Umami Kobe Sliders with Sashimi, Asian Slaw, Nori, Wasabi/Ginger Mayo

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

My inspiration was twofold.

I wanted to pay some tribute to the Japanese culture due to the natural disasters the country has faced. In addition for the success it has had in the sports world.

I wanted to incorporate a term I had heard, “umami” but was also featured in an article by James McNair and Jeffery Starr. The article was a good segway for me to try to impart some “umami” via a Japanese inspired burger.


Wasabi/Ginger/Garlic Mayonnaise

7 tablespoons Japanese style mayonnaise

2 teaspoon wasabi paste

1 x 1 inch square fresh ginger

2 cloves garlic

Asian Slaw


1 small head Napa Cabbage chopped to yield 4 cups

1 small Daikon, diced to yield 4 tablespoons

6 small peeled carrots to yield 6 tablespoons


1 1/2 tablespoon rice vinegar

6 tablespoon sesame oil

1 teaspoon fine sea salt

2 teaspoon sugar

1/4 teaspoon ground ginger


2 pounds – 2 separate packages of 1 pound-

ground Japanese style Wagyu/Kobe beef from

local Asian Market..

2 teaspoon ground sea salt

2 teaspoon ground black pepper

2 teaspoon garlic powder

2 teaspoon onion powder

12 Small Japanese Buns, split


Small serving of sashimi grade tuna chilled to make 12 1/4 inch thick by 2 inch long slices

Accompanying Condiments

2 tablespoon sesame oil

2 tablespoon soy sauce

2 tablespoon sesame seeds

2 small packets fresh ginger that comes with your

sushi platter

2 squares of nori, divided into 12 sections


Prepare a medium-high grill.

To make the mayonnaise combine the Japanese mayonnaise, wasabi paste, ginger and garlic in a small food processor. Blend until smooth, ginger and garlic fully chopped. Cover with plastic wrap and set aside.

The make the slaw, combine veggies: cabbage, daikon and carrot in large bowl. Combine the dressing of rice vinegar, sesame oil, sea salt, sugar, ground ginger in small bowl. Whisk until smooth. Pour dressing over the veggies and mix until evenly coated. Cover slaw with plastic wrap and set aside.

To make the patties, uncover both 1-pound packages of beef. Leave in the package. With a knife, cut and separate 6 squares of beef on each package. Season the meats, one package at a time.

Season 1st pound of meat with 1 teaspoon of sea salt, one teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder.

Season the 2nd pound of meat with 1 teaspoon of sea salt, one teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder.

Remove 1 square of beef. Gently and quickly mix in spices into the meat forming a ball. Place ball of meat between wax paper and form a 1/2 to 3/4 inch patty. Place small indentation into the patty. Repeat this process to form 11 other patties, 12 total. Cover meat loosely with plastic wrap and set aside.

When grill is ready, place 12 patties on to a clean grill and cover. Cook on one side for 4-5 minutes. Turn once and cook for additional 4-5 minutes.

Remove the patties from the grill and place the split buns, cut side down, on the outer edges of the rack to toast lightly.

Once burgers are cooked, and buns toasted remove chilled sashimi and cut 12 slices of the tuna. Set aside.

To assemble the burgers, spread 1 teaspoon of mayonnaise onto top bun. On each bottom bun, place 1 heaping tablespoon of Asian slaw spread out, grilled patty, 1 slice of sashimi, drizzle of sesame oil, drizzle of soy sauce, pinch of sesame seeds, 1/4 teaspoon fresh ginger, 1 sheet nori, add the top bun and serve.