00:00At Bikkudonki, I sat there taking notes instead of just eating my hamburger steak.
00:05The sauce was thin, the patchy barely tasted of beef, and something under it tasted like udon broth.
00:12Here's the recipe that showcases what I found.
00:15Soak your shredded daikon, carrot, and lettuce in a bowl of cold water.
00:20The salad is optional, so serve as much or as little as you like, which is why there are no
00:26measurements on this part.
00:27That is a step that turns tarred shreds crisp again while everything else gets made.
00:33Wash a few mini tomatoes and leave them next to the bowl.
00:38Now the dressing.
00:392 tablespoons of Japanese mayonnaise, 1 teaspoon of Japanese soy sauce,
00:44and 1 eighth teaspoon of karashi, which is Japanese mustard, into a small bowl.
00:50These one works if karashi is out of reach.
00:52Just stir smaller and adjust to taste.
00:55Stir until it goes smooth, and set aside.
01:00If Japanese mayonnaise is hard to find where you are, I have a video on making it from scratch, and
01:06it's on the card.
01:07Grab a large mixing bowl.
01:09In goes 200 grams of ground pork, and then 50 grams of ground beef.
01:14You would expect that the other way around is a hamburger steak, so beef should be driving.
01:19But bite into real one, and it barely tasted beefy at all, and the texture is far too soft for
01:27a patty built on beef.
01:28So I flipped the ratio and let pork carry it.
01:32If you want the standard Japanese hamburger steak with beef out in front, where you would expect it, my recipe
01:38video is on the card too.
01:41Grate half an onion straight into the bowl, not chopped, not even minced.
01:45In the restaurant version, there is no onion texture left anywhere in the patty, so grating is the way to
01:52get it to disappear completely into the meat.
01:55Now the binders.
01:57And there are four of them.
01:59One egg, four tablespoons of pank of breadcrumbs, two tablespoons of plain yogurt, two tablespoons of mayonnaise.
02:06That is a lot of soft material for 250 grams of meat, and it is deliberate, because the patty you
02:13get at the restaurant is smooth, and yielding in a way that meat alone does not do.
02:20Season it.
02:21Half tablespoon of yellow meat paste, quarter teaspoon of salt, quarter teaspoon of sugar, and a pinch of nut milk.
02:28Now get your hands in there and eat.
02:31Normally you stop the moment a hamburger mixture comes together, because working it too long tight ends the patty, here
02:38you keep going.
02:39Keep kneading until the whole thing turns pale and uniform and starts clinging to your fingers.
02:46When it tacks onto your palm like that, it's ready, and that is a texture that carries all the way
02:52through cooking.
02:53Divide the mixture into two or three equal portions, all your hands lightly so nothing sticks.
02:59Then throw each portion from one hand to the another about ten times, like you're playing cat with it.
03:07Every pass knocks air out of the patty, and air pockets are what splits a patty open in the pan.
03:14Shape each one into an oval and keep them on the thin side.
03:18Thinner than you think.
03:20Honestly, that flat wide shape is a big part of why the restaurant plate looks the way it does.
03:26Place them on a sheet of baking paper, this is going to make it easier to move without breaking.
03:32As I said, this patty is so tacky.
03:35Heat a pan of a medium with a small amount of oil, and carefully lay the patties down, and peel
03:41off the paper.
03:42Two minutes on the first side.
03:47Flip.
03:48Two minutes on the second.
03:52Once both sides are browned, turn the heat down low, splash a few tiny spoons of warm water into the
03:58pan, and get the lid on for six minutes.
04:05Lid off.
04:06If you want it to look like the restaurant plate, cut your cheddar slices into strips, and lay them across
04:12each patty in a crust.
04:14Cover it again, and give the cheese 30 seconds to a minute.
04:24Look at that.
04:25Once the cheese has melted, and the patties are done all the way through, move them onto a warm plate.
04:32Now the sauce.
04:33And do not wipe the pan out, unless too much fat has been rendered.
04:37Two tablespoons of finely diced onions tray into the fat and juices the patties left behind.
04:43Fry until they soften, and turn golden.
04:47Two tablespoons of orange juice.
04:49Yes, orange juice.
04:51I know.
04:52Then one tablespoon of Japanese soy sauce.
04:55One tablespoon of sake.
04:57And one tablespoon of mirin.
04:59And here's the thing I could not stop thinking about in the restaurant.
05:02My son ordered udon off the kids' menu.
05:05And when I went back to my own plate, the sauce underneath the patty tasted like it was sitting on
05:11a similar base as his soup.
05:13Which is a strange thing to find under hamburgers' sake.
05:18So the last thing that goes in is a quarter teaspoon of dashi granules.
05:23Stir it together, and let it boil for 30 seconds.
05:27That is all litany's.
05:28Stir in the vegetables and squeeze them properly, because water on the plate will thin your dressing out.
05:35Power the salad up.
05:37Spoon the flavoured mayonnaise over it, and sit a mini tomato on top.
05:43Plate the hamburger onto a big plate alongside a portion of freshly cooked rice.
05:48And spoon the sauce over the patty.
05:50Thin, and not too much of it.
05:53And this is my bickri donkey burger dish.
05:56This is what a restaurant plate looks like after 30 minutes at home.
06:00Make this tonight.
06:01Google bickri donkey hamburger stachi for the full printable recipe with exact measurements and timing.
06:08Want even more delicious recipes?
06:10Grab my free cookbook from the link in the description.
06:14Okay, let's go over the ingredients one more time.
06:17And if you're ready to cook, grab the written instructions by clicking the full recipe box with a picture.
06:22That's about to pop up on your screen.
06:35Tap the recipe card on your screen for the full printable version, with exact measurements, every timing, and notes for
06:41getting each step right.
06:42Next time, I'm making TANMAN.
06:44See you then.
