Because I can walk to my favorite neighborhood Japanese restaurant for takeout when the urge for sushi strikes, I’ll leave the recipe for Rolled Tuna and Avocado Sushi to the experts for now. Next time, though, I’ll intentionally over-order the sashimi, just so I can try her chirashi (“scattered”) sushi: tidbits of raw fish and perhaps some vegetables, seasoned and served atop sushi rice.
Leftovers, Japanese-style: I can definitely relate to that.
Rika Yukimasa attributes this delectable meatloaf-hamburger hybrid to her mother in “Rika’s Modern Japanese Home Cooking: Simplifying Authentic Recipes.” COURTESY OF RIZZOLI
Recipe: Yoshiko’s Meatloaf Hamburgers
Rika Yukimasa attributes this delectable meatloaf-hamburger hybrid to her mother in “Rika’s Modern Japanese Home Cooking: Simplifying Authentic Recipes” (Rizzoli, $40). The wine-based sauce and pairing recommendation speak to the author’s time living in Sonoma wine country. I served it with one of her salad recipes: julienned and steamed potatoes and carrots, alongside a mound of blanched spinach – each separately in a simple gomaae (sesame seed) dressing. But it would be equally delicious paired with all-American mashed potatoes and vegetables.
Make sure to use microwave-safe plastic wrap to cook the onion; I put it in a small bowl and covered the top with the plastic. I made it into 6 patties instead of 4, and put the extras in the freezer for another meal.
Yoshiko’s Meatloaf Hamburgers
- 1 large yellow onion, chopped
- 1 pound ground beef
- 8 ounces ground pork
- 2 large eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1 ¼ teaspoons kosher salt or sea salt
- ¼ teaspoon freshly grated nutmeg
- Freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2/3 cup red wine
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 1 teaspoon soy sauce
- Wrap the chopped onion in plastic wrap (see headnote) and microwave on high for 5 minutes.
- In a large bowl, combine the ground beef and pork, onion, eggs, and breadcrumbs. Add the salt, nutmeg, and pepper, and knead well by hand.
- Divide the mixture into 4 equal pieces. Shape each piece with your palms into a patty ¾ inch thick.
- Heat a large frying pan over medium heat. Add the olive oil. Place the patties in the pan and cook for 2 minutes. Flip the burgers, turn the heat to low, and cover. Cook, covered, for 13 additional minutes. Transfer the patties to serving plates.
- Add the wine, ketchup, Worcestershire sauce, honey, and soy sauce to the pan and reduce over high heat until thick. Pour the sauce through a fine sieve directly over the patties and serve immediately. Serves 4.
Nutritional informationPer serving:
572 calories (percent of calories from fat, 26), 45 grams protein, 53 grams carbohydrates, 2 grams fiber, 16 grams fat (trace saturated fat), 197 milligrams cholesterol, 1,279 milligrams sodium.
Wine Recommendation: The sweet-salty flavor goes well with Valpolicella Classico or a good bottle of Syrah. California Zinfandel would also be a good choice.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
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