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Hamburger (mackerel canned hamburger) | Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Mackerel miso boiled can : 1 can (190g)
Cotton tofu (drain water) : 1/2 chome (150g)
egg : 1 piece
Bread crumbs : 1 cup (40g)
Salad oil : 1/2 tbsp
Mixed vegetable : as you like
(A) Mackerel miso boiled can sauce : Appropriate amount
(A) Ketchup : 4 tbsp
(A) Red wine : 4 tbsp
(A) Water : 2 tablespoons

Time required

15minutes

Procedure

1) Make seeds 00:28
Take out only the mackerel from the canned mackerel and put it in a bowl.
Add tofu, eggs and bread crumbs and mix well by hand.
Divide into two equal parts and mold.
2) Bake 01:20
Arrange the hamburgers in a frying pan, sprinkle in the vegetable oil and heat over high heat. When the roasting noise begins, reduce the heat to medium heat.
Bake for 2 minutes on each side until browned, cover and bake on low heat for 3 minutes.
When it's cooked to the middle, put it on a plate.
3) Make the sauce 01:58
Put (A) in the same frying pan and simmer on medium heat for 2-3 minutes.
Put it on the hamburger.

Point

・ Since hamburger steak contains a large amount of bread crumbs, tofu can be made immediately after taking it out of the pack without draining it for a long time. It becomes a solid hamburger with a good taste.
・ Since the mackerel miso boiled can is well-flavored, no seasoning is required.
・ You can easily make demiglace sauce with miso, red wine, and ketchup. In addition, miso brings out the rich richness and deep taste of demiglace sauce.
・ Boil red wine for about one and a half minutes to remove alcohol.