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Itadakimasu! Dining with the chef / Archives

Apr. 2, Mon.

Japanese Teriyaki Hamburger Steak
Garlic Chives with Grated Daikon Radish
Cabbage Miso Soup

Chef Tatsuo Saito shows us how to make a light, soft and healthy Japanese Teriyaki Hamburger Steak. He serves it with Garlic Chives with Grated Daikon Radish that's easy on the digestion and Cabbage Miso Soup.

Japanese Teriyaki Hamburger Steak

[Ingredients] *Serves 2

For the beef mix
1/2 onion, finely chopped
1 tsp vegetable oil
100g tofu
200g ground beef
A pinch of salt
A pinch of pepper
1 egg, beaten
10g panko bread crumbs
Garnish
3 all purpose potatoes
1/2 carrot
1/2 broccoli
Salt and pepper
200g daikon radish,
grated and drained (see below*)
1 tsp vegetable oil
10g butter
Teriyaki sauce
40ml sake
40ml mirin (see below**)
1 tbsp sugar
2 1/2 tbsp soy sauce
*When draining daikon, reserve 50 ml of the liquid for making Miso Soup with Cabbage.

**If mirin is not available, you can make a substitute by combining 100ml white wine with 3 tbsp honey. Use 40ml for this recipe.
[Method]
1. Heat a frying-pan with 1 tsp oil and cook the onion until translucent.

2. Tear the tofu by hand into chunks and microwave for one minute to drain excess liquid.

3. To make the garnish:
Cut the potatoes, carrot, broccoli into bite-sized pieces and cook in hot water until tender. After the potatoes are cooked, drain and return to the pan. Season with salt and pepper. Cook stirring constantly over medium heat until powdery white starch appears on the surface.

4. Put the ground beef in a bowl with salt and pepper and mix well kneading by hand until the mixture becomes sticky. Add tofu, egg, cooked onion and bread crumbs and mix well. Divide the mixture into 4 patties.

5. Put the vegetable oil and butter in a frying pan over medium-low heat and sauté the patties for 2 to 3 minutes, then flip them to cook 7 to 8 minutes longer.

6. Remove the patties from the frying pan. Combine all teriyaki sauce ingredients in the same pan used for cooking patties and bring to a boil.  Return patties to the pan, and cook spooning sauce over them to create a sheen.

7. Arrange the patties on a plate and spoon the sauce on top. Arrange the garnish along side the patties.

Garlic Chives with Grated Daikon Radish

[Ingredients] *Serves 2

1 bunch garlic chives
A pinch of salt
50g grated daikon radish, drained
1 tsp soy sauce
2 tsp rice vinegar (or white wine vinegar)
[Method]
1. Cut the chives into 5 cm long pieces. Briefly blanch in salted boiling water, plunge in cold water, and squeeze out excess water.

2. Season the grated daikon radish with soy sauce, vinegar, and salt to taste.

3. Combine the grated daikon radish with the Chinese chives, and arrange in a serving bowl.

Cabbage Miso Soup

[Ingredients] *Serves 2

2 cabbage leaves
400ml dashi stock
50ml reserved juice from grated daikon radish
Chili powder (or cayenne powder)
40g yellow miso
[Method]
1. Chop the cabbage. Cut the hard inner core into thin slices.

2. Combine dashi stock and reserved juice from the grated daikon radish in a saucepan and bring to a simmer. Add the cabbage and cook over low heat for 2 minutes. Add the miso. (Miso varies in strength, so adjust the amount to suit your taste.)

3. Ladle into serving bowls and garnish each bowl with a dash of chili powder.