Steps to Make Homemade Plump Japanese-style Hamburger Steaks with Grated Daikon Radish

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, plump japanese-style hamburger steaks with grated daikon radish. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Plump Japanese-style Hamburger Steaks with Grated Daikon Radish is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Plump Japanese-style Hamburger Steaks with Grated Daikon Radish is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have plump japanese-style hamburger steaks with grated daikon radish using 17 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Plump Japanese-style Hamburger Steaks with Grated Daikon Radish:

1. Get 400 grams Ground meat
2. Take 1/2 Finely chopped onions (minced)
3. Take 1 〇 Eggs
4. Prepare 1 〇 Coarsely ground black pepper
5. Get 1/2 tsp 〇 Salt
6. Take 1/3 tsp 〇 Nutmeg
7. Make ready 4 tbsp 〇 Panko
8. Make ready 2 tbsp 〇 Milk
9. Prepare For the sauce:
10. Make ready 100 ml Water
11. Prepare 50 ml Cooking sake
12. Get 2 tbsp Soy sauce
13. Prepare 1 tbsp Sugar
14. Make ready 2 cm from a tube Grated ginger
15. Get 1 Katakuriko slurry (1:2 start to water ratio)
16. Make ready 1 Shiso leaves green onions
17. Take 1 Grated daikon radish

Instructions to make Plump Japanese-style Hamburger Steaks with Grated Daikon Radish:

1. In a bowl, mix the ground meat, finely chopped onions, 〇 ingredients, and knead together. Knead until completely incorporated.
2. In a small saucepan, boil the ingredients for the sauce. Thicken with the water-dissolved katakuriko.
3. 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.
4. 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.
5. Arrange on a plate, top with grated daikon radish, shiso leaves, and green onions and pour the sauce over.

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