roca's okara gobo hamburger

Another recipe I tried from the Roca book was their hamburger.

The picture in the book looks way better than how mine turned out, but it was delicious all the same.

Okara Gobo Hamburger Steak from "Roca no Teishoku" makes 2 patties
1/4 onion (50 grams), minced
1 tablespoon oil
1/4 gobo (burdock) (35 grams), whittled
black & brown sesame seeds to coat

100 grams minced meat (pork/beef mixture)
50 grams okara (soy lees)
1.5 tablespoons panko (bread crumbs)
1/4 egg
1 tablespoon milk
1/2 teaspoon salt
pepper
1 tablespoon oil

Sauce:
pinch of sugar
2 teaspoons shoyu
2 teaspoons sake (rice wine)
2 teaspoons vinegar

Mince your onion and pan fry until transparent, set aside to cool
Whittle your gobo and soak in water for at least 10 minutes. Drain.
When your onions are cool, add them to a bowl.
Add the gobo and the meat, okara, panko, egg, milk, salt, pepper
Mix well
Form into 2 patties
Coat one side with the sesame seeds
Add 1 tablespoon oil to a heated pan and fry the patties with the sesame seed side down first.
Turn over and when cooked through
Add the ingredients for the sauce into the pan
As the pan sizzles turn the patties over to coat well with the sauce.

NOTES: the hardest part of this recipe was whittling the gobo. When I whittled my gobo, some of my pieces were thick, so these stuck out of the patty. I also omitted the salt.

The recipe makes 2 large patties, so instead I made 4 small ones.

Also, the sauce evaporates quickly, so you need to work fast to coat both sides of the patties with the sauce.

I liked this dish because it incorporates okara and gobo.

I'm making this again.