![\"\"](\"http:\/\/www.pechism.org\/wp-content\/uploads\/2010\/08\/burger01.jpg\" "\\"Japanese-style")
<\/a><\/p>\nJapanese-style Hamburger with Citrus Soy and Shichimi Glaze For the Burgers:<\/p>\n 1 small onion, finely diced For the Sauce:<\/p>\n 6 tbsp soy sauce Combine the panko, milk, and whole clove of garlic in a small bowl and set aside\u00a0 for 15 minutes.\u00a0 Meanwhile, heat 2 tablespoons of butter over medium-low heat in a small saucepan and saute the onions until soft and translucent, about 5 to 7 minutes.\u00a0 Do not let the onions brown.\u00a0 Set aside and let cool.<\/p>\n Place the ground meat in a large mixing bowl.\u00a0 Remove the garlic clove and squeeze the excess milk out of the bread crumbs, which should almost be like a paste by now, and add them to the meat.\u00a0 Add the cooled onions, lime zest, salt, egg, and ketchup and mix everything lightly with your hands until the mixture comes together.\u00a0 Divide the mixture into four portions, and tossing each portion between your hands, form hamburger patties.\u00a0 Tossing them back and forth and letting them go THWACK! against your hands will make your burgers fluffy.<\/p>\n Whisk together the ingredients for the sauce.<\/p>\n Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until the oil begins to shimmer.\u00a0 (Do not crowd the pan; if you cannot fit all the patties in, cook them two at a time, adding more oil as necessary.)\u00a0 Add patties and cook until the bottoms are nice and browned, about 2-3 minutes.\u00a0 Flip patties and cook for 1 to 2 more minutes, until the bottom is browned and delicious.<\/p>\n With the pot lid in one hand, carefully pour in 1\/2 cup of very hot tap water, so that the water reaches about 1\/4th of the patties’ height (you may need more or less water).\u00a0 Clamp the lid on the pan, turn the heat down to just over medium, and steam the burgers until most of the water has evaporated, 3 to 5 minutes.\u00a0 Remove lid, and cook until the water is all evaporated. Remove burgers and set aside.<\/p>\n Drain any excess oil from the pan, and return it to high heat.\u00a0 Add the sauce and cook over high heat, swirling the pan, until it reduces to a loose syrup.\u00a0 Add the patties, swirling the sauce around them to cover the bottom, and then flip patties and repeat.\u00a0 Remove patties to individual plates.\u00a0 Cook the sauce a little longer until it thickens just a bit more, and then remove from heat.\u00a0 Swirl in 1 tbsp of butter to finish, and drizzle sauce over hamburgers.\u00a0 Sprinkle a little extra shichimi on the side of the plates for those who want it and garnish with lime.<\/p>\n Serve with white rice, miso soup, and Japanese pickles.<\/p>\n *Shichimi-togarashi (or shichimi pepper, or just shichimi) is a Japanese spice blend.\u00a0 It can be found in any Asian grocer.<\/p>\n","protected":false},"excerpt":{"rendered":" I wake up every morning dreading the inevitable:\u00a0 Matt’s daily utterance of the phrase, “Bao has to blog today.”\u00a0 He’s right, but sometimes I find it very hard to sit down and write without an incentive, such as a deadline, … Continue reading
\n<\/span>Serves 4.<\/em><\/p>\n
\n3\/4 cup panko (Japanese bread crumbs), or fresh bread crumbs
\n1\/2 cup whole milk
\n1 clove garlic, peeled
\n1 lb ground beef
\n1\/4 tsp lime zest
\n1 tsp salt
\n1 egg, beaten
\n2 tsp ketchup
\n2 tbsp butter
\n2-4 tbsp vegetable oil, for frying<\/p>\n
\n6 tbsp sake (Japanese cooking wine)
\n4 tbsp mirin
\n4 tsp fresh lime juice
\n2 tsp honey
\n1\/2 tsp shichimi-togarashi*
\n1 tbsp butter, for finishing<\/p>\n<\/a><\/p>\n