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Japanese-Style Chicken and Lotus Root Hamburg Steak with Grated Daikon
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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).
Lotus root (for grating) 100g
0:14
~5 min
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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).
Lotus root (for grating) 100g
0:14
~5 min
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
Coarsely chop some of the remaining lotus root to add a crisp texture. The skin can be left on.
1:13
~5 min
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
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
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
Add 1 tablespoon of shiro-dashi and mix to finish the golden egg yolk and grated daikon sauce.
5:12
~1 min
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
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
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
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
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
1
Step 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).
Lotus root (for grating)
100g
2
Step 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.
Lotus root (for grating)
100g
3
Step 3
Coarsely chop some of the remaining lotus root to add a crisp texture. The skin can be left on.
Lotus root (for coarse chopping)
to taste
4
Step 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.
Ground chicken breast
300g
Miso
1 teaspoon
Sugar
1 teaspoon
Salt and pepper
a pinch
Egg
1 piece
Panko breadcrumbs
5 tablespoons
5
Step 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.
Ground chicken breast
300g
Lotus root (for grating)
100g
Lotus root (for coarse chopping)
to taste
Miso
1 teaspoon
Sugar
1 teaspoon
Salt and pepper
a pinch
Egg
1 piece
Panko breadcrumbs
5 tablespoons
6
Step 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.
Egg yolk
1 yolk
Grated daikon radish
to taste
7
Step 7
Add 1 tablespoon of shiro-dashi and mix to finish the golden egg yolk and grated daikon sauce.
Egg yolk
1 yolk
Grated daikon radish
to taste
Shiro-dashi
1 tablespoon
8
Step 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.
Sesame oil
1 tablespoon
10
Step 10
Cover, lower the heat to medium-low, and steam-cook for about 5 minutes. Prepare the vegetables for serving while you wait.
Vegetables for serving
to taste
12
Step 12
Plate the hamburg steaks, spoon on plenty of the egg yolk and grated daikon sauce, scatter the green onions on top, and serve.
Egg yolk
1 yolk
Grated daikon radish
to taste
Shiro-dashi
1 tablespoon
Green onions
to taste
Vegetables for serving
to taste
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Japanese-Style Chicken and Lotus Root Hamburg Steak with Grated Daikon — cook along with the video