●Plum flavored burger

Overview

●2 tablespoons of dried hijiki (sea vegetables) - Soak it in water for 5 minutes, then pour it into a basket and drain. ①After cutting into appropriate sizes, ●soak the lotus root in vinegar water. ②The ratio of vinegar to water is 1000ml of water: 15ml of vinegar. ③After soaking in vinegar water for about 10 minutes, wash it to remove the smell of vinegar. ④ Drain and coat with starch.

Tags

• private kitchen
• a tofu--drain with paper towels
• a bread flour
• a onion
• a starch
• aegg
• b lotus
• b starch
• c dried hijiki (sea vegetable)
• ground chicken
• japanese sake
• mirin
• miso
• paste plum (lian ume)
• shiro dashi
• sugar
• soy sauce
• water

Ingredients

Steps

1. 1 ①Put the ground chicken and miso into a bowl and stir evenly.

   

2. 2 ②Put ingredient A into ① and stir evenly.

   

3. 3 ③Put ingredients B and C into ② and stir gently.

   

4. 4 ④ Apply a little salad oil on the palm of your hand and gently knead ③ into a ball (if it feels a little soft, you can adjust it with bread flour).

   

5. 5 ⑤ Heat the pan, pour in the salad oil and fry ④ over medium heat until golden brown, turn over and reduce the heat to low, cover the pan and simmer for five minutes (the time will depend on the thickness of the dumplings).

   

6. 6 ⑥Use the simmering time to make the sauce. Put all the seasonings in a pot and simmer a little Shirodashi. 30ml water, 30ml soy sauce, 5ml Mirin, 30ml plum paste (Len ume), 1 tablespoon Japanese sake, 30ml sugar, 1/2 tsp Shirodashi - if you can't buy it in the market, you can also use dashi! ⑦Pour ⑥ on ⑤