Name: Stewed Japanese Hamburger Steak with Kinpira
Cuisine: 和食
Ingredients: 200g ground beef and pork blend; 50g firm tofu; 30g sweet onion; 60g kinpira gobo (braised burdock root); 1 egg; 1 tbsp panko breadcrumbs; A pinch of salt; A pinch of black pepper; 1 tbsp cold dashi (katsuobushi and kombu blend); Sesame oil, to taste; 150 ml sake; 100 ml dashi; 2 tsp mirin; 2 tsp soy sauce; 10g butter; 40g nanohana (canola blossoms)

About "Stewed Japanese Hamburger Steak with Kinpira"

A Japanese-style stewed hamburger steak featuring tofu and kinpira gobo (braised burdock root). After thoroughly kneading the ground beef and pork blend with just salt, mashed tofu is added to create an incredibly fluffy texture. It is then simmered in sake, dashi, mirin, and soy sauce, and finished with butter for a rich, elegant Japanese flavor.

Introduction to 【荒木町鈴なり】村田明彦の煮るなり焼くなり →

Tips for Making "Stewed Japanese Hamburger Steak with Kinpira"

Prep
- Kneading the ground meat with just salt to develop stickiness is the secret to a fluffy texture.
Prep
- Coarsely mince the sweet onion and let it air out to remove its pungency.
Heat Control
- Stewing is foolproof and great for beginners. Simmer over low to medium heat for about 5 minutes.
Seasoning
- Keep the soy sauce light since the kinpira is already seasoned.
Shaping
- Chilling your hands or coating them with oil prevents the meat fat from melting, keeping the mixture firm.

Ingredients for "Stewed Japanese Hamburger Steak with Kinpira"

16 items

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200gground beef and pork blend
50gfirm tofu
30gsweet onion
60gkinpira gobo (braised burdock root)
1egg
1tbsp panko breadcrumbs
Apinch of salt
Apinch of black pepper
1tbsp cold dashi (katsuobushi and kombu blend)
Sesameoil, to taste
150ml sake
100ml dashi
2tsp mirin
2tsp soy sauce
10gbutter
40gnanohana (canola blossoms)

How to Make "Stewed Japanese Hamburger Steak with Kinpira"

1
Prepping the Sweet Onion
Coarsely mince 30g of sweet onion and spread it out on a flat surface to let it air out, which helps remove its pungency.
Chef Kasahara's prep methodCrucial to let the pungency air out
2
Kneading the Meat with Salt
In a bowl, combine 200g of ground meat blend and a pinch of salt. Knead thoroughly with just the salt first. Kneading carefully until the meat turns pale and sticky makes the mixture easier to shape and improves the final texture.
Knead with just salt firstKnead until pale
3
Adding Tofu and Other Ingredients
Crumble 50g of firm tofu into the bowl with your hands, then add 1 tbsp of panko, 1 egg, 1 tbsp of cold dashi, and a pinch of black pepper. Mix well.
Crumble the tofu as you add itUsing cold dashi makes it fluffy
4
Mixing in Kinpira and Onion
Add 60g of kinpira gobo and the prepped 30g of sweet onion, then mix thoroughly. Store-bought kinpira works perfectly fine for this recipe.
Store-bought kinpira is fineMix everything thoroughly
5
Shaping the Patties
Drizzle sesame oil to taste into a cold frying pan (do not turn on the heat yet). Shape the patties and place them in the pan. Chilling your hands or coating them with a little oil prevents the meat fat from melting, keeping the mixture firm. Indent the center of each patty slightly to ensure even cooking.
Shape before turning on the heatKeep hands cold while workingIndent the center
6
Searing
Sear slowly over low heat, and flip once browned. Cook until both sides are beautifully browned.
Sear slowly over low heatBrown both sides
7
Simmering in the Sauce
Once browned, pour in 150 ml of sake to steam-cook, then add 100 ml of dashi, 2 tsp of mirin, and 2 tsp of soy sauce. Since the kinpira is already seasoned, keep the soy sauce light. Cover and simmer over low to medium heat for about 5 minutes. Finish by adding 10g of butter for extra richness.
Steam-cook with sakeKeep the soy sauce lightAdd butter for richness
8
Making Nanohana Ohitashi
Cook 40g of nanohana (canola blossoms) and season with 1 tsp of soy sauce to make a simple ohitashi (blanched greens).
Side dish
9
Plating
Plate the hamburger steaks, pour plenty of the simmering sauce over them, garnish with the nanohana ohitashi, and serve.
Pour plenty of sauce over

Food Science

Why This Dish Tastes So Good

Combining the inosinate in the ground meat blend with the glutamate in the dashi and soy sauce creates an umami synergy, resulting in a deep, rich flavor. Additionally, the sweetness of the mirin and onion, the saltiness of the soy sauce, and the umami of the dashi, balanced by the subtle bitterness of the nanohana, harmonize the five basic tastes. This enhances the overall depth and deliciousness of the dish.

