Pork Hamburg with Daikon Sauce

Juicy pork hamburg with rich daikon sauce

Equipment

Tagine-style donabe, "Fukkura-san" (large)

Servings

3 - 4

Ingredients

hamburg

• 1 lb (450 g) ground pork
• 1 large egg
• 2 tablespoons panko breadcrumbs
• 2 tablespoons sake
• 1 tablespoon finely grated ginger
• 1 small clove garlic, finely grated
• 1/2 medium onion, finely minced
• 1/4 teaspoons each salt and pepper

daikon sauce

• 1/4 cup (60 ml) dashi stock or your choice of stock
• 2 tablespoons kurozu (Japanese black vinegar) or rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon sake
• 1 tablespoon mirin
• a pinch of sugar
• 1 tablespoon finely grated ginger
• 1 teaspoon kuzuko (arrowroot starch) or katakuriko (potato starch)
• 12 oz (360 g) daikon, grated and lightly drained (about 1 cup/ 240 ml total)

• 1 tablespoon sesame oil
• 6 medium okra, firn end trimmed off, and cut into 1/4" (6mm) thick slices
• 1-2 scallions, thinly-sliced crosswise
• extra freshly ground black pepper
• shichimi togarashi (optional)

Procedure

1. In a bowl, combine all the ingredients for the hamburg and knead by hand until smooth and shiny.  Cover and let it rest in the refrigerator for 30 minutes.
2. Combine all the ingredients for the sauce and set aside.
3. Form the meat into 5 to 6 patties.
4. Set the skillet of Fukkura-san over medium-high heat for a few minutes. Add the sesame oil.
5. Place the meat patties in the Fukkura-san, and turn down the heat to medium. Cook for 3-4 minutes or until the bottom side of the meat is lightly browned.
6. Turn the patties over, and add the sauce mixture (stir the mixture well before adding) and the okra.
7. Cover with the lid and cook for 5-6 minutes or until the meat is cooked through.
8. Uncover at the table and sprinkle some black pepper. Garnish with the scallions and shichimi togarashi to serve.

Sizzling pork hamburg are so tender and flavorful.
You can substitute the okra with green beans or even mushrooms.