Heat a tablespoon of oil (not listed) in a pan over medium heat. Mince the onion and sauté. Remove from heat and transfer to a plate until cooled.
Chop off the roots of the shimeji mushrooms and separate the bunch. Trim off the hard stem of the shiitake mushrooms and quarter. Mix the ● ingredients.
Heat a tablespoon of vegetable oil (not listed) in a pan and cook the mushrooms for 3 minutes.
Once the mushrooms are tender, add the mixed ● ingredients and cook.
Add a tablespoon katakuriko (not listed) and dissolve into the sauce until it thickens.
Mix the ingredients from Steps 1 and 2 with the ☆ ingredients. Combine evenly.
Once the mixture becomes sticky, slap it with the palm of your hand to release any air pockets.
Divide the mixture in half, toss it from one hand to the other to release any remaining air pockets, then shape into thin oval patties. Make an indentation in the middle of each patty with your finger to speed up the cooking time.
Heat a tablespoon of vegetable oil (not listed) and sauté the patty over medium heat. Brown both sides. Add the sake, cover and steam for 7 minutes over low heat.
Arrange on a plate and pour the sauce on top. Serve with rice or potatoes and cooked squash or peppers for a nice presentation.
Story Behind this Recipe
The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home.
Since the patties are rather large, shape them into flat barrel shapes. After browning both sides, steam the patties thoroughly over low heat to cook through.