Ground the ginger and the yamaimo. Mince the leek. Shred the shimeji mushrooms.
Put the ☆ ingredients into a bowl and knead well. Form into small round patties, place shimeji mushrooms on top, and lightly press in.
Heat oil in a frying pan and add Step 2. Pan-fry on high heat until browned. Flip them over and pan-fry until browned. Lower the heat to low, add 1 tablespoon of water and cover with a lid to steam-fry.
Once done, add the ★ sauce ingredients and cook over high heat while coating the burgers.
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Story Behind this Recipe
This is a standard recipe in our home.
Step 2: Dusting with sifted flour right before frying will allow the sauce to soak into the meat easier. The sauce also tastes delicious if you add umeboshi. You can make this without yamaimo, too. If you skip the shimeji mushrooms and form the meat into balls, you can use these in a hot pot, which is also delicious.