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We’re making hamburg steak using lightly-salted salmon which is available all year round. The ponzu sauce with the grated daikon goes well with the salmon hamburg. It’s delicious!
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
1 piece Lightly Salted Salmon net weight 100g/3.5 oz 1 tsp Sake Pepper 20 g Onions chopped 15 g Fresh Shiitake Mushrooms chopped 15 g Enoki Mushrooms chopped Cake Flour or All Purpose Flour 1 tsp Olive Oil slightly less than 1 teaspoon 1 tbsp Sake to help cook the meat, substitute: water
Toppings and Side Vegetables
80 g Daikon Radish grated 1 Spring Onion Leaf chopped 2 Shiso Leaves Ponzu Sauce or add an equal amount of soy sauce to yuzu or lemon juice Red Leaf Lettuce Tomato Wedges
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, sprinkle flour on a tray to keep the hamburg mixture from sticking. The flour can be any type of wheat flour, for example cake flour or all purpose flour.
- For the hamburg fillings, finely chop the onion, shiitake mushroom, and enoki mushrooms beforehand.
- Next, wrap the salmon with a paper towel to remove the excess water from the surface.
- If the backbone is attached to the fish, place the blade of the knife between the bone and flesh and scrape it off lengthwise.
- Sometimes your salmon is too salty even if it is labeled lightly-salted, which is Amakuchi or Amajio in Japanese. This is because salmon with a salt content of less than 3% is all labeled as lightly-salted in Japan. You can also use fresh unsalted salmon and add salt to your liking.
- Feel with your fingers to check if any bones are left. Remove the remaining bones with fish tweezers. Run your fingers along the back and remove the bones if there are any.
- Use a spoon to detach the meat from the skin and break it into small pieces while looking for any bones.
- When all the bones are removed, chop the fish with a knife thoroughly. When making lots of hamburg, you can use a food processor instead of a knife.
- Place the chopped salmon into a bowl.
- Add the sake and pepper.
- Combine the mixture with your hand thoroughly. The salmon is already lightly-salted, so no need to add salt.
- Now, the mixture should become gooey and feel slightly heavy.
- Add the chopped onion, shiitake mushroom, and enoki mushrooms.
- Continue to mix well. When using lean salmon with little fat, add a small amount of vegetable oil to make it easier to form and keep it moist when cooked.
- When combined evenly, gather the mixture together.
- Then, take it out, shape it into a ball and throw it into the bowl a couple of times to remove any air from the inside.
- Remove and shape the mixture into an oval.
- Place the mixture onto the floured tray and sprinkle flour on top. The flour will help keep the hamburg from losing its shape and will give the surface a nice brown color.
- Let's prepare the side vegetables. Peel a thick layer off the daikon radish. There are a lot of pungent components and fibers near the skin so if you grate the daikon, it is better to peel the skin off for a better texture and taste.
- Grate the daikon with a grater. In winter, daikon is juicy and less pungent so the grated daikon goes great with fish or meat hamburg.
- Place the grated daikon into a mesh strainer and lightly press it to remove the excess water.
- Place the grated daikon onto a shiso leaf and arrange the red leaf lettuce leaves and tomato wedges on a plate as side vegetables. Place a generous amount of chopped spring onion leaves on top of the grated daikon.
- Now let's cook the salmon hamburg. Heat the olive oil in a pan on medium heat. Swirl the pan to coat it with the oil.
- When heated, place the patty onto the pan. Lightly press it down to brown evenly.
- Cook for 2 to 3 minutes, occasionally moving it around.
- Place the hamburg against the side of the pan and cook the edges as well.
- When it is thoroughly browned, flip it over.
- Cook the other side for about 2 minutes on medium-low heat.
- This hamburg doesn't become firm when cooled so this can be a perfect ingredient for your bento lunch box, and we think people from all generations will enjoy this dish.
- When the other side is browned nicely, add the sake and cover with a lid immediately. If the sake is not available, add water instead.
- Reduce the heat to low and let it cook slowly for about 3 minutes.
- Now, the water should almost be evaporated. Remove the lid. It is fluffy and deliciously browned!
- Serve it on a plate.
- The best way to enjoy the dish is to pour ponzu soy sauce over the grated daikon with plenty of spring onions, and put it on top of the salmon hamburg cut into bite-sized pieces.
Recipe Notes
Instead of the salmon, you can also use your favorite fish, such as tuna, pacific cod, horse mackerel, or sardines. If the fish has an unwanted flavor, you can add grated ginger or sake to the mixture to cover the fishy smell.
If you feel that your hamburg is too salty, use it as an ingredient for fried rice or pasta. This will make the dish surprisingly delicious!
The daikon peel can be cut into thin strips and used for Kinpira, a type of sauteed vegetables, or Asazuke, instant pickles. When making the kinpira with the daikon peel, stir-fry and season it with sugar and soy sauce, and top with toasted sesame seeds to give it a pleasant texture.
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