Chicken and Tofu Salisbury Steak
A healthier option for this classic recipe with dashi-infused mushroom sauce
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Wrap the tofu in paper towel, place an object weighing about 150 g (5.3 oz.) on top to thoroughly squeeze out excess moisture. Mince the negi. Divide the shimeji mushrooms into small bunches. Halve the eringi mushrooms lengthwise, then thinly slice up.
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Prepare the hamburgers by placing all ingredients not listed under (A) or (B), except for the oil, into a bowl and combining until the mixture becomes sticky. Divide into 4 equal portions, form into small oval-shaped patties, and make a small indent in the middle of each. Heat 1/2 Tbsp of the oil in a fry pan, cook both sides of the patties over medium heat until browned, cover with a lid and cook for 5 more minutes over low heat to cook through, then remove.
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Prepare the mushroom sauce. Quickly use paper towel to wipe the fry pan clean. Heat 1 tsp of oil over medium heat, and saute the shimeji and eringi mushrooms. Add in the soy sauce, mirin and dashi. Once boiling, mix in the dissolved potato starch solution to thicken the sauce.
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Serve 2 hamburgers onto one plate each, cover with the mushroom sauce, and garnish with (C) if desired.
Cooking Basics
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
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