Delicious Hamburg Steak with Shiitake Powder
Delicious Hamburg Steak with Shiitake Powder

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, delicious hamburg steak with shiitake powder. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Delicious Hamburg Steak with Shiitake Powder is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Delicious Hamburg Steak with Shiitake Powder is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have delicious hamburg steak with shiitake powder using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Delicious Hamburg Steak with Shiitake Powder:
  1. Take Shiitake powder
  2. Prepare dried daikon radish and carrot mixture strips (cut to 1cm thickness)
  3. Prepare grated Fu
  4. Prepare Sakura shrimp
  5. Make ready salted Konbu (kelp)
  6. Take soy sauce
  7. Prepare sesame seeds
  8. Take minced chicken
  9. Prepare medium egg
  10. Prepare vegetable oil
Instructions to make Delicious Hamburg Steak with Shiitake Powder:
  1. Rehydrate the dried daikon radish and carrot mixture strips with water, wash well, squeeze out the water firmly and cut into 0.5cm to 1cm thick pieces.
  2. Put the Shiitake powder, daikon radish and carrot mixture, minced chicken, fu, salted konbu, sakura shrimp, sesame seeds, egg, and soy sauce into a bowl and mix well until sticky.
  3. Rubbing some oil on the hands, shape the mixture into small oval shapes (press lightly in the center).
  4. Pour some oil into a frying pan and cook the hamburgers over medium heat for 3 minutes.
  5. Turn the hamburgers over, cover with the lid, and cook over low heat for another 5 minutes.
  6. Serve with grated daikon radish and soy sauce on the side, to taste.

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