My friend Naoko requested this recipe as she was looking for low-carb dishes to make. She and I used to be classmates and neighbors in Hawaii; now she lives in Australia, 28 hours and opposite-season away. I have chilblains on my toes; she is getting nicely tanned.
So here's a season-free recipe I came up for my globe-trotting friend--far away, but close.
'Hanbaagu' is a Japanese dish made of ground meat. The name obviously is related to 'Hamburg' and 'Hamburger.' It's sort of a thicker and softer hamburger patty, eaten with a variety of sauce on it. It's a typical 'Yòshoku,' or western-style Japanese dish.
This is its meat-and-egg-free version, with Teriyaki sauce. The sauce is cooked in a frying pan along with the patties, so all you need for cooking is one frying pan.
Happy Hambaagu to Naoko and all of you in both hemispheres!
small onion (100g)
button mushrooms (100g)
oil for stir frying onion and mushrooms
oil for frying patties
mirin (or 1 teaspoon sugar and 1 tablespoon white wine or vodka)
In This Recipe
In a small cup, mix all the ingredients for the Teriyaki sauce very well, and set aside. Put the tofu in a mixing bowl, mush it with a hand and set aside.
Put the oil and chopped onion in a frying pan. Turn on the heat to medium-low and cook until it becomes translucent (about 3-4 minutes). Add the mushrooms and stir fry for another 3 minutes.
Turn off the heat and add to the bowl of tofu along with potato starch, salt and pepper. Mix very well with a hand. When it’s well mixed, make 6 patties.
Heat the frying pan again on a medium heat, add the oil and fry the patties until they have nice golden color (about 3 minutes). Flip and fry the other side as well.
Add the sauce mixture to the pan, swirl it to cover the patties. When the sauce boils, turn off the heat (be careful not to cook the sauce too much as it could burn).