Steps

1. Cut half a green onion into halves, then cut each half lengthwise so it doesn't roll.
   🕒 00:18
2. Make several vertical slits in the green onion and finely mince it from the end. Transfer to a bowl.
   🕒 00:37
3. Cut off the tough stem ends of 1 bunch of shiso leaves.
   🕒 01:17
4. Cut the shiso leaves into 3-4 lengthwise strips and finely mince them from the end. Add to the same bowl.
   🕒 01:24
5. Break up 1 sheet of hanpen as finely as possible with a fork. (Key tip!) Breaking it up finely integrates it with the salmon for a uniformly fluffy texture.
   🕒 01:43
6. Add the broken-up hanpen to the bowl.
   🕒 02:21
7. Empty the contents of 190g of canned salmon into a bowl set over a sieve, separating the salmon flesh from the juice.
   🕒 02:27
8. Flake the salmon with a fork and lightly squeeze to remove excess moisture. (Key tip!) Excess moisture can make the mixture sticky and prevent browning during cooking. Squeeze firmly to retain umami.
   🕒 02:55
9. Transfer the drained salmon flesh to the bowl.
   🕒 03:15
10. In a separate bowl, combine salmon can juice, 1 tbsp soy sauce, 2 tbsp cooking sake (rice wine), 2 tbsp mirin (sweet rice wine), and 1 tbsp vinegar to make the sauce.
    🕒 03:24
11. Mix 1 tsp potato starch with 2 tsp water to prepare a starch slurry.
    🕒 03:49
12. Thoroughly mash the salmon in the bowl with a fork.
    🕒 04:03
13. Add 10g of grated ginger.
    🕒 04:20
14. Add 1/2 tbsp soy sauce, 1 tsp sugar, 1 tbsp mayonnaise, 1 egg, and 20g panko breadcrumbs. Mix everything together. (Key tip!) Mayonnaise is effective at removing fishy odors.
    🕒 04:30
15. Lightly oil a cold frying pan.
    🕒 05:00
16. Knead the hamburg steak mixture thoroughly with your hands to develop stickiness. (Key tip!) Developing stickiness locks in umami.
    🕒 05:11
17. Divide the mixture into 4 portions. Toss one portion between your hands about 10 times to remove air bubbles and shape into patties. Indent the center slightly. (Key tip!) Removing air prevents holes from forming during cooking and keeps juices from escaping.
    🕒 05:35
18. Place the shaped hamburg steaks in the frying pan.
    🕒 06:03
19. Heat the pan over medium-low heat, cover, and steam for 2.5 minutes.
    🕒 06:12
20. Remove the lid, carefully flip the hamburg steaks. Add more oil and swirl the pan to distribute it evenly.
    🕒 06:36
21. Cover again and cook for 2 more minutes until cooked through.
    🕒 07:04
22. Cover the cooked hamburg steaks with aluminum foil to keep them warm.
    🕒 07:26
23. Pour the prepared sauce from step 10 into a saucepan and bring to a boil to evaporate the alcohol. (Key tip!) The evaporation of alcohol from sake and mirin also helps to remove fishy odors.
    🕒 07:48
24. Turn off the heat and stir gently to cool the sauce slightly. (Key tip!) A lower temperature helps prevent lumps.
    🕒 08:23
25. While stirring the sauce, gradually add the prepared starch slurry from step 11. (Key tip!) Adding it all at once can cause lumps to form at the bottom, so add it slowly while stirring.
    🕒 08:39
26. Return to heat and simmer until thickened and stable.
    🕒 08:53
27. The sauce is ready. If not using immediately, transfer to a separate container.
    🕒 09:04
28. Pour the sauce over the cooked hamburg steaks and serve.
    🕒 09:12