted.
Tip: Baking the beef patty ensures even cooking and helps maintain its shape.
Cut the assembled leftovers into individual squares for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •The Japanese Big Mac features a softer, sweeter bun inspired by shokupan.
- •Tang Zhong is a technique used to create a moist and fluffy bread.
- •The sauce used in the Japanese Big Mac is lighter and tangier than the American version.
- •Rehydrated onions are used in the Big Mac for a milder flavor without the acidity of fresh onions.
