This recipe involves loads of squeezing of the rice to make sure it doesn’t fall apart while cooking. Dip your hands in cold water to loosen the grains of rice if desired. I normally cut the beef by hand to make the patties, which gives them a lovely texture and bite. Serves 6. Recipe by Mervyn Phan.
Ingredients: 6 cups cooked rice; 600g beef flank steak, finely diced; 1 large red onion, finely sliced; 6 garlic cloves, minced; 2 teaspoon salt; 1 tablespoon black pepper; 4 tablespoons olive oil; 1 teaspoon of smoked paprika (or normal sweet paprika will do); ½ cup mirin; 2 tablespoons Japanese soya.
Tightly press a cupful of rice with the palms of your hands until firm and hold its shape. Repeat until you get 6 pieces.
Season the beef with the garlic, salt, pepper and mix thoroughly before taking some and shaping it into a ball. Gently press down the top until a patty is formed. Repeat. To make teriyaki sauce, heat the mirin in a saucepan over medium heat until it reduces by half and turns syrupy. Remove from the heat and add the soyu.
In a pan over medium high heat, fry the rice cakes with half the oil for about 2 minutes or until it goes brown. Flip and repeat on the other side. Repeat until all the rice cakes are cooked.
Fry the beef patties in the same pan with the remaining oil for about 3 minutes each side to get medium rare. Once cooked, dip in the teriyaki sauce immediately.
Serve the patties on the rice cake and drizzle and leftover sauce before topping with the sliced red onions and sprinkle all over with the smoked paprika.