Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets.

This Japanese burger is filled with chicken karaage, with pan-fried compressed rice instead of a hamburger ... which isn't good for this recipe, which is why I buy the bone-in thighs and remove ...

Serve the meat and cabbage with a bowl of steamed Japanese rice that’s been sprinkled with furikake. Serve immediately.