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JAPANESE-STYLE BIG MAC INSPIRED BY WEATHERING WITH YOU

cook:

40 min

Picture for Japanese-Style Big Mac inspired by Weathering with You

507,803 views  Inspired by the BCU's trip to Japan, this is Alvin's take on Japan's Big Mac and Samurai Mac!

8 burgers and 12 sliders

US

original

metric

INGREDIENTS

DIRECTIONS

Japanese-Style Big Mac

INGREDIENTS

For the Bun

For the Bun

sesame seeds

sesame seeds

For the Tangzhong

For the Tangzhong

water

3 tbsp water

milk

3 tbsp milk

bread flour

1 tbsp bread flour

For the Dough

For the Dough

bread flour

300 g bread flour

non fat dry milk powder

14 g non fat dry milk powder

sugar

50 g sugar

table salt

6 g table salt

instant yeast

1 tsp instant yeast

whole milk

½ cup whole milk

large egg

1 large egg

melted butter

4 tbsp melted butter

For the Beef Patties

For the Beef Patties

to 2 lb chuck roast

1 to 2 lb chuck roast

beef suet

handful beef suet

neutral oil

neutral oil

salt and pepper, to taste

salt and pepper, to taste

For the Sauce

For the Sauce

Kewpie mayo

½ cup Kewpie mayo

sweet relish

2 tbsp sweet relish

sugar

1 tbsp sugar

rice vinegar

½ tsp rice vinegar

paprika

½ tsp paprika

garlic powder

½ tsp garlic powder

onion powder

½ tsp onion powder

white pepper

1 pinch white pepper

For the Teriyaki Sauce

For the Teriyaki Sauce

soy sauce

soy sauce

mirin

mirin

sugar

sugar

sake

sake

For the Assembly

For the Assembly

rehydrated minced onions or

50 g rehydrated minced onions or

small white onion, minced

1 small white onion, minced

head iceberg lettuce, thinly sliced

1 head iceberg lettuce, thinly sliced

American cheese slices

American cheese slices

pickles slices

pickles slices

TOOLS

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish mixing bowl

Babish mixing bowl

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

Babish mini prep bowls

Babish mini prep bowls

Babish glass bowls

Babish glass bowls

Babish sauté pan

Babish sauté pan

Babish Tiny Whisk Set

Babish Tiny Whisk Set

Babish sauce pan

Babish sauce pan

rubber spatula

rubber spatula

stand mixer with dough hook

stand mixer with dough hook

sealed container

sealed container

nonstick spray

nonstick spray

parchment paper

parchment paper

Babish sauce pot

Babish sauce pot

food processor

food processor

rimmed baking sheets

rimmed baking sheets

pastry rings or small springform pan

pastry rings or small springform pan

brush

brush

oven

oven

freezer

freezer

fridge

fridge

Babish cast iron skillet

Babish cast iron skillet

wax paper

wax paper

flat spatula

flat spatula

Babish bread knife

Babish bread knife

Babish everyday pan

Babish everyday pan

DIRECTIONS

1.

For the Bun

1.

For the Tangzhong

1.

Combine water, milk, and bread flour in a small sauce pan on medium heat. Stir fry until it forms a ball. Set aside.

water

3 tbsp water

milk

3 tbsp milk

bread flour

1 tbsp bread flour

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish sauce pan

Babish sauce pan

rubber spatula

rubber spatula

2.

For the Dough

1.

Add bread flour, nonfat dry milk, sugar, table salt, instant yeast, whole milk, egg, and melted butter in the bowl of a stand mixer. Using the dough hook attachment, mix on low speed.

bread flour

300 g bread flour

non fat dry milk powder

14 g non fat dry milk powder

sugar

50 g sugar

table salt

6 g table salt

instant yeast

1 tsp instant yeast

whole milk

½ cup whole milk

large egg

1 large egg

melted butter

4 tbsp melted butter

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish mixing bowl

Babish mixing bowl

stand mixer with dough hook

stand mixer with dough hook

2.

When the dough begins to form a ball, slowly work pieces of your Tangzhong into the dough by ripping small pieces from the gelatin starter.

For the Tangzhong

For the Tangzhong

For the Dough

For the Dough

stand mixer with dough hook

stand mixer with dough hook

3.

When the Tangzhong is fully incorporated forming a gelatinous, sticky dough, allow the dough to rest in a sealed oiled container for 2 hrs at room temperature.

For the Dough

For the Dough

sealed container

sealed container

nonstick spray

nonstick spray

4.

Once the dough has finished proofing or doubled in size, divide it into 8 balls about 10 cm in diameter.

For the Dough

For the Dough

5.

Transfer to individual dough balls to individual pastry rings or small spring form pans on a parchment-lined baking sheet, brush with water, and sprinkle with sesame seeds.

water

3 tbsp water

sesame seeds

sesame seeds

For the Dough

For the Dough

pastry rings or small springform pan

pastry rings or small springform pan

rimmed baking sheets

rimmed baking sheets

parchment paper

parchment paper

brush

brush

6.

