Hamburger Steak with Daikon Oroshi
Hamburger Steak with Daikon Oroshi is a wonderful recipe I want to share with you. The Japanese hamburger steak is made with beef and pork mixture served over salty-sweet ponzu sauce. It’s quick and easy to make. You can have dinner ready in 30 minutes!
This dish is also called oroshi hambagu and one of the popular dishes in Japan. The juicy patties are served on top of shredded crisp cabbage, and topped with grated daikon and chopped green onions. Most recipes you see for oroshi hambagu also includes panko as one of the ingredients. I left out the panko because it didn’t make a different in terms of taste if I were to add it in or not. Although panko might be used to help bind the meat together, I had no issues as the patties held perfectly together when cooked.
I learned a great technique on how to cook a juicy hamburger without drying the meat. Instead of adding oil or butter to cook the hamburger, sprinkle generously amount of salt in the pan. Once the pan is hot enough, add the patties and let it cook 2 minutes on each side. Repeat the step two more times. On the last repeat, you’ll cover the pan with the lid to help steam the patties until the internal temperature of the meat is 160-165 degrees F. Adding salt helps draw some moisture from the meat and cooking it will give a nice sear to the outer layer which helps keep moisture in the meat from drying out.
You can easily find Ponzu sauce in grocery markets in the Asian aisle section. Ponzu is a tangy citrus-base soy sauce commonly used in Japanese cuisine.
You can enjoy this dish as a light meal because the chopped cabbage serves as a salad base. If you want a fulfilling meal, eat with a side of Jasmine or Sushi rice. Don’t leave out the chopped cabbage because it gives a refreshing crunch to the dish!
Let us know what you think of this recipe! Be sure to leave a comment below.
Hamburger Steak with Daikon Oroshi
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Hamburger Steak with Daikon Oroshi is also called Oroshi hambagu. The Japanese hamburger steak is made with beef and pork mixture served over salty-sweet ponzu sauce. The juicy patties are served on top of shredded crisp cabbage, and topped with grated daikon and chopped green onions.
1 1/2 tablespoons butter or ghee
1 onion, diced small
1/2 pound lean ground beef
1/2 pound ground pork
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 head of cabbage, thinly shredded
8 tablespoons grated daikon radish
4 green onions, thinly sliced
- In a medium sauté pan or skillet over medium heat, add 1 tablespoon of butter or ghee and sauté the onions until soft, about 5-7 minutes. Let it cool before proceeding to step two (you can put the onions on a small plate and put it in the fridge to speed the cooling process up).
- In a mixing bowl, thoroughly mix the onion, beef, pork, egg, salt, and pepper using your clean hands. Form into 4 equal size hamburger patties.
- In a large clean and dry sauté pan or skillet over medium-high heat, throw in a healthy pinch of salt and distribute it evenly around the pan.
- Put in the four hamburger patties in the pan on top of the salt. Cook for two minutes on each side. Then cook for another two minutes on each side. Lastly, cook for another 2 minutes on each side with the lid cover. Cook until the meat gets to 160-165 degrees F.
- On each plate, place a layer of cabbage and drizzle some ponzu sauce over it.
- Place the hamburger steaks on top of the cabbage.
- Place two tablespoons of the grated daikon on top of each hamburger steak and drizzle some more ponzu sauce on top of the daikon.
- Garnish with green onions and serve immediately.
This recipe makes 1 large patty per person or you can form into 8 equal size hamburgers and serve 2 mini patties per person.
Recipe by Dang That's Delicious - www.dangthatsdelicious.com