“Made with the full savory flavor of dashi, creating a rich and fragrant taste.”
[Ingredients] (Makes 4 patties)
Ground beef and pork mix・・・400g
Used dashi packet contents (dashi leftovers)・・・1 packet
Onion・・・1/2
Breadcrumbs・・・2 tbsp
Milk・・・1 tbsp
Egg・・・1
Oil・・・1 tbsp
Salt・・・1 tsp
Black pepper & nutmeg・・・a pinch
Mirin・・・2 tbsp
Soy sauce・・・2 tbsp
Shiso leaves・・・4
Daikon radish・・・5–6cm
Finely chop the onion and sauté it in 1 teaspoon of oil until golden brown.
Peel and grate the daikon radish, then drain off the excess liquid.
Soak the breadcrumbs in milk.
Place the ground meat mixture in a bowl. Add salt, pepper, nutmeg, and the used dashi contents, then knead until sticky.
Add the cooled onion, soaked breadcrumbs, and egg, then mix and knead thoroughly.
Divide the meat mixture into 4 equal portions in the bowl.
Shape each portion into a patty while removing trapped air.
Heat oil in a frying pan, place the patties in the pan, and cook over high heat. (Make a small indentation in the center of each patty before cooking.)
Flip the patties and cook the other side.
Once both sides are browned, reduce to low heat, cover, and steam-cook.
When clear juices run from the center of the patties, add mirin and soy sauce, coating the hamburg steaks with the sauce.
Turn off the heat and plate the hamburg steaks. Top with shiso leaves and grated daikon, and serve with vegetables of your choice.
*“Dashi leftovers” refers to the ingredients remaining after making dashi stock.
