Salmon Hamburg Steak
Ingredients: Lightly-Salted Salmon, Sake, Pepper, Onion, Fresh Shiitake Mushroom · 30 min cook time · 450kcal · ~₩11,000
Ingredients
100g Lightly-Salted Salmon, 1tsp Sake, 1꼬집 Pepper, 20g Onion, 15g Fresh Shiitake Mushroom, 15g Enoki Mushrooms, 20g Cake or All Purpose Flour, 1tsp Olive Oil, 1tbsp Sake (for cooking), 100g Daikon Radish, 1개 Shiso leaf, 20g Red leaf lettuce, 50g Tomato, 10g Spring Onion leaves, 2tbsp Ponzu soy sauce
Instructions
1. Sprinkle flour on a tray to keep the hamburg mixture from sticking. The flour can be any type of wheat flour, for example cake flour or all purpose flour.
2. Finely chop the onion, shiitake mushroom, and enoki mushrooms beforehand.
3. Wrap the salmon with a paper towel to remove the excess water from the surface.
4. If the backbone is attached to the fish, place the blade of the knife between the bone and flesh and scrape it off lengthwise.
5. Feel with your fingers to check if any bones are left. Remove the remaining bones with fish tweezers. Run your fingers along the back and remove the bones if there are any.
6. Use a spoon to detach the meat from the skin and break it into small pieces while looking for any bones.
7. When all the bones are removed, chop the fish with a knife thoroughly. When making lots of hamburg, you can use a food processor instead of a knife.
8. Place the chopped salmon into a bowl. Add the sake and pepper. Combine the mixture with your hand thoroughly. The salmon is already lightly-salted, so no need to add salt. Now, the mixture should become gooey and feel slightly heavy.
9. Add the chopped onion, shiitake mushroom, and enoki mushrooms. Continue to mix well.
10. When combined evenly, gather the mixture together. Then, take it out, shape it into a ball and throw it into the bowl a couple of times to remove any air from the inside.
11. Remove and shape the mixture into an oval. Place the mixture onto the floured tray and sprinkle flour on top. The flour will help keep the hamburg from losing its shape and will give the surface a nice brown color.
12. Peel a thick layer off the daikon radish. Grate the daikon with a grater. Place the grated daikon into a mesh strainer and lightly press it to remove the excess water.
13. Place the grated daikon onto a shiso leaf and arrange the red leaf lettuce leaves and tomato wedges on a plate as side vegetables. Place a generous amount of chopped spring onion leaves on top of the grated daikon.
14. Heat the olive oil in a pan on medium heat. Swirl the pan to coat it with the oil. When heated, place the patty onto the pan. Lightly press it down to brown evenly. Cook for 2 to 3 minutes, occasionally moving it around.
15. Place the hamburg against the side of the pan and cook the edges as well.
16. When it is thoroughly browned, flip it over. Cook the other side for about 2 minutes on medium-low heat.
17. When the other side is browned nicely, add the sake and cover with a lid immediately. Reduce the heat to low and let it cook slowly for about 3 minutes. Now, the water should almost be evaporated. Remove the lid.
18. Serve it on a plate. The best way to enjoy the dish is to pour ponzu soy sauce over the grated daikon with plenty of spring onions, and put it on top of the salmon hamburg cut into bite-sized pieces.
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