Masaharu Morimoto’s Ultimate Morimoto Toro Burger

8 oz. minced Toro meat
1 c. potato starch (or corn starch)
1 tbl. panko (breadcrumbs)
1 tsp. egg whites
1/2 c. whole milk
1/2 c. finely diced onion
1/2 c. diced bacon
1/4 tsp. ground sage
1 tbl. ground cumin
1 tbl. mountain potato (or egg yolk)
1 tbl. yamabuki miso (or any miso)
1 tsp. ysukucki soy (any light soy sauce)
1/4 tsp. minced garlic

Shape toro meat mixture into patties.
Add 1 tbl. oil to a large hot sauté pan.
Sear toro patty and cook until desired doneness.

Morimoto Toro Burger Bun
Ingredients:
1 Loaf White Sandwich Bread
3 Pc. Whole Eggs
2 C. Fresh Bread Crumbs
1 C. Curry Filling (see below)
1 C. Chowder Filling (see below)
1 C. Wasabi Mayonnaise (see below)
1 Pc. Red Onion-Peeled and Sliced
1 Pc. Heirloom Tomato-Sliced
2 Pc. Japanese Sweet Peppers-Thinly Sliced
2 Pc. #1 Matsutake Mushrooms-Cleaned and Sliced
1 Bu. Baby Mizuna
8 oz. Mahon Cheese
Salt and Pepper to Taste
Canola or Soy Oil for Frying
Method:
To assemble the Toro Burger we must first fill the Curry and Chowder buns. Remove the crust from the sandwich bread and slice lengthwise into 8 slices, approximately 1/2 inch each. With a rolling pin flatten each slice so that each is about 1/8th of an inch. Lay out 4 of the slices of bread and spoon a heaping tablespoon of the curry filling onto one side of each slice. Fold the other side of each slice over and press gently around the filling. Using a 4" round cutter press down firmly around the filling and cut through bread. Remove excess bread and repeat. Follow the same steps and replace the curry filling with the chowder filling. You now have 4 bottom buns (curry) and 4 top buns (chowder). Whip the eggs in a bowl and dip each bun in the egg then coat with the fresh breadcrumb. Heat the oil to 350 degrees F. Fry each bun until golden brown on each side and reserve.
Season the 4 pieces of Toro with salt and pepper. In a very hot sauté pan sear each side of the toro steak until golden brown.
To finish the assembly, smear the curry buns with wasabi mayonnaise. Then add the sliced red onion, the seared toro, cheese, sweet pepper, mushroom, tomato, baby mizuna, and top off with the chowder bun. Enjoy!

Clam Chowder Filling
Ingredients:
1/2 C. Apple Smoked Bacon-Diced Small
1/2 C. Onion-Diced Small
12 Manila Clams
8oz. White Wine
2C. Heavy Cream
1C. Whole Milk
2C. Cooked Sushi Rice
Salt and White Pepper to taste
Method:
In a sauce pan over medium heat cook bacon until the bacon is almost crispy and most of the fat has rendered. Add diced onion and cook until translucent. Deglaze the pan with the white wine and reduce by half. Add clams, heavy cream, and whole milk and bring to a simmer. Cook until the liquid has reduced by 1/3. Remove clams from liquid and remove the clam meat from the shell. Chop clam meat into small pieces and reserve. Add sushi rice to cream mixture and continue to simmer over medium heat until thick. Blend the thickened mixture in a blender until smooth. Add the reserved clam pieces and chill for later use.

Curry Filling
Ingredients:
4 oz. Butter
6oz. Carrot- Finely Diced
8oz. Onion- Finely Diced
4oz. Mango-Finely Diced
13oz. Kobe Short Rib-Small Dice
6oz. Idaho Potato-Small Dice
16oz. White Wine
48oz. Water
4pc. Fresh Thyme
2pc. Fresh Tarragon
2pc. Bay Leaf
4oz. Golden Curry Paste
Salt and Pepper to taste
Method:
In two separate sauce pots divide the butter and melt over medium heat. In the first pot add the carrot, onion, and mango and cook until soft. In the other pot sauté the short rib and the potato until brown, then add the white wine to the pot. When the wine has reduced be 3/4 add the carrot, onion, and mango mixture, the herbs and the golden curry paste. Top off the pot with the water and simmer until thick. Season with salt and pepper and reserve for later use.

Wasabi Mayo
Ingredients:
3pc. Soft Boiled Eggs (5min)
1oz. Fresh Wasabi Paste
2T. Fresh Lemon Juice
1/2 t. Kosher Salt
White Pepper to Taste
7oz. Extra Virgin Olive Oil
Method:
In a blender add the eggs, wasabi, lemon juice, salt and pepper. Turn the blender on to medium speed and slowly add the olive oil and blend until smooth. Check for proper seasoning and reserve for later use.