Japanese Wafu Burgers
You will need:
- 1 (14 ounce) package firm tofu
- 1 pound ground beef
- 1/2 cup sliced shiitake mushrooms
- 2 tablespoons miso paste
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup mirin (Japanese sweet wine)
- 2 tablespoons soy sauce
- 1 teaspoon garlic paste
- 1/4 teaspoon minced fresh ginger root
- 1 tablespoon vegetable oil
- Place the block of tofu onto a plate and place another plate on top.
- Set a 3 to 5 pound weight on top (a container filled with water works well).
- Press the tofu for 10 to 15 minutes, then drain off and discard the accumulated liquid.
- Cut the tofu into 1/2 inch cubes.
- Combine the tofu, ground beef, shiitake mushrooms, miso paste, egg, salt, pepper, and nutmeg in a large bowl. Divide into 6 balls, and flatten into patties.
- Stir together the mirin, soy sauce, garlic paste, and ginger in a small bowl. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Brown the burgers on each side, about 2 minutes per side.
- Reduce the heat to low; cover the pan and cook until the juices run clear, about 5 minutes.
- Drain and discard any excess grease.
- Pour the soy sauce mixture into the pan.
- Keep moving the pan so the sauce doesn't burn, and flip the burgers occasionally to coat both sides with the sauce. The sauce will thicken and create a shiny glaze on the burgers.
- When all the sauce has been used up, the burgers are ready.
Let's end this blog by saying: Don't knock it until you've tried it. I will leave you all with that. Have a wonderful evening and I will see you all tomorrow!