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ハンバーグきのこソース

ハンバーグきのこソース

  • Serves 2-3
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This tasty Japanese hamburg steak recipe adds a delicious umami-filled sauce from mushrooms that's sure to please. Unlike the hamburger steaks we enjoy in the UK, these are thicker and smaller in shape and serve topped with plenty of the savoury sauce made from mushrooms. We prefer to use shimeji and enoki, but any will do.

材料

hamburg steak:
200g minced beef
200g minced pork
1/2 onion, chopped
85g soft tofu
1 tbsp bread crumbs
pinch of salt and pepper

sauce:
3 tbsp soy sauce
3 tbsp mirin
3 tbsp sake
120g mixed mushrooms, shimeji and enoki mushrooms preferred
1 tsp sliced ginger
pinch of sugar
1 tbsp katakuriko potato starch, mixed with cold water

手順

  1. Put all the hamburg steak ingredients in a large bowl and mix well.
  2. Make 4-6 equal sized patties from the mixture (shape and size the patties according to your personal preference.)
  3. Heat some oil in a frying pan and cook the shaped patties. Leave some space between them to ensure even cooking. Cook on a medium heat until lightly browned on both sides, about 5-8 mins on each side.
  4. Put a lid on the frying pan and continue to cook on reduced heat for 4-5 minutes to steam the patties until they are well done. Once the patties have cooked on both sides, turn off the heat and remove from the pan.
  5. On medium heat, add the soy, mirin and sake to the remaining juices and deglaze the frying pan. Add the mushrooms and cook until tender, about 3-4 mins in the sauce.
  6. Add the katakuriko mixed with cold water to the sauce. Stir on medium heat until the sauce thickens.
  7. Place the hamburg steaks on a plate and pour over the sauce. Serve warm.