Without thawing, place the unwrapped Hambagu with red wine sauce in boiling water for 10 minutes. To make grated daikon (daikon oroshi), ideally, you should have an oroshigane (Japanese fine-toothed grater). Cut and peel a small section of daikon, then rub the cut face in circles over the oroshigane to create a fine puree. Place the grated daikon in a small piece of cheesecloth and squeeze out the excess moisture. If you don't have an oroshigane, use the finest grater you can find and follow the same steps. To make Japanese mustard/mayo, simply mix mayonnaise and karashi mustard powder together in a small bowl and serve it on the side or over the burger. Be aware that the mustard can be quite spicy.
A delicious Hambagu accompanied by homemade ponzu, daikon oroshi, and mayonnaise blended with karashi mustard. The distinctive flavors will leave a lasting impression
