4 brioche buns
2 packs (450 g) Beyond Meat Beyond Burgers, or one pack (454 g) Beyond Beef
1/4 cup mayonnaise (Kewpie, or other)
1/2 tsp dried yuzu zest
1/2 tsp yuzu juice (or lemon juice)
1,5 Tbsp white miso paste
1,5 Tbsp mirin
1/2 tsp grated ginger
1/2 tsp freshly ground black pepper
1 tsp low-sodium soy sauce
1/8 cup Worcestershire sauce
1/8 cup ketchup
1 tsp cane sugar
2 tsp low-sodium soy sauce
2 cups green cabbage, finely shredded
1 cup daikon (or radishes) finely julienned or grated
2 tsp fresh lemon juice
1/4 tsp kosher salt
1 tsp toasted sesame oil
First, mix the ingredients for the mayonnaise, then set aside in the fridge to infuse.
Then, prepare your marinade and mix thoroughly with the Beyond Meat. Divide and shape into 4 patties and let rest for about 30 minutes for the flavours to develop.
Meanwhile, make the tonkatsu sauce by whisking the ingredients together and set aside.
Slice the cabbage finely, then julienne or grate the daikon and toss in a bowl with the lemon juice, salt and sesame oil.
Heat a griddle or a frying pan to medium-high; grill the patties for about 3 minutes on each side, or until nicely charred, caramelised and cooked through.
Spread the yuzu mayo on the brioche bun, top with a patty, drizzle in tonkatsu sauce and dress with a handful of crunchy cabbage.
Serve with sunomono, a Japanese tangy cucumber salad.