Japanese Hamburger Steak with Mushroom Sauce

Japanese Hamburger Steak with Mushroom Sauce

This is a Japanese-style hamburger stuffed with enoki mushrooms and covered with a shimeji mushroom sauce. It has a mild flavor with lots of mushrooms.

Ingredients: 4 servings

Mixed ground beef and pork
350 g
Onion (finely chopped)
2/3 cup
4 tablespoons
Salt and pepper
to taste
Enoki mushrooms
1/2 bag (about 80 g)
Shimeji mushrooms
1 packet
★ Water
★ Dashi stock granules
1 teaspoon
★ Soy sauce, mirin
3 1/2 tablespoons of each
★ Sake
2 tablespoons
Katakuriko slurry
1 tablespoon of katakuriko dissolved in 2 tablespoons of water
Vegetable oil


1. Slice the stems the mushrooms. Cut the enoki mushrooms into 1 cm pieces, and shred the shimeji mushrooms into small chunks. Soak the panko in milk.
2. In a bowl, mix the ground meat, onions, egg, soaked panko, enoki mushrooms, salt and pepper, then knead, divide into 4 portions, and mold into patties.
3. Add oil to a pan, and fry over medium heat.
4. Flip over once they turn golden brown, cover with a lid, and cook for another 5 minutes. They're done when you poke a toothpick through and the juice runs clear. Transfer to a plate.
5. Lightly wipe the oil from the pan, add the ★ ingredients, bring to a boil, and add the shimeji mushrooms. Once the mushrooms are cooked, add the water-dissolved katakuriko to thicken.
6. Pour the sauce over the hamburgers, and serve.

Story Behind this Recipe

I added lots of mushrooms to this basic hamburger recipe since it's fall, the season for mushrooms. It was intended for an adult palate, but my kids love this dish.