by

Hijiki Seaweed Teriyaki Hamburger Steaks

Hijiki Seaweed Teriyaki Hamburger Steaks

I added hijiki seaweed to my usual hamburger steaks. They're very nutritious since they contain lots of seaweed.

Ingredients: 3 people

Ground mixture of pork and beef
400g
Hijiki seaweed (dried)
20g
Onion
1/2
● Panko
3 tablespoons
● Egg
1
● Milk
3 tablespoons
● Salt and pepper
A small amount
Hamburger Sauce
Shimeji mushrooms
1/2 bag
Soy sauce
2 tablespoons
Sugar
2/3 tablespoon
Sake
1 tablespoon
Mirin
1 tablespoon
Ponzu
1 tablespoon
Water
1 tablespoon

Steps

1. Finely chop the onions, saute in an oiled pan until soft, and let cool.
2. Strain the rehydrated hijiki seaweed in a sieve, and then cook in a pan to evaporate the water.
3. Add the ingredients from Steps 1 and 2, ground meat, and ● together, knead together. Finally, mold into hamburger patties.
4. Cook until well done on both sides, and transfer to a plate. Add the separated shimeji mushrooms to the pan and saute.
5. Add the sauce and simmer for a bit, adding the patties back in and coating with the sauce. Serve onto plates and you are done.

Story Behind this Recipe

These are hybrid hamburger steaks. The truth is, I just wanted to use up some hijiki seaweed...