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4.25
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Japanese Hamburger Steak (和風ハンバーグきのこソース)
Japanese hamburg with Japanese mushroom sauce recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Main Dish
Cuisine:
Japanese
Servings:
4
Calories:
339
kcal
Author:
Shihoko | Chopstick Chronicles
Ingredients
Hamburg
300
g
veal and pork mince
300
g
tofu
1
cup
panko crumbs
1/2
of middle size brown onion
1
egg
1/4
tsp
salt
1/4
tsppapper
1/4
nutmeg
Mushroom Sauce
2
Shiitake mushrooms sliced
1
bunch of Shimeji mushrooms
1/3
cup
of Mentsuyu
1
cup
of water
2
tbs
Katakuriko
potato starch
2
tbs
water
Instructions
Place the tofu in a bowl and whisk it to break it apart and make it into a paste.
Add the panko to the bowl and mix with the tofu.
Heat a little bit of oil in a small frying pan and cook finely chopped onion till brown over low to medium heat and cook down.
Add the cooked onion to the tofu and panko mixture.
Add the mince, an eg, and all spices to the mixture and mix it well.
Roll the mixture into 8 even-sized patties and fry them in a frying pan on medium to high heat.
While the patties are frying, mix together all the sauce ingredients in a small saucepan over medium heat.
Bring the sauce to simmer and add mushrooms to cook for a few minutes.
Make Katakuriko mixture in a small bowl. Mix and stir water and katakuriko.
Add katakuriko mixture to the saucepan and stir through the mixture to make the sauce thicker.
Serve the rissoles with whatever vegetables or sides you like, then drizzle the sauce on top.
Notes
If you can not get shiitake and shimeji mushrooms, replace with brown mushrooms
Nutrition
Calories:
339
kcal
|
Carbohydrates:
20
g
|
Protein:
35
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
129
mg
|
Sodium:
369
mg
|
Potassium:
680
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
60
IU
|
Vitamin C:
1.3
mg
|
Calcium:
66
mg
|
Iron:
1.8
mg