Bake in a 350° F oven for 20 to 25 minutes or until golden brown on top.

For the Dough

For the Dough

oven

oven

pastry rings or small springform pan

pastry rings or small springform pan

rimmed baking sheets

rimmed baking sheets

parchment paper

parchment paper

7.

For the Beef

1.

Cut the chuck roast into 1 inch cubes and transfer to a parchment-lined baking sheet.

to 2 lb chuck roast

1 to 2 lb chuck roast

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

parchment paper

parchment paper

rimmed baking sheets

rimmed baking sheets

2.

Place in the freezer until about 50% frozen (still able to indent when poked, but firm to the touch)

to 2 lb chuck roast

1 to 2 lb chuck roast

freezer

freezer

rimmed baking sheets

rimmed baking sheets

parchment paper

parchment paper

3.

For the Sauce

1.

While the beef is in the freezer, combine all ingredients and whisk until homogenous

Kewpie mayo

½ cup Kewpie mayo

sweet relish

2 tbsp sweet relish

sugar

1 tbsp sugar

rice vinegar

½ tsp rice vinegar

paprika

½ tsp paprika

garlic powder

½ tsp garlic powder

onion powder

½ tsp onion powder

white pepper

1 pinch white pepper

Babish Tiny Whisk Set

Babish Tiny Whisk Set

Babish mini prep bowls

Babish mini prep bowls

Babish glass bowls

Babish glass bowls

Babish measuring cups and spoons set

Babish measuring cups and spoons set

2.

For the Teriyaki Sauce

1.

Combine a 1:1 ratio of soy sauce and mirin in a large sauce pot over medium low heat. Then, add half of that amount of sugar and half of that amount of sake to the mixture. (2:2:1:1, soy sauce, mirin, sugar, sake)

soy sauce

soy sauce

mirin

mirin

sugar

sugar

sake

sake

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish sauce pot

Babish sauce pot

Babish Tiny Whisk Set

Babish Tiny Whisk Set

2.

Whisk and adjust to taste. Cook until reduced by half.

Babish sauce pot

Babish sauce pot

Babish Tiny Whisk Set

Babish Tiny Whisk Set

3.

For the Beef Patties

1.

Transfer the frozen beef chunks to a food processor and blend until just ground.

to 2 lb chuck roast

1 to 2 lb chuck roast

food processor

food processor

2.

Add a handful of beef suet (fat) and pulse until paste-like.

beef suet

handful beef suet

food processor

food processor

3.

Form the patty mix into balls about 5 cm in diameter, and place on a parchment-lined rimmed baking sheet. Refrigerate until ready to cook.

For the Beef Patties

For the Beef Patties

parchment paper

parchment paper

rimmed baking sheets

rimmed baking sheets

fridge

fridge

4.

In a cast iron skillet over medium-high heat, add neutral oil and place a patty ball in the skillet.

neutral oil

neutral oil

For the Beef Patties

For the Beef Patties

Babish cast iron skillet

Babish cast iron skillet

5.

Top with wax paper and press the meat into a thin patty using a flat spatula. Cook until the crust forms along the edges, then flip.

For the Beef Patties

For the Beef Patties

wax paper

wax paper

flat spatula

flat spatula

Babish cast iron skillet

Babish cast iron skillet

6.

Season with salt & pepper then transfer to a rimmed baking sheet line with parchment paper. Repeat with at least 4 patties for 1 Big Mac.

For the Beef Patties

For the Beef Patties

salt and pepper, to taste

salt and pepper, to taste

Babish cast iron skillet

Babish cast iron skillet

wax paper

wax paper

flat spatula

flat spatula

7.

For the Assembly

1.

Slice baked buns into 3 parts- Crown (top), Club (middle), Heel (bottom)

For the Bun

For the Bun

Babish bread knife

Babish bread knife

Babish cutting board

Babish cutting board

2.

Toast all parts in a dry pan until just golden.

For the Bun

For the Bun

Babish everyday pan

Babish everyday pan

3.

Spread sauce on the Heel.

For the Bun

For the Bun

For the Sauce

For the Sauce

4.

Thinly slice a head of lettuce, then sprinkle a layer of lettuce on the first layer of sauce.

head iceberg lettuce, thinly sliced

1 head iceberg lettuce, thinly sliced

Babish Chef’s knife

Babish Chef’s knife

Babish cutting board

Babish cutting board

5.

Layer 1 slice of American cheese on top of the lettuce.

American cheese slices

American cheese slices

6.

Place 2 cooked patties on the cheese.

For the Beef Patties

For the Beef Patties

7.

Sprinkle onions on top of the patty.

rehydrated minced onions or

50 g rehydrated minced onions or

small white onion, minced

1 small white onion, minced

8.

