Braised Hamburger Steak with Grated Daikon
Cooking Time
- Cook
Ingredients
Mixture A
- ½ lb mixed ground beef and pork, chilled
- Ground nutmeg
- 1 teaspoon kosher salt
- Freshly ground black pepper
Mixture B
- 1 tablespoon sake
- 1 tablespoon milk
- ½ large egg, beaten
- ¼ cup panko
- ¼ medium onion, finely chopped
- 1 teaspoon vegetable oil
- 3 shiitake mushrooms, stemmed, quartered
- 1 Japanese eggplant, peeled in stripes, cut into ¾” slices
- Kosher salt
Mixture C
- ½ cup daikon, grated including liquid
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon mirin
Garnish
- ¼ daikon, grated, lightly squeezed
- Perilla leaves, thinly sliced
Equipment
- Drop Lid
DIRECTIONS
In a large bowl, combine ingredients for Mixture A and mix by hand until the mixture becomes sticky. Then add in Mixture B and knead again until ingredients are evenly combined. Once the mixture is uniformly sticky, gently fold in onions using a spatula. Divide into three portions, lightly oil your hands, and shape each into an oval patty.
Preheat the saucepan over medium-high heat for about 90 seconds. Add oil and swirl to coat evenly. Once smoke begins to rise from the entire surface, place the patties into the saucepan. Reduce to low heat and sear for about 3 minutes or until golden brown. Once seared, flip the patties and sear for another 3 minutes.
Remove the patties from the saucepan. Add shiitake mushrooms and eggplant and sprinkle with salt. Place the drop lid directly on the ingredients and sear over low heat for 2 minutes.
Return the patties to the saucepan and evenly pour Mixture C over the ingredients. Replace the drop lid, increase to medium heat, and simmer for about 1 minute. Once mixture comes to a boil, reduce to low heat and simmer for another 7 minutes.
Remove the drop lid and check that the patties are thoroughly cooked. Turn off the heat and transfer to a plate. Top with grated daikon and perilla leaves and serve.
Note
Keep the ground meat well-chilled and your hands cool while mixing to prevent the fat from melting. This will help keep the patties juicy.
Ground beef with a higher fat content can be used as a substitute for mixed ground beef and pork.
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