Potato no Hasamiyaki

Potato no Hasamiyaki Recipe - Inspired by Renkon no Hasamiyaki

Are you craving the delightful flavors of Renkon no Hasamiyaki but find yourself without lotus roots? I've got a fantastic alternative for you using a kitchen staple - potatoes!

In this recipe, I transform ordinary potatoes into a crunchy, flavorful vessel for a savory ground beef patty. Let’s try the recipe.

RECIPE

Servings: 4

Time: 40 min

Ingredients:

2 large potatoes
potato starch for coating
1 lb ground beef
2-3 bunches scallions, finely chopped
2 tbsp soy sauce
1 tbsp sake
[ Sauce ]

1 tbsp soy sauce
1 tbsp sugar
2 tbsp mirin

Instructions:

Peel the potatoes and slice them into 1/4 inch thick rounds. Soak them in water to prevent discoloration.
In a mixing bowl, combine ground beef, finely chopped scallions, sake, soy sauce and mix well.
Remove potato slices from water and pat them dry with paper towels. Coat each potato slice with potato starch.
Create small patties with the ground beef mixture.
Sandwich each beef patty between two potato slices, forming a "burger."
Heat a pan over medium heat and add a bit of oil. Fry the potato burgers for 3-4 minutes on each side or until golden brown and cooked through.
In the same pan, combine soy sauce, sugar, and mirin and quickly stir the sauce until well combined.
Pour the prepared sauce over the cooked potato burgers.

ingredients shopping

What does “Hasamiyaki” mean?

"Hasamiyaki" is a term that can be broken down into two parts: "hasami" and "yaki." In Japanese, "yaki" generally refers to grilled or pan-fried dishes, while "hasami" can be translated as "sandwich" or "clamp." So, "hasamiyaki" essentially means a dish where ingredients are sandwiched or clamped together and then cooked, often by grilling or pan-frying.

In the context of the provided recipe, "Potato no Hasamiyaki" suggests a dish where potatoes are used to sandwich a meat patty. The potato slices act as the outer layers that encase the ground beef patties, creating a flavorful and textured dish. The term is specific to this style of preparation, where ingredients are layered and cooked together.

While chicken or pork are commonly used meats for Renkon no Hasamiyaki, I stumbled upon a delightful twist—ground beef. It pairs perfectly with the potatoes, adding a unique and savory flavor to the dish.