How to Make Bikkuri Donkey-Style Hamburger Steak That Stays Soft

By Sudachi · 60 min

Ingredients

Instructions

1. Thinly slice the daikon, carrot and lettuce, then soak them in cold water. Wash and dry the mini tomatoes.
2. Mix 2 tbsp Japanese mayonnaise, 1 tsp Japanese soy sauce (koikuchi shoyu) and ⅛ tsp karashi mustard in a small bowl until combined. Set aside.
3. In a large bowl, combine 200 g ground pork, 50 g ground beef, ½ grated onion, 1 egg, 4 tbsp panko, 2 tbsp plain yogurt, 2 tbsp mayonnaise, ½ tbsp yellow miso, ¼ tsp salt, ¼ tsp sugar, 1 pinch nutmeg and 1 pinch black pepper.
4. Knead until the mixture is uniform and sticky.
5. Divide into equal portions. Lightly oil your hands, then toss each patty between your hands about 10 times to remove air. Shape into ovals, press a dent in the centre, and place each on a square of baking paper.
6. Heat a pan on medium with a little oil. Flip the patties into the pan paper side up, then carefully peel the paper off. Fry 2 minutes per side, until golden brown all over.
7. Reduce heat to low, add a few teaspoons of warm water and cover. Steam-fry for 6 minutes until cooked through.
8. Remove the lid, top each patty with cheese if using, cover again and steam until melted. Transfer to a warm plate.
9. In the same pan, fry 2 tbsp finely diced onion in the leftover fat until soft and golden. Wipe out excess oil if needed.
10. Add 2 tbsp orange juice, 1 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin and ¼ tsp dashi granules. Stir and let boil for 30 seconds.
11. Drain and squeeze the salad, then plate it, top with the seasoned mayonnaise and a mini tomato. Serve the patties beside rice and spoon the pan sauce over them.

Summarized from Sudachi's video. Watch it for the details.

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