Wafu Hamburger with Shimeji Mushrooms
Adapted from Essentially Japanese by Hideo Dekura
1 brown onion, peeled and chopped
600g (1 1/4 lb) minced beef
1 tsp salt
Freshly ground black pepper
Pinch of nutmeg (optional)
1/2 cup fresh breadcrumbs or 1 piece white bread, soaked in 1/2 cup milk
1 egg yolk
Mushrooms to taste, such as shimeji, eringe or enoki
2 1/2 inch carrot, peeled and cut into matchsticks
1 cup dashi, warm*
1 tsp soy sauce
1 tsp tamari
2 tsp potato starch, mixed with 1/4 cup dashi*
1 spring onion, sliced
1 tsp ginger juice
Potato salad, to serve (click here for recipe)
* I used instant dashi granules (dashinomoto) instead: 1 cup dashi = 1/2 tsp dashinomoto + 1 cup water
1. Heat a little oil in a frying pan and sautee onions until transparent. Set aside to cool.
2. Put beef in a bowl and season with salt, pepper and nutmeg. Mix with hands until well combined. Add the soaked breadcrumbs and milk to the beef and mix well. Stir through egg yolk and onions.
3. Divide the mixture into four oval shapes. Using your thumb, make a dent in the middle of each patty. Place patties under a broiler or grill for about 10 minutes or until cooked to your liking.
4. Combine the dashi with the tamari and soy. While the hamburgers are cooking, trim and clean the mushrooms. Stir fry them with the carrot for 1 minute, adding the dashi mixture as they cook. Simmer for 30 seconds. Add potato starch mixture and stir until thickened. Add spring onion and ginger juice.
5. Transfer the cooked hamburgers to serving plates and spoon the mushroom sauce on top. Serve with potato salad, boiled egg, lettuce and tomatoes.
|Wafu Hamburger with shimeji mushrooms and Japanese potato salad|