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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Mini Renkon Hamburgers with Red Wine Sauce

Saturday, June 5th, 2010
This is version 2 of the Mini Renkon burgers. It's almost the same except that I add a little red wine to the actual burgers and serve it with a red wine sauce. See original Mini Renkon Hamburgers with Daikon Oroshi Sauce.

Ingredients (8-10 Mini burgers)
380 grams (0.8 lbs) of ground beef
1 clove of garlic (grated)
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/8 teaspoon nutmeg
1/2 teaspoon of soy sauce
1 teaspoon of oyster sauce
1 teaspoon of red wine
1/2 cup of chopped onions
1/4 cup of grated renkon
1 egg
1/4 cup of panko bread crumbs
2 small renkon (lotus)
16-20 slices of renkon
1 teaspoon of vegetable oil

Sauce ingredients
1/3 cup of red wine
1 tablespoon of soy sauce
1 teaspoon of oyster sauce

Thickening sauce
1/4 teaspoon of katakuriko (potato starch) or you can substitute with corn starch
2 Tablespoons of water

1) Mix the beef, salt, pepper, nutmeg, soy sauce, red wine oyster sauce and garlic and mix well until it starts to get sticky. Use your hands.
2) Add the chopped onions, egg, panko and grated renkon and give it a quick mix until incorporated.
3) Peel your renkon. Grate 1/4 cup or about half of a small renkon. (You can use your daikon grater) Slice the rest into thin slices about 1/8 of an inch (or about 4mm).
4) Place sliced renkon into water for aku nuki. Make little hamburger patties that are slightly smaller than the diameter of your renkon.
5) Assemble your burgers by sandwiching the patties between two slices of renkon and press lightly.
6) Heat your frying pan with 1 teaspoon of vegetable oil. 7) Add your burgers and fry on medium to low heat for about 1 and a half minute on each side.
8) Add the sauce, cover and simmer on low for 5 minutes.
9) Add the thickening mix and stir quickly and simmer for an additional 1 minute.
Chop up your onions fine.
Renkon burger-onions

Grate your renkon with your daikon Grater
Renkon burger-grating renkon

Renkon burger-grated renkon

Slice your renkon thin and put your sliced renkon into a bowl of water.
renkon burger-renkon sliced thin

Put some meat between two slices of renkon and press lightly while keeping the patty at least 1 inch thick.
Renkon burger-assembling

Push the sides of the meat in until they fill up the holes in the renkon.
Renkon burger-filling in the renkon holes

Add the vegetable oil and fry your mini burgers.
Renkon burger-red wine fry

Add the sauce.
Renkon burger-red wine sauce

Cover and simmer with the sauce for 5 minutes.
Renkon burger-add sauce and steam

Serve on a plate and drizzle red wine sauce over the top. Eat with rice and cooked vegetables.
Renkon burgers-served with red wine sauce

DEEELICIOUS! You can serve these burgers with many different types of sauces. See previous posting for daikon sauce.
tags: Hamburger 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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