Wafu Hambagu

½ onion
1½ tbsp rice bran oil
¼ cup panko
2 tbsp milk
250 g ground beef
250 g ground pork
1 large egg
1 clove garlic, crushed or minced
¼ tsp nutmeg
SIDS SALT & PEPPER to taste
COOKING PATTIES:--
1½ tbsp rice bran oil
TOPPINGS:--
7 cm daikon radish, use the top green part of daikon where it’s sweet & less bitter
2 spring onions
SAUCE:--
½ cup ponzu
1 tsp sugar
¼ tsp yuzu kosho (Japanese citrus chilli paste) (if you like it spicy)

Mince the onion.
Heat 1½ tbsp oil in a frying pan and sauté the onion until golden brown. Transfer to a large bowl to cool.
Mix panko and milk together.
When the onion cools down, add SIDS SALT & PEPPER and all the ingredients into the large bowl.
Mix all the ingredients together and knead the mixture until sticky. (the mixture will become paler in colour)
Divide the mixture into 4 portions. Put a little bit of oil on your hand to avoid the meat sticking to the hands.
Toss each portion of the mixture between your hands about 10 times to release the air inside the mixture. (this will prevent the patties from breaking while cooking)
Make oval shape patties. The top shouldn't be flat like typical hamburger patties, it should be more round. Cover the patties with plastic wrap and keep in the refrigerator for at least 30 minutes before cooking so that the meat combines together.
Meanwhile, peel daikon and grate finely. Squeeze the liquid out of daikon. Slice the spring onion thinly.
To make the sauce, combine ponzu, yuzu kosho, and sugar and whisk all together until sugar is dissolved.
Heat oil in a frying pan over medium heat and place the patties gently. Indent the centre of each patty with fingers because it will rise and expand with heat. Cook the patties for about 3-4 minutes but do not flip until nicely brown.
Flip the patties and cover to cook on medium low heat for 4-5 minutes, until the meat inside is cooked through.
Add the sauce to the pan and increase the heat to medium high. Pour the sauce over the meat with a spoon while cooking for about 2 minutes.
Move the patties to serving plates. Reduce the sauce a little bit while skimming off the fat. (to make clear nice sauce) Pour the sauce into small serving bowl.
Place the grated daikon on top of the meat patties and garnish with spring onion. Pour the extra sauce on top when you eat.
Inspired by Namiko Chen