Shio Kombu Hambagu (Japanese Salted Kelp Hamburger Steak)

It was like a sudden pop of inspiration, why not adding shio kombu, Japanese salted kelp to hambagu? The umami-packed ingredient seems legit for a flavor boost when mixed with ground meat. And I happened to be craving meaty main dish for the past few days. Making such thought a reality surely sounds like a delicious plan.

Shio kombu hambagu (Japanese salted kelp hamburger steak) - 

Ingredients (about 4 pieces)?

• 300 grams ground pork
• 180 grams ground beef
• 4 tablespoons shio kombu
• 1/4 medium onion
• 1 small chunk radish
• 2 slices lemon wedge
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon black pepper
• Some stir-fry cabbage (serve on the side, optional)

How?

Peel and finely chop the onion. Peel and coarsely grate the radish/daikon.

Bring out a big bowl, add in ground pork, ground beef, chopped onion, shio kombu, and 1/4 teaspoon of black pepper.

There's not need to add any salt here since the shio kombu is involved. We are also going to use Worcestershire sauce for a flavor boost, both should be salty enough for the hambagu/ハンバーグ.

Mix these ingredients added to the bowl till evenly blended. Evenly divide to four portions then form into thick and chunky patties. You can toss the patties in between your palms while shaping them, which will help in firming up the patties.

Add the butter to the pan and switch to medium or medium low heat. Wait till the butter has been melted. Transfer the patties over and sear till the bottom gets a slightly browned color.

Use medium or medium low heat so there's enough time to cook through the center while not over-cooking the surface.

Flip and continue to sear the other side till slightly browned too.

Pour over 2 tablespoons of Worcestershire sauce. Flip the patties so that both sides get a nice coating from the darker sauce. Cook for about one more minute. 

Plate and top each patty with some grated daikon. It's up to you if you would like to drizzle some of the remaining buttery sauce over the patties. Remember to put couple more lemon wedges on the plate.

You can serve the shio kombu hambagu with rice or salad. As for me, this time I've prepped some stir-fry cabbage on the side instead.

So I guess my sudden pop of idea worked out just fine. The only thing that I would possibly change is using more ground beef next time. Maybe I'll go for half and half for the ground pork versus ground beef ratio and see how that'll turn out. 

Extended reading:

• Cheese hambagu チーズハンバーグ