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豆腐ハンバーグ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

minced meat : 200g
onion : 1/2 piece
shimeji mushrooms : 70g
(B) Firm tofu : 150g
(B) mayonnaise : 大さじ1
(B) Miso : 小さじ1
塩胡椒 : 2 knobs
(B) Katakuriko : 大さじ1
サラダ油 : 小さじ1/2
(A) Ketchup : 大さじ3
(A) Nakano sauce : 大さじ2
(A) sugar : 小さじ1/2
水 : 50ml
バター(有塩) : 10g

Time required

30minutes

Procedure

1) prepare 02:02
Put (A) in a bowl and mix well, then add water and mix to make the sauce.
Chop the onions.
Place the onion in a heat-resistant bowl, cover with plastic wrap, and heat in the microwave at 600w for 40 seconds to cool.
Cut off the stalks of the shimeji mushrooms and break them apart by hand.
2) make meatballs 03:40
Put ground meat, salt and pepper in a bowl and knead until sticky and pink.
(B), Add onions and knead well.
3) mold 05:04
Divide the meatballs into 3 equal parts.
Apply a thin layer of salad oil (not listed) to your hands, remove the meat toppings, and arrange them on a round tray while removing the air.
Slightly indent the middle.
4) bake 05:54
Put salad oil in a frying pan and spread it over the entire surface, then put the hamburg steak on top.
Slightly indent the center of the burger.
Cook the frying pan over medium-low heat for 3 minutes until it is browned, then flip it over.
Reduce heat and wipe off excess oil with paper towels.
Turn off the heat and put shimeji mushrooms in the empty part of the frying pan.
Cover with a lid and simmer over low heat for 3-5 minutes.
It is good to check the doneness in 3 minutes halfway through.
5) 仕上げる 07:47
Pour the sauce over the frying pan and add the butter.
Reduce heat to medium-low and bring to a boil while stirring the sauce. Complete when the sauce thickens.

Point

・The recipe calls for making 3 hamburgers, but you can make them as large as you like.
・Be sure to use firm tofu and do not need to drain the water, but wipe off the water with cooking paper just before mixing.
・Minced meat can be chicken.
・You can use your favorite sauce.
・If the meat is loose, add more meat or add bread crumbs (not listed).
・By adding mayonnaise to the meat stock, the texture is good even when cold, and by adding miso, the taste is rich.
・We recommend mixed miso with miso soup stock.
・Baking time varies depending on the size of the hamburger. If no red juice comes out when you pierce the meat with a bamboo skewer, it is cooked all the way through.