Hamburgers made with a variety of locally produced ingredients are gaining popularity as a local gourmet food.
Awajishima Onion Beef Burger, transforming the supporting role into the star of the show.
Awajishima Burger Awajishima Onion Kitchen
The specialty of Awajishima Onion Kitchen, overlooking the Onaruto Bridge, is the Awajishima Onion Beef Burger.
The burger was developed in order to promote onions, a local specialty, when it was entered in the "National Local Burger Grand Prix" in 2011, and the prize won sparked the burger's popularity.
We focused our wisdom on how to make the onion, which plays a supporting role in other dishes, the star of the show, so we cooked it in five different ways, changed the order in which we put the ingredients, and made many prototypes. Yuji Miyaji, 35, director of Uzunokuni Minami-Awaji, Inc. which operates the restaurant, describes the difficulties he faced during the development of the dish.
The impact of this dish is the thick onion cutlet. In addition, the onion sauce, onion chips, and other devices that allow you to enjoy different tastes and textures of onions all at once keep you coming back for more.
It has become a big hit, selling 150,000 units a year and attracting many tourists as a specialty of Awaji Island.
Focus on balance of taste
When developing a hamburger, it is easy to focus on the flavor of the main ingredient, but in fact, the overall balance is important.
Since a burger is eaten together with other ingredients, the taste evaluation is determined by the balance of the ingredients. Changing the order in which the ingredients are layered can make a big difference, so it is important to repeat the tasting many times.
Also, only by eating the whole burger will you be able to understand the flavor composition and satisfaction of the burger. Try eating the whole burger instead of tasting it in pieces.
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