Table Talk with Chef Zachary Golper of Bien Cuit |
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Easy Mushroom Broth
Gai Lan and Shiitake Stir-Fried Brown Rice
Shiitake Mushroom Hamburg (Japanese style non-bun hamburgers)
- Minced meat (beef)
- Thinly diced Shiitake Mushrooms, Raw
- Thinly diced Onions, Raw
- Salt and Pepper
- Plain Yogurt
- (Optional) Milk/Egg Yolk
When craving for the Japanese taste only with a lot of meat and easy to make.
I’m not a precise cook, so you’ll have to bare with the minimal instructions. You can use your imagination and experiment with the amount of ingredients and variations.
Typically, Japanese Hamburger recipes call for minced meat (mix of pork and beef); bread crumbs (for the end result to be fluffy and hard to crumble). But I noticed that using Yogurt instead of bread-crumbs better highlighted the savory taste of the meat.
- 1Mix all ingredients in a bowl, to your liking.
Adding ingredients in the order listed will help adjust constituency and viscosity.
*If substituting salt with soy sauce, advised to add egg yolk.
- 2First, scoop up enough mix to fill your palm and compress it into a ball.
Then start throwing this ball firmly from one hand to the other and form a patty. The patty should be round and not too thick.
Once all patties are laid out on a plate (you can flour it if you plan to cook it later), add a circular concave into the patty with your thumb.
- 1Now, heat a skillet and add some oil, place the heat on medium and cook to your liking. The concave should help the heat reach the mid-section quickly.
The Japanese serve this dish with rice or baked potatoes. I like a side of apple-potato salad.