Hamburg steak with glossy brown demi-glace on a sizzling iron plate, with mashed potato, sweetcorn and broccoli in creamy sauce. — Photo: N509FZ · CC BY-SA 4.0 · Wikimedia Commons

Japanese · Lunch · Dinner

Japanese Hamburg Steak with Grated Daikon

Name: Japanese Hamburg Steak with Grated Daikon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 400 g lean ground beef (90% lean); 100 g ground pork; 1 medium onion, finely chopped; 2 tsp vegetable oil; 1/2 cup panko breadcrumbs; 3 tbsp low-fat milk; 1 large egg; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground nutmeg; 1/4 cup water; about 10 cm piece daikon radish; 3 tbsp reduced-sodium soy sauce; 1 tbsp mirin; 1 tbsp rice vinegar; 2 stalks green onions, thinly sliced; 4 cups broccoli florets; 4 leaves shiso leaves

和風おろしハンバーグ (Wafū Oroshi Hambāgu)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Juicy, tender beef and pork patties seared and then steamed in the pan, topped with a cool mound of grated daikon and a light soy-mirin sauce. A lighter take on a Japanese home-cooking favourite, served with steamed broccoli.

Prep: 20 min
Cook: 20 min
Total: 40 min
Serves: 4

Medium
High protein

19%

Per serving375kcal19% of a 2,000 kcal day

32gProtein

21gCarbs

18gFat

5gFiber

Calories come from: Carbs 23% · Fat 44% · Protein 33%

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Ingredients

For 4 servings

400 glean ground beef (90% lean)
100 gground pork
1 medium150 gonion, finely chopped
2 tsp9 gvegetable oil
1/2 cup30 gpanko breadcrumbs
3 tbsp45 glow-fat milk
1 large50 gegg
1/4 tspsalt
1/4 tspblack pepper
1/4 tspground nutmeg
1/4 cup60 gwater
about 10 cm piece300 gdaikon radish
3 tbsp48 greduced-sodium soy sauce
1 tbsp18 gmirin
1 tbsp15 grice vinegar
2 stalks30 ggreen onions, thinly sliced
4 cups300 gbroccoli florets
4 leavesshiso leaves (optional)

Steps

1
Heat 1 tsp of the oil in a large non-stick frying pan over medium heat and cook the chopped onion for about 5 minutes until soft and lightly golden.
2
Tip the onion into a large bowl and let it cool for a few minutes.
3
Stir the panko into the milk and leave it to soak for 2 minutes.
4
Add the beef, pork, soaked panko, egg, salt, pepper and nutmeg to the onion.
5
Knead the mixture by hand for 1–2 minutes until sticky and well combined.
6
Divide into 4 portions and toss each between your palms to push out air pockets, then shape into oval patties about 2 cm thick.
7
Press a shallow dimple into the centre of each patty so it cooks evenly.
8
Peel and finely grate the daikon, then gently squeeze out some of the excess liquid.
9
Mix the soy sauce, mirin and rice vinegar in a small bowl to make the sauce.
10
Heat the remaining 1 tsp oil in the frying pan over medium-high heat and sear the patties for about 3 minutes until browned underneath.
11
Flip the patties, pour the water into the pan, cover and steam over medium-low heat for 8–10 minutes, until the juices run clear and the centre reaches 71 °C / 160 °F.
12
While the patties cook, steam the broccoli for 4–5 minutes until bright green and just tender.
13
Transfer the patties to plates and pour the sauce into the hot pan, simmering for 30 seconds to warm it through.
14
Top each patty with a shiso leaf if using, a mound of grated daikon and a sprinkle of green onion.
15
Spoon the warm sauce over the top and serve with the broccoli.

Swaps, storage and make-ahead

Swaps

Use all lean ground beef instead of the beef and pork mix if you prefer a single meat or can't find ground pork.
Swap the low-fat milk for unsweetened soy or oat milk to make the patties dairy-free.
For a gluten-free version, use gluten-free panko and tamari, and choose a mirin labelled gluten-free.
If shiso is hard to find, use a few fresh mint or basil leaves, or simply leave it out.

Storage

Refrigerate cooked patties and broccoli in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot all the way through. The grated daikon is best grated fresh, as it turns watery and loses its bite in the fridge.

Make ahead

Shape the raw patties up to 1 day ahead and keep them covered in the fridge, or freeze them raw between sheets of baking paper and thaw in the fridge overnight before cooking. The soy-mirin sauce can be mixed and refrigerated a few days in advance.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyMilkEggs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (389 g)	Per 100 g
Calories	375 kcal	96 kcal
Protein	31.7 g	8.1 g
Carbohydrates	21.4 g	5.5 g
of which sugars	7.3 g	1.9 g
Fiber	4.5 g	1.2 g
Fat	18.4 g	4.7 g
of which saturated	6.2 g	1.6 g
Sodium	825 mg	212 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.