Summary

Ingredients

• 4 slices wasabi cheese
• 2 boxes Daikon cress or normal cress
• 12 slices cucumber (s)
• Butter for brushing the buns before topping

For the teriyaki sauce:

• 1 clove (s) garlic, chopped
• 1 small Piece (s) ginger, approx. 5 g, peeled and finely chopped
• 100 ml soy sauce, light
• 70 ml mirin
• 15 ml rice vinegar
• 1 tablespoon potato starch
• 1 dash sesame oil
• 2 tablespoon honey

For the wakame salad:

• 20 g wakame
• 2 tablespoon honey
• 3 tablespoon rice vinegar
• 3 tablespoon sesame oil
• 0.5 teaspoon ½ chilli pepper (s), dried, chopped

Also:

• 600 g salmon fillet (s)
• 1 tablespoon rapeseed oil
• 250 g crème fraîche
• 1 teaspoon agave syrup
• 0.5 ½ lime (s), juice from it

For the burger buns: (black buns)

• 20 g fresh yeast
• 10 g salt
• 35 g suar
• 210 ml milk
• 500 g wheat flour type 550
• 40 g butter, soft
• 1 tablespoon butter, melted or, alternatively, beaten egg for brushing the buns before baking
• 25 g sepia ink
• sesame

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Instructions

1. For 200 ml teriyaki sauce, bring the rice vinegar and mirin to the boil, add ginger, garlic, soy sauce, honey and sesame oil and simmer gently for 10 minutes. Puree the sauce well with a blender. First mix the starch with a little cold water and then stir into the simmering sauce with a whisk. Let the sauce simmer for another minute so that it can set well and then let it cool down.
2. Sear the salmon fillet, skinless and free of bones, in 1 tablespoon of rapeseed oil and let it steep in the oven for 20 minutes at 80 °. Pick apart with 2 forks and add 150 ml of the teriyaki sauce.
3. Mix the crème fraîche with agave syrup and lime juice.
4. Wakame is already prepared and marinated in Asia and supermarkets.
5. If dried seaweed is used, add hot water to the wakame and let it steep, then drain well. Bring honey, rice vinegar, sesame oil and chilli to the boil, mix in the wakame and let it steep a little
6. For 12 black buns, dissolve the yeast in the lukewarm milk and mix with all the remaining ingredients. Knead slowly in the food processor for 3 minutes, then knead on a high level for 5 minutes. Alternatively, knead the dough well by hand for 10 minutes. The gluten structure must be well developed and the dough must have a smooth surface. Cover with a damp cloth and let rise for 1 hour at room temperature.
7. Then divide into 12 dough pieces, form beautiful balls out of them and let rise for another hour covered.
8. Brush with melted butter or egg and sprinkle some sesame seeds on top. To make the buns nice and even, you can bake them in a greased serving ring with a diameter of 10 cm. Place 50 ml of water in a fire-proof container on the bottom of the oven and bake the buns at 190 degrees for 15-18 minutes.
9. The remaining buns can also be frozen. Simply bake defrosted in the oven.
10. Assemble:
11. Halve the 4 buns required, butter the cut surfaces and roast them on the grillage. Cover the underside with wakame and the crème fraîche. Place 150 g of warm salmon on top and brush with a little more teriyaki sauce, place 1 slice of wasabi cheese on top and let it melt briefly with the top heat / grill function of the oven turned on. Cover with the cress and fix the bun lid on it with a skewer.