Delicious Hamburg Steak with Shiitake Powder

Healthy Hamburg steak made with grated Fu (wheat gluten) for a soft texture♪ Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

Western

Shiitake powder

Meat

Ingredients (3~4 people) (40 mins)

1 Tbsp Shiitake powder
15 g dried daikon radish and carrot mixture strips (cut to 1cm thickness)
15 g Fu (Dried wheat gluten)
1 Tbsp salted Konbu (kelp)
1 Tbsp Sakura shrimp
1 Tbsp sesame seeds
200 g minced chicken
1 medium egg
1 Tbsp soy sauce
1 Tbsp vegetable oil

Steps

Rehydrate the dried daikon radish and carrot mixture strips with water, wash well, squeeze out the water firmly and cut into 0.5cm to 1cm thick pieces.

Put the Shiitake powder, daikon radish and carrot mixture, minced chicken, fu, salted konbu, sakura shrimp, sesame seeds, egg, and soy sauce into a bowl and mix well until sticky.

Rubbing some oil on the hands, shape the mixture into small oval shapes (press lightly in the center).

Pour some oil into a frying pan and cook the hamburgers over medium heat for 3 minutes.

Turn the hamburgers over, cover with the lid, and cook over low heat for another 5 minutes.

Serve with grated daikon radish and soy sauce on the side, to taste.