One Piece McDonald’s Menu

Yield 4-5

Author CHEFPK

Prep time

1 H & 30 M

Cook time

30 Min

Total time

2 Hour

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Tatatsu Burgers and Fries - One Piece McDonald's Menu

This is the ENTIRE One Piece McDonald's Menu! This has multiple recipe items in it so make sure to go through it.

Ingredients

Chicken Patty

• 4oz 93/7 Ground Chicken
• 2oz All Purpose Flour
• 1oz Corn Starch
• 1t Salt
• 1t Black Pepper
• 3-4C Vegetable Oil (For Frying)

Lemon Daikon Relish

• 2oz bruinose (Small diced) daikon radish, about the size of a pea
• 4oz Lemon Juice
• 1T Corn Starch
• 1/2t Salt

Smokey Pepper Mayo (Yuzu Tatatsu Sandwich)

• 1/2C Kewpie (or other) Mayonnaise
• 2t Ground Black Pepper
• 1t Liquid Smoke (Or use a Smoke Gun)
• 1t Salt

• 1/2C Kewpie (or other) Mayonnaise
• 2t Ground Black Pepper
• 1t Liquid Smoke
• 1t Salt
• 1T Nutritional Yeast

• Shredded Cabbage
• Brioche Bun
• Smoked Cheddar

Bacon Potato Pie

• 1 Large Russet Potato, about 400g/14oz
• 3 Slices of bacon, chopped
• 2oz Heavy Cream or Milk
• Salt and Black Pepper to taste
• 1ea Sheet of Store bought Pastry dough
• 1egg for egg wash

French Fries

• 1 Large Russet Potato, cut into French Fries
• Oil to deep fry
• 2T distilled vinegar
• 2T melted butter
• 1t ground black pepper

Instructions

Cheesy Smokey Pepper Mayo

1. Start with the toppings first. Combine the Mayonnaise, black pepper, liquid smoke and salt into a small bowl then mix to combine. Taste it for salt and pepper and set aside.
2. Place the Small diced daikon radish into a small sauce pot with the lemon juice and salt. Place the pot over medium heat and cook for 5-6 minutes or until the daikon is tender. Mix the corn starch with 1 tablespoon of water to make a slurry and pour the slurry into the daikon mixture. Bring back to a simmer to thicken the sauce. Once it has thickened, remove it from the pot and place it into a bowl to cool down.
3. Combine the All Purpose Flour and Corn starch and place it into a flat dish big enough to place your patty into.
4. Season the ground chicken with salt and pepper then form it into a small ball. Press the ground chicken into the flour and corn starch mixture so that it flattens into a 1/2” patty, about 4” wide. Make sure to coat both sides of the patty in flour as well all around the edge.
5. Heat the oil to 350F and Deep fry the chicken patty in a deep cast iron pan or pot. This should take 6-8 minutes or until golden brown and the interior temperature is 165F. Remove the chicken patty from the oil and set on a wire rack or paper towel to drain excess oil.
6. Lightly toast the brioche bun in a separate pan then smear it with the smokey pepper mayo on both sides and place the shredded cabbage on the bottom bun. Place the patty onto the cabbage, top with the Daikon relish then the top bun. Its ready to eat!
7. Tatatsu Version
8. To make the second version, simply smear Cheesy Mayo on each bun, add a slice of smoked cheddar, followed by cabbage and the chicken patty, Finish with the top bun and enjoy.
9. Rice Bun Version
10. Cook 2 cups of short grain sushi rice and form them into two balls. Gently form the balls into rounds, about the side of a burger bun. This can be done with a round mold or by hand. Brush the rice with a small amount of soy sauce.
11. Bring a small sauté pan to a medium heat and drizzle in about 1T of oil. Gently place the rice bun into the sauté pan and cook for 3-4 minutes or until the rice is slightly crispy. Remove from the pan and sauce then stack the sandwich according to previous directions.
12. Bacon Potato Pie: Clean and Peel the potato and place it in a pot of water to boil. Boil until the potato is tender and cooked through.
13. While the potato is boiling cook off the chopped bacon in a saute pan over medium heat. Render the bacon until most of the fat has cooked off so the bacon is slightly crispy. Drain the bacon grease and set the cooked bacon aside.
14. Place the cooked potato and bacon in a bowl and mash together with the milk or cream. Using a fork will help keep the mixture lumpy and not totally smooth. Season with salt and pepper to taste. Remove from the pot and cool down completely. This must be cold to add to the pastry.
15. Remove the pastry from the fridge and let sit for about 10 min to come to room temperature. Cut the pastry into 2 rectangles about 5 inches long and 3 inches wide. Place a few large spoonful’s of the potato mixture into the center then place the second piece of pastry on top. Press the edges down to together to create a seal. Use a form to crimp the edges of the pastry by pressing the fork flat into the pastry.
16. Place the stuffed pastry onto a parchment paper lined sheet tray and poke a few holes into the top of the pastry. Brush with egg wash then bake in the oven at 325F for 15-20 minutes or until golden brown.
17. Remove from the oven and let cool on the sheet tray for 5 minutes before eating. Be careful, the center will be hot.
18. French Fries
19. Place the cut French fries into a pot of boiling water along with the vinegar to blanch the potatoes. Cook for 4-5 minutes or until the potatoes are slightly tender and not fully cooked. Remove from the water and cool down.
20. Fill a deep pot halfway full with fryer oil and heat to 350F. Once the oil is hot, gently place the potatoes in and fry until golden brown, about 5 minutes. Remove from the oil and place on a tray with a paper towel to drain any excess oil. Season with salt.
21. Combine the melted butter with the crushed black pepper and drizzle all over the fries.