Japanese-style Big Mac

Make a tangzhong: combine the water, milk and bread flour in a pan and stir over heat until it forms a ball that is no longer sticky.

In a stand mixer combine the bread flour, dry milk, sugar, salt, yeast, whole milk, egg and melted butter; once the dough comes together tear the tangzhong into pieces and let it incorporate, mixing until glutinous and sticky.

Proof in a sealed oiled container about two hours until puffy.

Cube the chuck roast into one inch pieces and freeze on a tray until about 80 percent frozen.

For the sauce, mix the Kewpie mayonnaise, sweet relish, sugar, rice vinegar, paprika, garlic powder, onion powder and a pinch of white pepper.

For the samurai glaze, combine soy sauce, mirin, sugar and sake at two to two to one to one and reduce; adjust with more sugar if too salty or more soy if too sweet.

Grind the semi-frozen beef in a food processor, add the crumbled suet and pulse until it is almost a pink paste, more emulsified than a normal burger.

Shape about six patties and reserve the rest of the beef.

Rehydrate the dried onion pieces in water; separately slice fresh onion and microwave it, for comparison.

Shape the risen dough into balls and set them in taller-than-usual molds; brush with water and sprinkle sesame seeds.

Bake at about 350F for 20 to 25 minutes, and wait until the oven has finished preheating before the buns go in.

Smash the patties thin in a pan, season with salt and pepper and take them out before they overcook.

Slice a bun into three: top, bottom and the middle crown. Dry toast all three in a pan, with no butter.

Assemble: bottom bun, sauce, lettuce, cheese, patty, dehydrated onions, crown bun, more sauce, lettuce, pickles, patty, more onions, top bun.

For the samurai version, dunk the patties in the reduced glaze before they go on; the craggy surface catches the sauce.

For sliders, press the leftover beef into a rectangle the size of a sheet of paper, salt it, bake it, lay it on the bottom sheet of bisected Hawaiian rolls, add American cheese and leftover onions and return to the oven until the cheese melts.

Brush the top sheet with butter, add sesame seeds, toast it, then dress the top sheet with sauce and lettuce and the bottom with pickles, close, press and cut along the roll indentations.