Layer with the Club.

For the Bun

For the Bun

9.

Spread sauce on the Club. Sprinkle a layer of lettuce on the second layer of sauce, add pickle slices, then layer the cooked patties, onions, then top with the Crown.

head iceberg lettuce, thinly sliced

1 head iceberg lettuce, thinly sliced

pickles slices

pickles slices

For the Sauce

For the Sauce

For the Beef Patties

For the Beef Patties

For the Bun

For the Bun

10.

For the Samurai Mac

1.

Assemble the burger in the same way except reduce the sizes of the buns and the patties, add an optional second slice of cheese, and dip the patties in the Teriyaki Sauce before placing them on the buns.

American cheese slices

American cheese slices

soy sauce

soy sauce

mirin

mirin

sugar

sugar

sake

sake

Babish sauce pot

Babish sauce pot

Babish measuring cups and spoons set

Babish measuring cups and spoons set

Babish Tiny Whisk Set

Babish Tiny Whisk Set

2.

Enjoy by dipping into the Teriyaki Sauce!

For the Teriyaki Sauce

For the Teriyaki Sauce

Leftovers

INGREDIENTS

For the Buns

For the Buns

medium or large Hawaiian bread rolls, enact.

medium or large Hawaiian bread rolls, enact.

For the Patties

For the Patties

leftover beef patty mix

leftover beef patty mix

For the Sauce

For the Sauce

leftover sauce

leftover sauce

For the Assembly

For the Assembly

American cheese slices

American cheese slices

minced or rehydrated onions

minced or rehydrated onions

melted butter

melted butter

kosher salt and freshly ground pepper, to taste

kosher salt and freshly ground pepper, to taste

sesame seeds

sesame seeds

sliced pickles

sliced pickles

thinly sliced lettuce

thinly sliced lettuce

TOOLS

Babish bread knife

Babish bread knife

rectangular rimmed baking trays

rectangular rimmed baking trays

food prep gloves

food prep gloves

oven

oven

wire cooling rack

wire cooling rack

pastry brush

pastry brush

Babish Chef’s knife

Babish Chef’s knife

DIRECTIONS

1.

For the Buns

1.

Keeping the Hawaiian rolls fully connected, bisect the entire sheet into 2 separate sheets (Crown and Heel)

medium or large Hawaiian bread rolls, enact.

medium or large Hawaiian bread rolls, enact.

Babish bread knife

Babish bread knife

2.

Transfer the Heels to a rimmed baking sheet and the Crowns to a wire cooling rack set inside a rimmed baking sheet.

medium or large Hawaiian bread rolls, enact.

medium or large Hawaiian bread rolls, enact.

wire cooling rack

wire cooling rack

rectangular rimmed baking trays

rectangular rimmed baking trays

3.

For the Patties

1.

Press and shape the leftover patty mixture to the edges of the tray into a rectangular shape about the size of the Hawaiian rolls sheet.

leftover beef patty mix

leftover beef patty mix

rectangular rimmed baking trays

rectangular rimmed baking trays

2.

Liberally salt and pepper the prepared beef, then transfer to an oven at 425°F for 10-15 minutes. Use a meat thermometer to ensure doneness, about 155°F.

leftover beef patty mix

leftover beef patty mix

kosher salt and freshly ground pepper, to taste

kosher salt and freshly ground pepper, to taste

oven

oven

rectangular rimmed baking trays

rectangular rimmed baking trays

3.

For the Assembly

1.

Place the cooked beef on the Heels of the Hawaiian rolls, then layer on American Cheese followed by onions. Transfer to an oven set at a low temperature until the cheese is melted.

leftover beef patty mix

leftover beef patty mix

American cheese slices

American cheese slices

minced or rehydrated onions

minced or rehydrated onions

medium or large Hawaiian bread rolls, enact.

medium or large Hawaiian bread rolls, enact.

rectangular rimmed baking trays

rectangular rimmed baking trays

oven

oven

2.

Brush the tops of the Crowns if the Hawaiian rolls with melted butter and sprinkle with sesame seeds. Transfer to an oven set at a low temperature until lightly golden.

melted butter

melted butter

sesame seeds

sesame seeds

medium or large Hawaiian bread rolls, enact.

medium or large Hawaiian bread rolls, enact.

pastry brush

pastry brush

oven

oven

wire cooling rack

wire cooling rack

3.

Flip the Crowns over and spread a layer of sauce before sprinkling lettuce, then add a layer of pickles to the Heels.

leftover sauce

leftover sauce

thinly sliced lettuce

thinly sliced lettuce

sliced pickles

sliced pickles

For the Sauce

For the Sauce

4.

Transfer the Crowns to the Heels, completing the burger assembly, then slice into individual sliders.

medium or large Hawaiian bread rolls, enact.

medium or large Hawaiian bread rolls, enact.

Babish Chef’s knife

Babish Chef’s knife

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