Hijiki Seaweed Teriyaki Hamburger Steaks
Hijiki Seaweed Teriyaki Hamburger Steaks

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, hijiki seaweed teriyaki hamburger steaks. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hijiki Seaweed Teriyaki Hamburger Steaks is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Hijiki Seaweed Teriyaki Hamburger Steaks is something that I’ve loved my entire life.

Finely chop the onions, saute in an oiled pan until soft, and let cool. Strain the rehydrated hijiki seaweed in a sieve, and then cook in a pan to evaporate the water. Strain the rehydrated hijiki seaweed in a sieve, and then cook in a pan to evaporate the water. The truth is, I just wanted to use up some hijiki seaweed.

To begin with this particular recipe, we must first prepare a few components. You can cook hijiki seaweed teriyaki hamburger steaks using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Hijiki Seaweed Teriyaki Hamburger Steaks:
  1. Get Ground mixture of pork and beef
  2. Prepare Hijiki seaweed (dried)
  3. Prepare Onion
  4. Take ● Panko
  5. Get ● Egg
  6. Get ● Milk
  7. Prepare ● Salt and pepper
  8. Make ready Hamburger Sauce
  9. Get Shimeji mushrooms
  10. Make ready Soy sauce
  11. Prepare Sugar
  12. Prepare Sake
  13. Get Mirin
  14. Prepare Ponzu
  15. Make ready Water

Here is how you cook it. Here is how you cook that. Here is how you can achieve that. The truth is, I just wanted to use up some hijiki seaweed.

Instructions to make Hijiki Seaweed Teriyaki Hamburger Steaks:
  1. Finely chop the onions, saute in an oiled pan until soft, and let cool.
  2. Strain the rehydrated hijiki seaweed in a sieve, and then cook in a pan to evaporate the water.
  3. Add the ingredients from Steps 1 and 2, ground meat, and ● together, knead together. Finally, mold into hamburger patties.
  4. Cook until well done on both sides, and transfer to a plate. Add the separated shimeji mushrooms to the pan and saute.
  5. Add the sauce and simmer for a bit, adding the patties back in and coating with the sauce. Serve onto plates and you are done.

Here is how you can achieve that. The truth is, I just wanted to use up some hijiki seaweed. Serve on buns with lettuce, tomato and mustard. Submit a Recipe Correction Place the hamburger steak patties on servings plates and pour the sauce over the top. comment: Because hijiki is added into the patties, this hamburger steak has a lighter and simpler taste than regular hamburgers. Hijiki contains a lot of dietary fiber and iron, so this hamburger steak is also very healthy.

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