Hijiki Seaweed Teriyaki Hamburger Steaks Recipe

Name: Hijiki Seaweed Teriyaki Hamburger Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams Ground mixture of pork and beef; 20 grams Hijiki seaweed (dried); 1/2 Onion; 3 tbsp Panko; 1 Egg; 3 tbsp Milk; 1 dash Salt and pepper; 1/2 bag Shimeji mushrooms; 2 tbsp Soy sauce; 2/3 tbsp Sugar; 1 tbsp Sake; 1 tbsp Mirin; 1 tbsp Ponzu; 1 tbsp Water

Servings: persons

400 grams Ground mixture of pork and beef
20 grams Hijiki seaweed (dried)
1/2 Onion
3 tbsp Panko
1 Egg
3 tbsp Milk
1 dash Salt and pepper
1/2 bag Shimeji mushrooms
2 tbsp Soy sauce
2/3 tbsp Sugar
1 tbsp Sake
1 tbsp Mirin
1 tbsp Ponzu
1 tbsp Water

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.
4
Finally, mold into hamburger patties.
5
Cook until well done on both sides, and transfer to a plate.
6
Add the separated shimeji mushrooms to the pan and saute.
7
Add the sauce and simmer for a bit, adding the patties back in and coating with the sauce.
8
Serve onto plates and you are done.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 400 grams Ground mixture of pork and beef, 20 grams Hijiki seaweed (dried), 1/2 Onion, 3 tbsp Panko, and more.

Yes, Hijiki Seaweed Teriyaki Hamburger Steaks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hijiki Seaweed Teriyaki Hamburger Steaks

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