Japanese Hambagu & Sesame Spinach

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain and return it to the pot and keep covered until serving 

Meanwhile, boil a kettle

Peel and grate the brown onion[s] 

Add the grated onion, beef mince and panko breadcrumbs to a large bowl 

Crumble the beef stock cube[s] into the bowl and knead thoroughly with clean hands for 2-3 min

Once smooth, divide the mince into 2 [4] and shape into oval-shaped burgers – these are your hambagu 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Once hot, add the hambagu and cook for 6-7 min on each side until they're cooked through

Meanwhile, trim, then slice the spring onion[s] finely

Add the baby leaf spinach to a colander and pour over the boiled water so that it starts to wilt

Add the wilted spinach, toasted sesame oil, toasted sesame seeds and a pinch of salt to a medium bowl and give everything a good mix up – this is your spinach gomaae

Once the hambagu are cooked, transfer them to a plate and leave them to rest

Pour away most of the oil, leaving around 1 tsp [2 tsp] in the pan

Return the pan to a medium-low heat and add the soy sauce, ketchup, Henderson's Relish and honey to the pan

Cook for 30 sec, whisking constantly – this is your umami sauce