Supercharge the Umami taste with Shiitake powder!! Your usual hamburger steak will taste even better! Shiitake powder can easily make your usual recipes taste even better! Guanylate, a substance unique to dried Shiitake, makes the Umami taste in other ingredients stronger.Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.Tips and tricks:Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods."Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020Our presentation: https://youtu.be/__vQxdQmKnY

Hamburg steak is one of the popular Japanese dishes. I arranged the original recipe for both Japanese and non-Japanese people in order to help everyone enjoy this well-liked Japanese meal anywhere.

My son is crazy about daikon radish, so I decided to cook it with his favorite seasonings: butter and ponzu sauce.Once you add the butter and ponzu, evenly coat the daikon with them while shaking the pan so that they don't burn.Though it might seem like it will have a really strong taste, you'll see that that that's not the case when you eat it. So be generous with the ponzu – the dakion radish will absorb the umami flavors. Recipe by Rapipapi

I added lots of mushrooms to this basic hamburger recipe since it's fall, the season for mushrooms. It was intended for an adult palate, but my kids love this dish.When shaping the patties, don't make them too thin or press down with a spatula when cooking. It'll result in fluffy patties. Recipe by Chizu kicchen

I often make hamburgers with tofu added, but this is another recipe I've been making for a long time.Italian hamburgers steaks:Hamburger Steak Curry:These are good with teriyaki sauce or other flavors.*Use lean meat rather than meat that has a lot of fat content.*For bento, shape the meat into smaller shapes before cooking.*If you're using a small onion, use half of it.*You can top the hamburgers with cheese if you want and then top them with sauce.These are also good with teriyaki sauce or shiso leaves + grated daikon radish topped with ponzu. Recipe by Yuuyuu0221

I wanted to make it easy for those times when you're really busy, so I didn't sauté the onions first, or soak the breadcrumbs - I just mixed everything together. Usually you put in milk, but water and sake work well in this recipe. Hamburger steaks made carefully are delicious of course, but if you're covering them will lots of sauce, this recipe is just fine.These are rather soft hamburger steaks, since they have lots of onion and breadcrumbs in them. If you cover them with a lid while cooking they will plump up but the meat juices will leak out, so I cook them without a lid. Check for doneness by looking at them from the sides. This method is foolproof, since the parts that have changed color are cooked through. Recipe by Heartful Kitchen Rei

This recipe is a collection of the good points of the many recipes for hamburger steak that I have tried. If you don't have all the spices, no problem! Chill the meat mixture well so that it doesn't get too loose. If you coat the patties with flour before cooking them, they will be tender and juicy.The yogurt tenderizes the meat, and makes it taste better too.This mixture has spices that bring out the umami of the meat, so it's really delicious.If you spread some vegetable oil on your hands before forming the patties, the meat won't stick to them.Since the patties are coated with flour, the sauce will coat them well too. Recipe by Yukijirushi

This stamina-boosting dish includes grated daikon for a refreshing feeling in the hot weather, and garlic to bring out the taste, for a perfect summer recipe. Coat the pork with katakuriko, fry, and mix with the daikon sauce for this delicious dish.Here is the recipe for the accompanying potatoes.. Recipe by aramassan

This is a way to use up leftover okara! I made a Japanese okara hamburger steak.You can use vinegar soy sauce instead of ponzu for a refreshing taste.If you don't have grated daikon radish, you can use shiso leaves or ginger!If you shape it into a small patty, it's great for your bento! Recipe by Nokosandon

Rather than a rich and heavily-flavored steak, I felt like seasoning it light. This was my attempt of making homemade sauce.If you strain the grated daikon radish too much, it will taste dried out, so leave a moderate amount of moisture and top on the steak. Recipe by JCT

This is a great example of Yoshoku (Japanese style western food). There are tons of variations of this recipe, but I chose one that wasn’t particularly fussy. These hamburger steaks and their sauce are both baked in the oven. Typically, Japanese hamburger steaks use a beef/pork ratio of 2:1 or 3:1. I had extra ground pork, so my hamburger steaks have a beef/pork ratio of 1:1. They turned out nice and juicy and made great leftovers!Recipe modified from Hot Sheet by Sanae Lemoine, as published in The Week#Asian #Dinner #Savory #ComfortFood

I came up with this recipe as I was thinking of ways to make filling and satisfying dishes out of inexpensive tofu.If you drain off the excess water from the tofu very well, it will easily get nice and crispy. If you like spicy food, the mushroom sauce is also delicious with some doubanjiang spicy bean paste. For 4 servings. Recipe by kakopan