Which was more popular than I expected, even for something I wouldn’t recommend people making. It doesn’t seem right to simply end there without a recipe I can actually recommend people to make. So… here’s the improved version of the “Hokkaido Salmon Burger”.
This time around, the buns came out fluffier than before, the salmon skin was crispy, patties were moist and the vegetables packed a good charred flavour with a savoury miso sauce. The thing that really ties the burger together is the zesty tartar sauce/remoulade with lemon juice and sansho pepper.
The steps I took to reach this recipe are documented in the video. The timestamps on YouTube also has a quick 2 min rundown of the recipe, if that’s all you’re looking for.
As for the name of the burger, I don’t really know what to call it. I think it tastes quite different from the original idea of “Hokkaido Salmon Burger”. But let me know what you think.
The recipe for the milk bread bun had one change: I used 2 eggs instead of 1 egg and 1 yolk for the dough (not reflected in the recipe below). You know, because what am I going to do with 1 egg white?
Table of Contents
Japanese Milk Bread Bun
- 20 g bread flour
- 30 g water
- 60 g whole milk
- 120 g milk
- 9 g yeast
- 320 g bread flour
- 35 g sugar
- 7 g salt
- 1 egg
- 1 egg yolk
- Splash of milk and 1 egg for brushing optional
- Combine Tangzhong ingredients in a pot and heat until it turns into a paste.
- Mix 120g whole milk with 9g of yeast. Sit for several minutes.
- 320g bread flour, 35g sugar, 7g salt, and mix.
- Add the milk mixture to the flour mixture and mix.
- Add the Tangzhong and 1 egg and 1 yolk to the milk and flour mixture when it is well incorporated. Mix.
- 42g of soft butter and knead until the dough becomes less sticky. This might take up to 30 minutes by hand, or 8 minutes using a stand mixer.
- Shape the dough into a ball roughly, then placed into a greased bowl. Cover for 1.5 hours or until doubled.
- Take out the dough and deflate. Lightly flour a surface and then divide the dough evenly into 6 pieces.
- Shape each portion into a bun or ball shape by tucking in the bottoms.
- Place them on a baking tray and cover. Let rise for another 1.5 hours or until doubled.
- Brush with egg wash.
- Bake at about 180C for 16 to 18 minutes until golden brown. Temperature depends on oven (mine is a toaster oven, so a conventional oven might require 200C for the same amount of time).
While waiting for the dough to rise, there’s time to prepare the other ingredients and tartar sauce.
Tartar Sauce with Sansho Pepper
- 2 boiled eggs
- 1 pickle
- half onion
- 1/3 lemon juice of
- 100 g mayonnaise japanese preferred
- 1 tsp salt
- 2 tsp sansho pepper
- Dump everything in a bowl and mix
- Adjust to taste using lemon juice, mayonnaise, salt and sansho pepper.
This goes well with almost everything, so keep the rest in the fridge.
- 1 tsp Miso
- 1 tsp mirin
- 1 tsp honey
- 1 tsp soy sauce Japanese
- 1/2 carrot shredded
- 2 cabbage leaves shredded
- 50 g shimeji mushrooms
- 1/2 onion optional
- Mix sauce in a small bowl.
- Fry vegetables until they are lightly brown or charred. Chanchanyaki is supposed to be done on a griddle or grill, so doing this is to add more of that grilled flavour.
- Put in the sauce, then lower the heat and cover. Water from the vegetables will seep out and combine with the sauce.
- After 5 minutes, turn off the heat, then let sit for another 5 minutes. (Adjust according to how well your pan retains heat)
- Mix and it’s ready to be used.
I removed the onion as it is used for the tartar sauce, but you can certainly add it in here if you want.
Miso Salmon Patty
- 240-300 g Salmon
- 1 tsp miso
- 1 tsp mirin
- 1 tsp honey
- Debone, descale and deskin the salmon.
- Lightly oil the salmon skin and put it into an oven at 180C/356F for 12-15 minutes. See pic for desired result.
- Cut the salmon meat into 2 halves. Lightly mince one and cube the other half.
- Mix salmon patties together with miso, mirin and honey.
- Form them into the shape of patties
- Coat the patties with breadcrumbs.
- These patties are more delicate than a filet, so a non-stick pan is preferred. Medium heat on both sides for about 3 minutes.
After all the components are done, assemble the burger like so:
If you have excess salmon skin, you can also place the skin right below the top bun for extra crunch. Don’t place it below the veggies or it will get soggy from the juices.
The burger is salty, so if you’re going to pair with a side, a refreshing salad would be suitable.
Some people seem to be interested in calculating costs for last week’s burger, and even did a rough calculation assuming I hold a 4-6k/mth job. But from my perspective as a content creator, this didn’t quite make sense since these content weren’t just churned out by “cooking for fun”.
Making these videos isn’t possible if I was employed in any form as it is a huge time investment. I go through roughly what making the last video required me to do near the end of the video, for anyone that’s interested.