Tofu Hamburg Steak

Name: Tofu Hamburg Steak
Cuisine: British
Ingredients: 1 pack medium firm tofu (about 9 oz); 250g round pork (50%) and beef (50%); 1 onion, minced; 3 tbsp panko bread crumbs; Salt and pepper to taste; Nutmeg to taste; 1 egg; (For mushroom sauce); 150 cc water (about 3/5 cup); 1 tbsp dashi powder; 1⁄2 pack shimeji mushrooms (Can be substituted with 100g maitake mushrooms); 1 tbsp soy sauce; 1 tbsp mirin; 1 tsp ginger, grated; 1 tbsp katakuri-ko (Can be substituted with corn starch); (For garnish); 1/2 daikon radish, grated; Shiso leaves, broccoli, tomato

Cooking circle Waribashi @cook_5984302

Tokyo Ichigaya

Tofu Hamburg Steak

Cooking circle Waribashi @cook_5984302

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Ingredients

1 packmedium firm tofu (about 9 oz)
250ground pork (50%) and beef (50%)
1onion, minced
3 tbsppanko bread crumbs
Salt and pepper to taste
Nutmeg to taste
1egg
(For mushroom sauce)
150 ccwater (about 3/5 cup)
1 tbspdashi powder
1⁄2 packshimeji mushrooms (Can be substituted with 100g maitake mushrooms)
1 tbspsoy sauce
1 tbspmirin
1 tspginger, grated
1 tbspkatakuri-ko (Can be substituted with corn starch)
(For garnish)
1/2daikon radish, grated
Shiso leaves, broccoli, tomato

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Steps

1

Saute minced onion until golden brown.
2

Pat-dry tofu.
3

Put sauted onion, tofu,ground meat, panko, salt, pepper, nutmeg and egg into a bowl. Mix well.
4

Form the meat mixture into 5-6 patties.
5

Heat 1 tablespoon oil (not included in the ingredient list) in a pan over medium heat, and saute one side of the patties.
6

Flip the patties, cover the pan with a lid and steam for 3 minutes over medium heat.
7

Remove the lid and brown both sides of the patties over high heat.
8

While steaming the patties, put water, dashi powder, shimeji mushrooms, soy sauce, mirin and ginger into a sauce pan and bring it to a boil.
9

Dissolve katakuri-ko with one tablespoon of water.
10

Reduce the heat under the sauce mixture and add katakuri-ko solution. Stir well until the sauce thickens
11

Plate the patties on a plate, pour the mushroom sauce and top with grated daikon radish. Serve with julienned shiso leaves, tomato, and boiled broccoli.