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Hamburger Steaks With Ankake Mushroom Sauce
Hamburger Steaks With Ankake Mushroom Sauce

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We hope you got insight from reading it, now let’s go back to hamburger steaks with ankake mushroom sauce recipe. To cook hamburger steaks with ankake mushroom sauce you need 24 ingredients and 16 steps. Here is how you achieve it.

The ingredients needed to prepare Hamburger Steaks With Ankake Mushroom Sauce:
  1. Get Budget friendly easy hamburger steaks:
  2. Prepare 250 grams Ground meat (pork only or pork/beef mix)
  3. Prepare 1/2 large onion (finely chopped)
  4. Take 200 ml Panko
  5. Take 1 Egg
  6. Get 2 tbsp Sake
  7. Prepare 1 tsp Salt
  8. Provide 1 dash Pepper
  9. Provide 100 ml Water
  10. You need 1/2 tbsp Oil
  11. Prepare Japanese-style ankake mushroom sauce:
  12. Use 1/2 bunch Dried shimeji mushrooms:
  13. Use 1 Dried king oyster mushrooms:
  14. Use 1/4 Onion (large)
  15. Prepare 1 Green peppers
  16. You need 5 cm Carrot
  17. Get 2 tbsp Sake
  18. Provide 2 tbsp Mirin
  19. Take 1 tbsp Sugar
  20. Take 4 tbsp Soy sauce
  21. Take 1 tsp Dashi stock granules
  22. Use 400 ml Water
  23. Get 1/2 tbsp Oil
  24. You need 1 Katakuriko slurry
Instructions to make Hamburger Steaks With Ankake Mushroom Sauce:
  1. Mix all the hamburger ingredients well in a bowl. Milk is usually added, but since this is a Japanese style hamburger steak that's served with lots of with thickened sauce, just water and sake are fine.
  2. The mixture will be a bit softer than usual. Divide it into four patties.
  3. Heat some oil in a frying pan. When the frying pan is really hot, turn off the heat. Place the patties in the pan and then turn the heat back on to medium.
  4. Tip: Turning off the heat once before putting in the hamburger patties ensures the patties will be evenly cooked, since they are all on the heat for the same length of time.
  5. Tip: Make sure the patties are not too thick in the middle, or they won't cook through well. Flatten them with your fingers after putting them in the frying pan.
  6. Do not cover the pan with a lid because it will be hard to see how the meat is cooking, and the meat juices will also leak out. When they're a bit white around the edges, turn the patties over.
  7. Tip: It's hard to tell from the photos, but if the meat turns a whitish color, it means it's cooked. If you cover the pan with a lid, you won't be able to tell if there's too much oil, and so on.
  8. Continue cooking after flipping them over until they're cooked through. Test for doneness by pressing a spoon down on the meat. If meat juices run clear, they're done!
  9. Tip: DO NOT insert a bamboo skewer, or all of the precious meat juices will flood out.
  10. Use semi-dried shimeji mushroomsand dried king oyster mushroomsas-is. Rehydrate fully dried mushrooms. - - https://cookpad.com/us/recipes/147434-umami-and-nutrition-packed-dried-king-oyster-mushrooms
  11. Slice the onion, cut the carrot into matchsticks, and cut the green pepper into strips. You can also use fresh mushrooms, instead of dried.
  12. Put some oil in a frying pan and stir-fry the mushrooms. Dried mushrooms are full of umami, so there's no need to squeeze out the excess moisture in them before adding them to the pan.
  13. Put the vegetables in the frying pan starting with the harder ones, and keep stir-frying. When they are all coated with oil, add the water, sake and dashi stock granules.
  14. When the liquid in the pan comes to a boil, add the mirin, sugar and soy sauce.
  15. Dissolve katakuriko in the same amount of water to make the slurry. Don't add it all at once, but slowly stir it in while shaking the frying pan.
  16. Pour lots of the sauce on top of the hamburger steaks. This time I served them with deep-fried eggplant and boiled Morrocan beans.

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