This old-school Japanese burgers are consumed with no a bun. The trick for Japanese burger steak is use the absolute best ground beef. Because they are so simple and fragile, they are a little bit breakable so you have to be cautious when handling them and flipping them over in the skillet. Shiitake mushrooms and tofu create them wet without crumbling, and a mirin glaze includes special taste.
Most people very loved this Japanese food. Because the ground beefs are incredibly delicate and tender, they would maximize heating to shape a crust. You can also select lean ground beef or change to ground turkey or ground bison if you like much less fatty meat. If you do not have mirin, the nearest alternative would be sake and all kinds of sugar; however, you can also use gewürztraminer and a small amount of sugar.
Ingredients:
• 1 (14 ounce) package firm tofu
• 1 pound ground beef
• 1/2 cup sliced shiitake mushrooms
• 2 tablespoons miso paste
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup mirin (Japanese sweet wine)
• 2 tablespoons soy sauce
• 1 teaspoon garlic paste
• 1/4 teaspoon minced fresh ginger root
• 1 tablespoon vegetable oil
Instructions:
1. Set the bar of tofu into a plate and put another plate on the top.
2. Put a 3 to 5 pound weight on the top (a pot filled of water works properly).
3. Push the tofu for 10 to 15 mins, then drain off and remove the gathered liquid.
4. Form the tofu right into 1/2-inch cubes.
5. Mix the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, plus nutmeg in a big bowl.
6. Separate into 6 rounds, and flatten right into patties.
7. Mixture the mirin, soy sauce, garlic paste, plus ginger in a little bowl, reserve.
8. Heat the veggie oil in a huge fry pan over medium-high heat.
9. Brown the burgers on every side, around 2 mins per part.
10. Minimize the heat to low; protect the pan and cook till the liquids run clear, around 5 mins.
11. Drain and dispose of any leftover oil.
12. Put the soy sauce mix right into the pan.
13. Always keep moving the pan so the sauce does not burn, and flip the burgers periodically to coat each part with the sauce.
14. The sauce will certainly thicken and produce a bright glaze on the burgers.
15. The moment all the sauce has been depleted, the burgers are available.
Ingredients:
• 1 (14 ounce) package firm tofu
• 1 pound ground beef
• 1/2 cup sliced shiitake mushrooms
• 2 tablespoons miso paste
• 1 egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/4 cup mirin (Japanese sweet wine)
• 2 tablespoons soy sauce
• 1 teaspoon garlic paste
• 1/4 teaspoon minced fresh ginger root
• 1 tablespoon vegetable oil
Instructions:
1. Set the bar of tofu into a plate and put another plate on the top.
2. Put a 3 to 5 pound weight on the top (a pot filled of water works properly).
3. Push the tofu for 10 to 15 mins, then drain off and remove the gathered liquid.
4. Form the tofu right into 1/2-inch cubes.
5. Mix the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, plus nutmeg in a big bowl.
6. Separate into 6 rounds, and flatten right into patties.
7. Mixture the mirin, soy sauce, garlic paste, plus ginger in a little bowl, reserve.
8. Heat the veggie oil in a huge fry pan over medium-high heat.
9. Brown the burgers on every side, around 2 mins per part.
10. Minimize the heat to low; protect the pan and cook till the liquids run clear, around 5 mins.
11. Drain and dispose of any leftover oil.
12. Put the soy sauce mix right into the pan.
13. Always keep moving the pan so the sauce does not burn, and flip the burgers periodically to coat each part with the sauce.
14. The sauce will certainly thicken and produce a bright glaze on the burgers.
15. The moment all the sauce has been depleted, the burgers are available.
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