Japanese cuisine, Japanese food recipes.

It’s healthy with tofu and tasty with teriyaki sauce.
First:

Cover Momendofu (“cotton” tofu) with a cloth to drain.

Mince onions, heat with vegetable oil until tendered, sprinkle with salt and pepper, and let stand to cool.

Rinse wakame (seaweed) in water, drain, cut into bite-sized lengths.

Make julienne strips of scallions.

Trim off the root of mitsuba (trefoil), rinse in water, cut into 3cm(1.2 inch) lengths, and mix with julienne strips of scallions.

Second:
Mix the ingredients for the hamburger in a bowl and divide into 4-8 evenly. Put a bit of vegetable oil on your palm and make oval patties, making sure to get as much air out of the mix as possible by tossing them from one hand to another as if playing catch.

Heat vegetable oil in a frying pan over medium heat, put hamburgs side by side. When both sides brown, reduce the heat, add sake, and roast in a covered pan for 5-6 minutes. 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.)

Make . Boil ingredients of over high heat, remove from the heat after the sauce is thickened.

Arrange #2 wakame (seaweed) and humburger steak on a plate, pour the and softly top it with the julienne strips of scallion.

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