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Japanese-Style Chicken and Lotus Root Hamburg Steak with Grated Daikon

Japanese-Style Chicken and Lotus Root Hamburg Steak with Grated Daikon

A Japanese-style hamburg steak that combines ground chicken breast with both grated and coarsely chopped lotus root for a chewy yet crisp texture. The patties are seasoned with miso and topped generously with a golden sauce of egg yolk, grated daikon, and shiro-dashi. Made without onion so the savory flavor of the lotus root can shine.

WashokuMain4 servings35 min(Prep 20 min + Cook 15 min)320 kcal
One PanKid-friendlyHigh Protein

まかないチャレンジ!

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58recipes·83cooked

INGREDIENTS

Ingredients

4 servings

INSTRUCTIONS

Instructions

  1. 1

    Scrub the lotus root well with a brush and grate it with the skin on. Use about half of a 200g piece (100g once grated).

    0:14~5 min
  2. 2

    Lightly squeeze the moisture out of the grated lotus root so the mixture does not become watery. Use 100g of grated lotus root for every 300g of ground chicken.

    0:49~2 min
  3. 3

    Coarsely chop some of the remaining lotus root to add a crisp texture. The skin can be left on.

    1:13~5 min
  4. 4

    Put 300g of ground chicken breast in a bowl and season with 1 teaspoon miso, 1 teaspoon sugar, and a pinch of salt and pepper. Add 1 egg and 5 tablespoons of panko breadcrumbs.

    2:25~3 min
  5. 5

    Add the squeezed grated lotus root and knead well while wearing plastic gloves. Once the mixture becomes sticky, add the chopped lotus root and mix briefly to finish the hamburg steak mixture.

    3:18~5 min
  6. 6

    Make the egg yolk and grated daikon sauce. Crack an egg and transfer just the yolk to a bowl, then add the well-squeezed grated daikon to taste.

    4:26~3 min
  7. 7

    Add 1 tablespoon of shiro-dashi and mix to finish the golden egg yolk and grated daikon sauce.

    5:12~1 min
  8. 8

    Divide the mixture into 4 portions, oil your hands, and shape each into an oval patty. Heat 1 tablespoon of sesame oil in a frying pan over medium heat and add the patties after pressing out the air.

    5:40~5 min
  9. 9

    Make a small dent in the center of each patty and cook over medium heat until browned on one side. Flip once browned.

    7:33~5 min
  10. 10

    Cover, lower the heat to medium-low, and steam-cook for about 5 minutes. Prepare the vegetables for serving while you wait.

    8:12~5 min
  11. 11

    Remove the lid and pierce with a bamboo skewer; if the juices run clear, they are cooked through and ready.

    9:06~1 min
  12. 12

    Plate the hamburg steaks, spoon on plenty of the egg yolk and grated daikon sauce, scatter the green onions on top, and serve.

    9:52~2 min

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