Ingredients
- 3 garlic cloves - finely chopped
- 30g fresh ginger - finely chopped
- 1 carrot - finely chopped
- 1 onion - finely chopped
- 1 tofu - 297g
- 25g hijiki / dried seaweed
- 2 pack instant oatmeal (42g x 2 pack) - soak in 80ml water
- 1 tuna chunk can (185g)
For the seasoning
- 1 tbsp mayonnaise
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp aonori
- 1 tbsp white sugigoma - ground-up sesame seeds
- 1 tsp sea salt
- 2 tbsp katakuriko / potato starch
- 1 egg
For the sauce
- 1 tbsp mayonnaise
- 1 tbsp thai sweet chili sauce
- 1 tbsp tsuyu
- 1 tsp ketchup
Instructions
- 1. In a bowl, add dried seaweed (hijiki) and reconstitute them by soaking in hot water for about 5 mins. Wash and drain. Set it aside.
- 2. Prepare 80ml water, soak the oatmeal. Set aside as well.
- 3. In a another large bowl, combine garlic, ginger, carrot, onion (squeeze out excess moisture), tofu, oatmeal (from #2), hijiki (from #1) and tuna together. Knead the mixture well by hand.
- 4. Add all seasoning ingredient and mix together well.
- 5. In a large fry pan, heat oil over medium heat. Make oval or circle shaped patties and place them directly in the pan in order.
- 6. Cook the patties about 2 to 3 minutes until nicely browned for both side.
- 7. Cook them over gentle heat with a lid for about 10 to 15 mins. (adjust cooking time depending on the thickness of patties). Meantime, add all sauce ingredient in a small bowl and mix well.
- 8. Transfer your Hamburg steaks on the plate. Serve hot with the sauce!
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