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Norway, Europe · Kjøttkaker (Norwegian Meat Cakes in Brown Gravy)

Wafu Kjøttkaker Rice Bowl with Grated Daikon and Ponzu (Norwegian × Japanese)

Nutmeg-scented Norwegian meat cakes cooked like Japanese hambāgu, steamed juicy and topped with grated daikon and ponzu butter over rice.

ServingsServes 2
Total cooking time28 min
DifficultyMedium

Method

  1. Peel the daikon, grate it finely and leave it in a sieve, pressing lightly to drain. Too much liquid would thin the sauce.

    Add in this stepDaikon radish 120 g

  2. Knead the minced beef with the salt for until sticky. Add the potato starch, cold milk, ginger, nutmeg and half the spring onions, finely sliced (mostly the white parts), and knead until the milk is absorbed.

    Add in this stepMinced beef 250 gSalt ½ tspPotato starch 3 tspCold milk 80 mlFresh ginger, grated 1 tspGround nutmeg 1 pinchSpring onions 1

  3. With wet hands, divide the mixture into ≈4 × 60 g portions and shape them into round patties 2 cm thick, then press a small dent in the centre of each with your finger; this stops them doming as they cook.

  4. Heat the oil in a 24 cm frying pan over medium-high heat, add the patties and cook for , until deep brown underneath, then flip them.

    Add in this stepNeutral oil 1 tbsp

    medium-high heat

  5. Pour in the sake and water, cover straight away, lower to medium-low heat and steam for , until a skewer pushed in releases clear juices and the centre reaches 72 °C. Lift the patties onto a plate.

    Add in this stepCooking sake 2 tbspWater 3 tbsp

    medium-low heat

  6. Add the ponzu and butter to the juices left in the pan and let bubble over medium heat for , into a lightly glossy sauce. Don't boil it long or the fresh citrus aroma of the ponzu disappears.

    Add in this stepPonzu sauce 3 tbspButter 10 g

    medium heat

  7. Fill bowls with rice, top with the patties and a mound of grated daikon, and spoon over the sauce. Finish with the remaining spring onion greens, thinly sliced.

    Add in this stepWarm cooked short-grain rice 300 gSpring onions 1

Cook's tip

The Norwegian mixture is soft because of all the milk, so don't make the patties too large. No ponzu? Mix 2 parts soy sauce, 1 part lemon juice and 1 part water. A spoonful of lingonberry jam on the side brings back the Norwegian side of the dish.

Cooking it at camp

Grate and drain the daikon at home and pack it in a sealed tub; shape the patties and keep them in the cooler. At camp, one cast-iron pan with a lid handles the frying, steaming and sauce. Microwaveable rice pouches can simply be warmed in a pot of water.