1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and confectioner sugar together on low speed until smooth.
2. Add kosher salt and coffee powder (optional) and mix well.
3. Sift together ingredients A (plain flour, rice flour and almond powder) in a small bowl, then stir it all into the creamed butter mixture from #1-2 until it’s completely incorporated, using a silicone spatula.
4. Pat the dough into a rectangle about 5cm thick, wrap in plastic, and chill for about 1 hour.
5. Transfer the dough to a lightly floured surface and roll the dough out. To prevent it from sticking everywhere, I keep it between 2 sheets of baking paper (or saran wrap) and roll until it's 1~1.5cm thick. Cut circles in the dough with your tart or cake rings. Leave the cookies in the rings and place on your baking tray lined with baking paper.
6. Pre-heat the oven to 170℃ degree. Beat the egg in a small bowl and brush the top of each cookie with the egg wash. Then with a fork (or edge of a knife), make a "cross hatch" pattern on the top of each cookie.
7. Bake for about 20 minutes. Leave it to cool on a wire rack.
1. Make rice buns In a medium bowl, add steamed rice, katakuriko, sesame and a dash of salt. Mix them well and set aside.
2. Divide the rice into 8 portions. (1 portion = about 90g), fill the circle mold with the seasoned rice. and gently shape the rice bun by pressing it down to flatten it. Repeat with all the rice until you have 8 buns.
3. In a skillet over medium-high heat, heat 2 tbsp vegetable oil, then reduce the heat to low and place the rice buns. Cook them and turn them over, until crispy. Transfer the rice buns onto the plate and set aside.
4. Make tsukune wrap the tofu with paper towel and micro-wave it (600W) for about 1 to 2 minutes. Break the drained tofu into small pieces.
5. In a medium bowl, add ground chicken, drained tofu and the rest of ingredients A. Mix it all together until everything is evenly combined.
6. Heat 2 tbsp oil in a skillet over medium heat until hot. Then shape the chicken into flat circle patties and place them in the skillet. Fry on both sides until lightly brown. Cover and simmer for about 4 to 5 mins or until cooked through. Transfer the tsukune patties to a plate. Set aside.
7. In the same skillet, add all the sauce ingredients and bring to a boil. Place the tsukune patties in the sauce. Simmer on a low heat until the sauce starts to thicken. Set aside.
8. Make scrambled egg Lightly whisk the eggs, salt, sugar and milk together until the mixture is homogeneous. Heat 1 tsp oil or butter in a small frying pan, when the pan is hot enough, pour in the eggs, stirring, until the eggs are fully cooked through. Set aside.
9. Assemble the burger Spread some mayonnaise on the rice buns (optional), then spread the teriyaki sauce as well. Top with lettuce leaves, place the tsukune on top of the lettuce. Put some scrambled eggs. Put about 1 tsp mayonnaise over the eggs. Place another rice bun on top of it.