Umami compoundsBalance of the five tastes

Detailed Commentary on "Stewed Japanese Hamburger Steak with Kinpira"

* Content organized by topics from the video.

Special Guest Joins for Japanese Hamburger Steak

Chef Akihiko Murata of 'Suzunari' kicks off the show with a playful pose. He is joined by special guest Chef Masahiro Kasahara of 'Sanpinon' (Sanpi-Ryoron), bringing great chemistry and banter to the kitchen. Since Chef Kasahara made hamburger steak last time, Chef Murata takes the lead today. He introduces a Japanese-style hamburger steak with kinpira packed with umami. For the side, he prepares nanohana ohitashi (canola blossoms), a great way to use up leftover greens. The ingredients include 200g of ground meat blend, 50g of firm tofu, 30g of sweet onion, and 60g of kinpira gobo. The sauce is made with 150 ml of sake, 100 ml of dashi, 2 tsp of mirin, 2 tsp of soy sauce, and 10g of butter to create a rich, stewed finish.

Chef Kasahara's Sweet Onion Prep Method

The cooking begins with prepping 30g of sweet onion. Chef Murata adopts Chef Kasahara's tip from the previous episode: 'Sweet onions taste best when coarsely minced.' He also puts into practice the professional technique of spreading the minced onion on a flat surface to let it air out and lose its sharp pungency. As they cook, the two chat warmly about their sons, who are the same age. They joke about them becoming friends in the future and hanging out late at night, and fondly recall a past barbecue trip they took together.

Kneading with Just Salt for a Fluffy Texture

First, 200g of ground meat blend and a pinch of salt are placed in a bowl and kneaded thoroughly. Kneading with just salt is a key step to develop the meat's stickiness, making it easier to shape. Next, 50g of firm tofu is crumbled in by hand to make the texture soft and healthy. Then, 1 tbsp of panko, 1 egg, 1 tbsp of cold katsuobushi and kombu dashi, and a pinch of black pepper are added. Now, the star ingredient—60g of kinpira gobo—goes in. Store-bought kinpira works perfectly fine. Finally, Chef Murata realizes he forgot the onion, quickly tosses it in, and mixes everything together.

Shaping in a Cold Pan and Nostalgic Stories

After drizzling sesame oil into a cold frying pan, the shaped patties are placed inside before turning on the heat. Chef Murata divides the mixture into four, but they end up uneven in size, drawing a playful tease from Chef Kasahara. When shaping, keeping your hands cold or coating them with oil prevents the meat fat from melting, keeping the mixture firm. While cooking, they reminisce about their apprentice days. Since cookbooks were expensive back then, they would study by browsing books at Kinokuniya Bookstore in Shinjuku, where they met other chefs in their chef whites, forming lasting professional bonds.

Foolproof Simmering in Japanese Dashi

The patties are indented in the center for even cooking and seared slowly over low heat. Once flipped and beautifully browned on both sides, the simmering process begins. Stewing is highly recommended for beginners because it ensures the meat is cooked all the way through without any raw spots. Chef Murata pours in 150 ml of sake to steam-cook, then adds 100 ml of dashi, 2 tsp of mirin, and 2 tsp of soy sauce. Since the kinpira itself is well-seasoned, a light hand with the soy sauce is perfect. He covers the pan, simmers for about 5 minutes, and finishes with 10g of butter for a rich depth of flavor.

Fluffy Texture and the Perfect Crunch of Kinpira

The plump hamburger steaks are plated, generously drizzled with the sauce, and served with nanohana ohitashi. Chef Kasahara takes the first bite and praises it, saying, 'Delicious! So fluffy!' The addition of tofu gives it a light texture completely different from standard hamburger steaks. The kinpira gobo inside provides a wonderful textural accent and adds depth of flavor. With its elegant, gentle Japanese flavor reminiscent of simmered meat dumplings, Chef Murata agrees with a satisfied smile, 'It feels more like an elegant Japanese dish than a hamburger steak.'

Bento Box Tips and Fun Kitchen Chat

While the flavor is kid-friendly, they also suggest an adaptation for bento boxes. Since there is plenty of sauce, thickening it with a potato starch slurry prevents leaks and makes it easy to pack. Chef Kasahara suggests, 'It would also be great to pack in a soup jar!' leading to a nostalgic laugh about the large aluminum bento boxes office workers used to carry. This stewed kinpira hamburger steak combines professional Japanese techniques with home-style warmth. The collaboration beautifully showcases the deep bond and shared love of cooking between the two chefs.

About 【荒木町鈴なり】村田明彦の煮るなり焼くなり

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