ハンバーグ（きのこと大根おろしの和風豆腐ハンバーグ）｜cook kafemaruさんのレシピ書き起こし

Wrap the firm tofu in kitchen paper, place a plate on top, and let it drain for about an hour.
Chop the green onions into small pieces.

Add (A) to a bowl, mix, and soften slightly.
Crack the eggs into a bowl and beat them, then add them to the bowl, add the firm tofu and mix well.
Add green onions and mix well.
Add the ground meat, salt and pepper, and mix with your hands until sticky.
Divide into 2 equal parts and shape into ovals, removing any air.

Add oil to a frying pan and place over low-medium heat.
Once hot, arrange the ingredients in step 2, make a depression in the centre, cover and steam-fry for 3 to 4 minutes.
Turn it over, cover and steam for 5 to 6 minutes over low heat.
Once cooked through, place on a plate.

Wipe the frying pan with kitchen paper and heat it over the fire.
Add salted butter and melt.
Add thinly sliced king oyster mushrooms and stir fry lightly.
Add soy sauce and stir fry, then remove from heat.

ハンバーグの上からソースをかけ、軸を切り落とした大葉を乗せる。
大葉の上に大根おろしを乗せ、ソースをかけたら完成。