Salmon Hamburg Steak with Refreshing Grated Daikon Radish

Steps

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1. 1
   Dust a tray with flour to prevent the hamburg mixture from sticking. Use cake flour or all-purpose flour.
   ▶ ≈0:16
2. 2
   Finely chop the onion, shiitake mushroom, and enoki mushrooms for the hamburg fillings.
   ▶ ≈0:29
3. 3
   Wrap the salmon with paper towel to remove excess surface moisture. If bones are present, use a knife to scrape them away from the flesh.
   ▶ ≈0:41
4. 4
   Feel along the salmon with your fingers to check for any remaining bones, and use fish tweezers to remove them carefully.
   ▶ ≈1:23
5. 5
   Use a spoon to separate the fish meat from the skin, breaking it into small pieces while checking for bones. Once all bones are removed, finely chop the fish with a knife.
   ▶ ≈1:35
6. 6
   Place the chopped salmon in a bowl. Add sake and pepper, then combine thoroughly with your hands.
   ▶ ≈2:04
7. 7
   Add the chopped onion, shiitake mushroom, and enoki mushrooms. Continue mixing well until evenly combined.
   ▶ ≈2:29
8. 8
   Gather the mixture together, shape it into a ball, and throw it into the bowl a couple of times to remove air. Then shape it into an oval patty.
   ▶ ≈2:41
9. 9
   Place the mixture onto the floured tray and sprinkle flour on top. This helps the hamburg retain its shape and gives the surface a nice brown color.
   ▶ ≈3:12
10. 10
    Peel a thick layer off the daikon radish. Grate it using a grater, then place it in a mesh strainer and gently press to remove excess water.
    ▶ ≈3:38
11. 11
    Place the grated daikon on a shiso leaf. Arrange red leaf lettuce leaves and tomato wedges on the plate as side vegetables, and top the daikon with chopped spring onion leaves.
    ▶ ≈4:08
12. 12
    Heat olive oil in a pan over medium heat and swirl to coat. Once hot, place the patty in the pan. Lightly press it down to brown evenly, cooking for 2-3 minutes while occasionally moving it around.
    ▶ ≈4:35
13. 13
    Position the patty against the side of the pan to cook the edges. When thoroughly browned, flip it over and cook the other side for about 2 minutes on medium-low heat.
    ▶ ≈5:18
14. 14
    When the other side is browned nicely, add sake and immediately cover with a lid. If sake is unavailable, use water instead. Reduce heat to low and cook slowly for about 3 minutes.
    ▶ ≈5:48
15. 15
    Once the water is almost evaporated, remove the lid. The hamburg should be fluffy and beautifully browned. Serve it on a plate.
    ▶ ≈6:17
16. 16
    The best way to enjoy this dish is to pour ponzu sauce over the grated daikon with plenty of spring onions, then place it on top of the salmon hamburg cut into bite-sized pieces.
    ▶ ≈6:33