Japanese cuisine, Japanese food recipes.

A unique hamburger steak with shimeji mushroom wrapped inside.
First:

Mince onion, saute with vegetable oil (separate from the frying oil) until it gets softened, and let stand to cool.

Trim stems of shimeji and separate into four clusters.

Drain grated raddish slightly in a sieve.

Second:
Place the ingredients for the hamburger in a bowl. Evenly mix together.

Put a bit of vegetable oil (separate from the frying oil) on your palm and shape the mince mix #1into four oval patties, making sure to get as much air out of the mix as possible by tossing them just as if you are playing catch.

Heat vegetable oil in a frying pan and cook the hamburger over medium heat. Brown both sides.

Reduce heat, and roast in a covered pan. It’s done if clear liquid comes out by skewering. (If the liquid is red, it’s not ready and need to be roasted in a covered pan again.)

Put ingredients of , dress it until almost all the liquid is evaporated. Serve on a plate, put grated raddish on top and pour ponzu shoyu (mixture of citrus juice and soy sauce).

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