How to Prepare Award-winning Plump Japanese-style Hamburger Steaks with Grated Daikon Radish
Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Quick Plump Japanese-style Hamburger Steaks with Grated Daikon Radish. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Plump Japanese-style Hamburger Steaks with Grated Daikon Radish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can cook Plump Japanese-style Hamburger Steaks with Grated Daikon Radish using 17 ingredients and 5 steps. Here is how you cook it.
This is my family's recipe for Japanese-style hamburger steaks. My family loves them.
Stick a toothpick through the hamburger patty- it's done if the juices run clear . For 4 hamburgers. Recipe by Run mama
Ingredients and spices that need to be Prepare to make Plump Japanese-style Hamburger Steaks with Grated Daikon Radish:
- 400 grams Ground meat
- 1/2 Finely chopped onions (minced)
- 1 〇 Eggs
- 1 〇 Coarsely ground black pepper
- 1/2 tsp 〇 Salt
- 1/3 tsp 〇 Nutmeg
- 4 tbsp 〇 Panko
- 2 tbsp 〇 Milk
- For the sauce:
- 100 ml Water
- 50 ml Cooking sake
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 2 cm from a tube Grated ginger
- 1 Katakuriko slurry (1:2 start to water ratio)
- 1 Shiso leaves green onions
- 1 Grated daikon radish
Instructions to make Plump Japanese-style Hamburger Steaks with Grated Daikon Radish
- In a bowl, mix the ground meat, finely chopped onions, 〇 ingredients, and knead together. Knead until completely incorporated.
- In a small saucepan, boil the ingredients for the sauce. Thicken with the water-dissolved katakuriko.
- Shape the meat mixture into 4 portions, and pat out the air pockets with the palm of your hands. Line on a heated pan with oil and cook over high heat to brown both sides.
- Reduce to low heat and cover with a lid to steam cook. Cook all the way through. Stick a toothpick through, and it's done if the juices run clear.
- Arrange on a plate, top with grated daikon radish, shiso leaves, and green onions and pour the sauce over.
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