Minced Pork Patties with Porto

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Portobello mushrooms		2
Minced pork		200g
Garlic		1 clove
Onion (small)		1/2
Ginger		1 thumb
Flavouring:
Sesame oil		1 tbsp
Sake or white wine		2 tbsp
Egg		1
Breadcrumbs		2 tbsp
Salt & pepper		as required
Sauce:
Daikon (mooli)		1/5
Noodle broth (mentsuyu)		5 tbsp
Accompaniments:
Asparagus		5-7
Cherry tomatoes		as required
Lemon wedges		as required

Method

Remove the stalks from the mushrooms (keep them aside) and dredge the flat mushroom on both sides with some flour.

Finely chop the removed stalks. Lightly boil the asparagus in salted water.

Finely chop the onion, garlic and ginger and lightly fry in a frying pan in vegetable oil on medium heat.

Put the chopped mushroom stalks and all the burger flavouring ingredients in a bowl. Add the the minced pork and knead to combine thoroughly. Divide into two.

Top each flat mushroom with half of the pork mixture to make a pork patty.

Put some vegetable oil in a frying pan on medium heat. Place the mushrooms in the pan upside down so the pork fries first. When nicely browned, turn them over. Turn the heat down to low and cook well.

In the meantime, grate the daikon and squeeze out the moisture. Mix with the noodle broth and add to the pan to simmer alongside the mushrooms.

Transfer to a serving dish alongside the accompaniments.

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