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1
Mix the panko and milk together and set aside.
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2
Heat a tablespoon of oil (not listed) in a pan over medium heat.
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3
Mince the onion and saute.
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4
Remove from heat and transfer to a plate until cooled.
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5
Chop off the roots of the shimeji mushrooms and separate the bunch.
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6
Trim off the hard stem of the shiitake mushrooms and quarter.
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7
Mix the ingredients.
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8
Heat a tablespoon of vegetable oil (not listed) in a pan and cook the mushrooms for 3 minutes.
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9
Once the mushrooms are tender, add the mixed ingredients and cook.
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10
Add a tablespoon katakuriko (not listed) and dissolve into the sauce until it thickens.
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11
Mix the ingredients from Steps 1 and 2 with the ingredients.
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12
Combine evenly.
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13
Once the mixture becomes sticky, slap it with the palm of your hand to release any air pockets.
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14
Divide the mixture in half, toss it from one hand to the other to release any remaining air pockets, then shape into thin oval patties.
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15
Make an indentation in the middle of each patty with your finger to speed up the cooking time.
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16
Heat a tablespoon of vegetable oil (not listed) and saute the patty over medium heat.
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17
Brown both sides.
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18
Add the sake, cover and steam for 7 minutes over low heat.
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19
Arrange on a plate and pour the sauce on top.
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20
Serve with rice or potatoes and cooked squash or peppers for a nice presentation.
