Hi, I’m Francis, the host of this show "Cooking with Dog."
Konnichiwa.
Today we're making hamburg steak using lightly-salted salmon which is available all year round.
First, sprinkle flour on a tray to keep the hamburg mixture from sticking.
The flour can be any type of wheat flour,
for example cake flour or all purpose flour.
For the hamburg fillings, finely chop the onion,
shiitake mushroom,
and enoki mushrooms beforehand.
Next, wrap the salmon with a paper towel
to remove the excess water from the surface.
If the backbone is attached to the fish,
place the blade of the knife between the bone and flesh and scrape it off lengthwise.
Sometimes your salmon is too salty even if it is labeled lightly-salted,
which is Amakuchi or Amajio in Japanese.
This is because salmon with a salt content of less than 3%
is all labeled as lightly-salted in Japan.
You can also use fresh unsalted salmon and add salt to your liking.
Feel with your fingers to check if any bones are left.
Remove the remaining bones with fish tweezers.
Run your fingers along the back and remove the bones if there are any.
Use a spoon to detach the meat from the skin
and break it into small pieces while looking for any bones.
When all the bones are removed, chop the fish with a knife thoroughly.
When making lots of hamburg, you can use a food processor instead of a knife.
Place the chopped salmon into a bowl.
Add the sake
and pepper.
Combine the mixture with your hand thoroughly.
The salmon is already lightly-salted, so no need to add salt.
Now, the mixture should become gooey and feel slightly heavy.
Add the chopped onion,
shiitake mushroom,
and enoki mushrooms.
Continue to mix well.
When using lean salmon with little fat,
add a small amount of vegetable oil to make it easier to form and keep it moist when cooked.
When combined evenly, gather the mixture together.
Then, take it out,
shape it into a ball
and throw it into the bowl a couple of times to remove any air from the inside.
Remove
and shape the mixture into an oval.
Place the mixture onto the floured tray and sprinkle flour on top.
The flour will help keep the hamburg from losing its shape
and will give the surface a nice brown color.
Let's prepare the side vegetables.
Peel a thick layer off the daikon radish.
There are a lot of pungent components and fibers near the skin
so if you grate the daikon, it is better to peel the skin off for a better texture and taste.
Grate the daikon with a grater.
In winter, daikon is juicy and less pungent
so the grated daikon goes great with fish or meat hamburg.
Place the grated daikon into a mesh strainer
and lightly press it to remove the excess water.
Place the grated daikon onto a shiso leaf
and arrange the red leaf lettuce leaves and tomato wedges on a plate as side vegetables.
Place a generous amount of chopped spring onion leaves on top of the grated daikon.
Now let's cook the salmon hamburg.
Heat the olive oil in a pan on medium heat.
Swirl the pan to coat it with the oil.
When heated, place the patty onto the pan.
Lightly press it down to brown evenly.
Cook for 2 to 3 minutes, occasionally moving it around.
Place the hamburg against the side of the pan and cook the edges as well.
Instead of the salmon, you can also use your favorite fish,
such as tuna, pacific cod, horse mackerel, or sardines.
If the fish has an unwanted flavor,
you can add grated ginger or sake to the mixture to cover the fishy smell.
When it is thoroughly browned, flip it over.
Cook the other side for about 2 minutes on medium-low heat.
This hamburg doesn't become firm when cooled
so this can be a perfect ingredient for your bento lunch box,
and we think people from all generations will enjoy this dish.
When the other side is browned nicely, add the sake and cover with a lid immediately.
If the sake is not available, add water instead.
Reduce the heat to low and let it cook slowly for about 3 minutes.
By the way, Chef's food vlog starts at around 7 minutes and 10 seconds in this video,
so please don't stop watching just yet.
Now, the water should almost be evaporated.
Remove the lid.
It is fluffy and deliciously browned!
Serve it on a plate.
The best way to enjoy the dish is to pour ponzu soy sauce over the grated daikon with plenty of spring onions,
and put it on top of the salmon hamburg cut into bite-sized pieces.
This ponzu with the grated daikon goes well with the salmon hamburg. It's delicious!
If you feel that your hamburg is too salty, use it as an ingredient for fried rice or pasta.
This will make the dish surprisingly delicious!
Good luck in the kitchen!
I received a request to visit my favorite bakery.
Today it's a bakery store called Open Oven in Ichikawa.
Let's go in.
This store, Open Oven, also serves food inside, so I'd love to have lunch next time.
I'm glad I was able to buy some delicious-looking bread.
I enjoy visiting bakeries, so I will go to another one again.
See you soon.
Bye-bye.
This is a soba restaurant inside the JR station.
I sometimes visit here.
Let's go in today.
When you pay at the ticket vending machine and your order will be placed.
It's convenient!
Hot soba noodles.
Kakiage soba with prawns and long green onions (naganegi).
Press the ticket button if you like.
Please insert your money.
If you are using an IC card, please touch it onto the reader.
The ticket is being issued.
You will be called by your number.
Please wait with your ticket in your hand.
Kakiage soba with prawns and green onions.
The prawns look delicious!
The prawns, long onions, the colors are nice, too.
Looks delicious!
The slightly chewy thin noodles hold the dashi broth well and they are delicious!
Un, un, un.
It was fast, tasty, and warmed me up.
It's also convenient to buy with Suica (IC card).
I'll see you again at a restaurant somewhere.
Bye-bye!
It was delicious!