RecipeJapanese Hamburger

Ingredients

<For the pate>
Mix of minced meat(Beef 7 Pork 3)90g
Tofu 1/8 block(45g)(1 block=350g)
Onion 1/8 (eighth of onion) Carrot(shredded)1/8(30g) Salt, pepper a pinch of each Egg 1/4 (a quarter of egg) Milk 1 soup spoon(15ml) Breadcrumb 1 soup spoon(15g)

<Garniture> Rubbed radish a bit Perilla 

<Mushroom Teriyaki Sauce> Soy sauce、rice alcohol (mirin)、sake、water:3 soup spoons each(each 45ml) ※If you don’t have mirin, add 1 more soup spoon of sugar Sugar 1 soup spoon(15g) Ginger, garlic a bit Cornstach 1/2 coffee spoon(2g)(half coffee spoon) Mushrooms as you like

Directions

1Preparations Wash the tofu and squeeze it with a towel to take off the water. Chop the onion, shred the carrot, put 1 soup spoon of oil in a fry pan and cook everything until a light brown color. Then cool down. Prepare the mushroom teriyaki sauce in mixing all the ingredients in a bowl. Rub the radish, strain and take off the juice.

21.Put all the ingredients for the pate in a bowl, mix everything until it becomes sticky.

32.Take the pate in your hands and do catchball by throwing it from the right hand to the left hand and inverse. It will take a round form so arrange it to give the form of an elliptic flat ball. Do a light press in the middle of the pate that the heat can enter the meat quickly.

43.Put 1 soup spoon of oil in a fry pan, cook the pate at medium heat. When it takes a light brown color, return the pate with a spatula. When the other side takes a fried color too, add some water, cover with a lid, low the heat and steam for 4 minutes.

54.Add the mushroom teriyaki sauce that has been prepared before and cook until it becomes sticky (until it boils). Mix the sauce with the pate.

65.Put in a plate. It is ready to eat !

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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