Cooking Time required : 20minutes
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
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Ingredients
- 合いびき肉 : 200g
- (A) Breadcrumbs : 大さじ2
- (A) Milk : 大さじ1と1/2
- 卵 : 50g(正味)
- 木綿豆腐 : 100g
- 青ネギ : 40g
- Salt and pepper : 適量
- 有塩バター : 15g
- エリンギ : 60g
- 醤油 : 大さじ1
- こめ油 : 小さじ1
- 大根おろし : 適量
- 大葉 : 2 sheets
Time required
30minutes
Procedure
-
1)
Prepare the ingredients
00:05
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. -
2)
肉だねを作る
00:13
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. -
3)
焼く
01:15
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. -
4)
Making the Sauce
02:00
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. -
5)
盛り付ける
02:21
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。
Point
・The amount shown is for two people.
・Medium-sized eggs are used.
・The salt and pepper used are a blend of herbs and spices.
・When clear liquid comes out, it means the food is cooked through.
・If it's difficult to tell the color of the soup, try poking it with a bamboo skewer.
・If red juice comes out, heat it further.
・The time it takes to drain the firm tofu is not included in the required time.
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