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ハンバーグ（合い挽き肉のハンバーグ）｜Chef Ropia料理人の世界さんのレシピ書き起こし

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Ingredients

minced meat : 200g
onion : 1/2 piece
Dried shiitake mushrooms : Three
salt : Appropriate amount
cooked rice : 100g
tomato ketchup : 40g
Bouillon soup : Appropriate amount
バター : 20g

Time required

25minutes

Procedure

1) 下準備をする 03:15
玉ねぎをみじん切りにする。
水で戻した干し椎茸をみじん切りにする。
2) 炒める 06:57
Heat oil (not listed) in a frying pan, add onions and dried shiitake mushrooms, and stir-fry.
Add salt (not listed) and stir-fry, then transfer to a vat and remove from heat.
3) Knead 07:48
Put the minced meat and salt into a bowl and mix well.
Wash the rice, remove the slime, and drain the water.
2. Add the rice and ketchup to a bowl of minced meat, and knead until everything is blended.
Add the bouillon soup and adjust to your desired softness.
Let stand in the refrigerator for 1 hour.
4) 成形する 10:35
空気を抜きながら、お好みの大きさに丸める。
5) 焼く 11:16
フライパンに油(分量外)を熱し、4を入れ両面に焦げ目がつくまで焼く。
バターを加え、スプーンなどで、ハンバーグにかけながら焼く。
蓋をして、3分蒸し焼きにする。
6) 盛り付ける 12:54
お皿に盛り付けて完成。

Point

・What is generally referred to as amiminik is a mixture of beef and pork that has been ground together.
・Soak dried shiitake mushrooms in water beforehand.
・When frying onions and dried shiitake mushrooms, if you want a sweet and rich finish, stir-fry until it turns a golden brown. If you want to retain the texture, stir-fry lightly.
- Use rice instead of breadcrumbs to bind.
・Add the rice without crushing it.
-Use bouillon instead of milk.
・The resting time is not included in the required time.