Chicken Hambagu with Ponzu Daikon
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Ingredients
- 500 g chicken mince
- 1 onion, finely chopped
- 1 egg
- 40 g dried breadcrumbs
- 150 g mooli (daikon radish)
- 3 tbsp soy sauce
- 1 lemon, juiced
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 35 g
- Carbohydrate
- 71.4 g
- of which sugars
- 4.2 g
- Fat
- 12.8 g
- of which saturates
- 3 g
- Fibre
- 3.9 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the chicken mince with the onion, egg, dried breadcrumbs and a pinch of salt and pepper until well combined. Shape into 4 thick patties.
- 2
Heat the vegetable oil in a large frying pan over a medium heat and fry the patties for 5-6 minutes each side until well browned and no pink remains in the middle.
- 3
Cook the sushi rice according to the pack.
- 4
Peel and finely grate the mooli, squeezing lightly to remove excess liquid.
- 5
Mix the soy sauce and lemon juice in a small bowl.
- 6
Top each patty with a mound of grated mooli, spoon over the soy and lemon dressing and serve with the rice.
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