Cook the pasta in plenty of salted boiling water according to the instructions on the packet. Rinse pasta in cold water, drain in a sieve and pat dry with kitchen paper. Whisk the egg yolks and mix with the noodles in a bowl. Divide the pasta into 4 round molds approx. 3 cm high (diameter 8-10 cm). Cover with cling film, press firmly and weigh down e.g. with a can of tomatoes. Place in the refrigerator for 20-30 minutes.
In the meantime, wash the spinach and spin dry. Peel and finely dice the ginger. Finely dice the garlic. Heat 1 tablespoon of oil, sesame oil and honey in a pan. Fry the garlic and ginger in it until golden. Add the spinach and let it collapse. Season with soy sauce, pepper, salt and a pinch of sugar and set aside.
Knead the meat with 2 tablespoons of terikaya sauce and season strongly with pepper. Shape the mixture into 2 patties. Mix the mayonnaise and wasabi paste together. Cut the cucumber into slices. Cut the tomato into slices. Clean and wash the spring onions and cut into thin strips.
Remove the pasta from the molds. Heat 4 tablespoons of oil in a non-stick pan and fry the pressed pasta for 5 - 6 minutes on each side. Then drain on kitchen paper and keep warm in the oven.
Heat the rest of the oil in a pan. Season the patties with salt and pepper and fry for 3 - 4 minutes on each side. After turning, deglaze with the remaining teriyaki sauce and pour the cheese onto the patties.
Top each with 1 pasta package with tomato, cucumber, spring onions, drained spinach and patties. Drizzle with the mayonnaise and finish with the remaining pasta packages
Ingredients
Print Recipe
Pin Recipe