Japanese Wafu Burger The Best Recipes

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Japanese Wafu Burger

"These conventional Japanese hamburgers are eaten without a bun. Shiitake mushrooms and tofu lead them to wet with out falling apart, and a mirin glaze provides extra flavor. Absolutely scrumptious! I like to devour those with cooked daikon (Japanese radish) and rice."

Ingredients :

1 (14 ounce) package organization tofu
1 pound ground red meat
1/2 cup sliced shiitake mushrooms
2 tablespoons miso paste
1 egg, gently overwhelmed
1 teaspoon salt
1 teaspoon ground black pepper
1/four teaspoon floor nutmeg
1/four cup mirin (Japanese candy wine)
2 tablespoons soy sauce
1 teaspoon garlic paste
1/4 teaspoon minced fresh ginger root
1 tablespoon vegetable oil

Instructions :

Prep : 25M	Cook : 6M	Ready in : 45M

Place the block of tofu onto a plate and area some other plate on top. Set a three to 5 pound weight on pinnacle (a container full of water works nicely). Press the tofu for 10 to 15 minutes, then drain off and discard the gathered liquid. Cut the tofu into half-inch cubes.
Combine the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, and nutmeg in a big bowl. Divide into 6 balls, and flatten into patties.
Stir together the mirin, soy sauce, garlic paste, and ginger in a small bowl. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the burgers on every aspect, about 2 mins per aspect. Reduce the warmth to low; cowl the pan and cook dinner until the juices run clear, about 5 mins. Drain and discard any excess grease.
Pour the soy sauce combination into the pan. Keep shifting the pan so the sauce doesn't burn, and flip the burgers occasionally to coat each sides with the sauce. The sauce will thicken and create a sparkly glaze on the burgers. When all of the sauce has been used up, the burgers are equipped.

Notes :

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