Hanbagu

Ingredients

• 12⅓ ozground meatbeef and pork mix
• 4⅔ ozonionfinely chopped
• 1Eggto bind the mixture
• ⅔ ozPanko breadcrumbsfor the meat mixture
• 2 tbspMilkadjust to the moisture of the mixture
• 1 pinchsaltto season the mixture
• 1 pinchpepperto season the mixture
• 2 tbspOilfor frying
• ½ cupKetchupfor the sauce
• 3 tbspWorcestershire saucefor the sauce
• 4shiso leavesas a base or garnish
• 8½ ozokarasautéed with the onion, stretches the meat (optional)
• 2⅛ ozcarrotfinely chopped, briefly blanched (optional)
• 2⅛ ozburdock root (gobo)finely chopped, briefly blanched (optional)
• 6 ozlotus rootgrated, into the mixture (optional)
• ¾ cupsakefor steaming in the pan (optional)
• 1 pinchNutmeggrated, into the mixture (optional)
• ponzuas a light alternative to the ketchup sauce (optional)

Method

1. Prepare the vegetablesFinely chop the onion. If you're adding carrot and burdock root, chop them finely too and blanch them briefly in boiling water; lotus root gets finely grated. For the okara version, sauté the onion in a little vegetable oil until translucent, add the okara and fry it with the onion for a few minutes, then let everything cool.
2. Knead the ground meatPut the ground meat in a bowl and knead it firmly with your hands until it turns sticky and holds together.
3. Mix the patty mixtureAdd the onion and any other vegetables, the panko, egg, salt and pepper, plus a little freshly grated nutmeg if you like. Work in the milk a little at a time and mix thoroughly until the mixture is smooth and easy to shape but doesn't feel wet.
4. Shape the pattiesDivide the mixture into four equal portions and, with lightly oiled hands, shape them into flat, oval patties.
5. Sear the pattiesHeat the vegetable oil in a frying pan over medium heat and sear the patties for about 2 to 3 minutes on each side, until nicely browned.
6. Steam them through, coveredPut the lid on, turn the heat down to medium-low and let the patties steam for about 8 to 10 minutes until cooked through. If you like, pour in some sake before covering the pan. They're done when the juices run clear when pierced.
7. Make the pan sauceLift out the patties and keep them warm. Add the ketchup and Worcestershire sauce to the pan, stir them into the pan juices and heat briefly until the sauce just starts to bubble.
8. Plate on shiso leavesLay the shiso leaves on the plates, set a patty on each and spoon the warm sauce over the top.

Tips and variations

Okara, carrot and burdock root make the mixture lighter and more vegetable-forward; serve with a dab of wholegrain mustard. For a lighter take, mix grated lotus root, shiitake and soy sauce into the meat and bind it with potato starch, then serve with grated yam, cress sprouts, thin strips of leek, a little umeboshi paste and ponzu in place of the ketchup-Worcestershire sauce. For something more herby, season the mixture with dried thyme, nutmeg and rosemary, steam the patties in sake with a bay leaf (remove it before serving) and make the sauce with red wine. Pour the ketchup-Worcestershire sauce over the patties only just before serving, so the shiso stays fresh and fragrant.