Recipe: Tasty "Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce

"Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce. Cook over medium-low covered until done. In the last few minutes of cooking, remove cover and brown. I thought up this hamburger with an elegant steak sauce that's neither Japanese-style or demi-glacé.

With enoki-mushroom, grated radish and teriyaki sauce. With mushroom wine demi glace sauce. Its name came from the burgers we made for the lunch crowd. You can have "Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of "Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce

1. Prepare of Hamburger steaks:.
2. You need 400 grams of Ground meat.
3. It's 1/2 of Onion.
4. You need 1 of Egg.
5. It's 1/2 tsp of Nutmeg.
6. It's 1/2 tsp of Salt.
7. It's 1 pinch of Coarsely ground black pepper.
8. It's 4 tbsp of Panko.
9. Prepare 2 tbsp of Milk.
10. It's 1 of Vegetable oil.
11. You need of Thickened ankake sauce:.
12. Prepare 1 bunch of Enoki mushrooms.
13. You need 150 ml of Water.
14. Prepare 1/3 tsp of Dashi stock granules.
15. It's 1 tbsp of Sake.
16. Prepare 1/2 tsp of Grated ginger.
17. Prepare 3 tbsp of Soy sauce.
18. Prepare 1 tsp of Sugar.
19. It's 1 tbsp of ★ Katakuriko.
20. It's 1 tbsp of ★ Water.

But at dinnertime, folks came for Mike's hamburger steaks, made like this. W/ enoki-mushroom, grated radish & teriyaki sauce. Fried breaded pork cutlet w/ egg & broth. Meanwhile, make the ankake, thickened dashi sauce.

"Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce step by step

1. Mince the onions..
2. In a bowl, mix the hamburger ingredients (except for the oil), and knead thoroughly..
3. Knead it until it clumps together and the white has disappeared. Let rest for 10 minutes. This step is for making soft hamburgers..
4. Prepare the sauce. In a pot, boil the sauce ingredients for 2 minutes. Combine the ★ ingredients and the katakuriko dissolved in water, and add to the pot to thicken..
5. Shape the meat mixture into a ball and press out the air like you are playing catch, then mold into patties. Heat a pan with oil and brown on both sides..
6. Cover with a lid. The idea is to cook it all the way through, but don't overcook it. The juices will evaporate..
7. Cover with the sauce and serve. I topped it with lots of green onions..

Combine the dashi with mirin, salt, soy sauce, and bring to a boil over medium heat. Thicken with the slurry of potato starch. Pour the ankake sauce over the steamed turnips, and top with the grated wasabi. A special edition of 'Itadakimasu!' from Chang Mai, Thailand. From street food to home cooking, the secrets of healthy Thai dishes are uncovered.