Vegetarian Hambagu (Soy Meat Recipe)
Serves 14
40 mins prep
15 mins cook
55 mins total
The perfect dish for vegetarians, I will show you how to make a vegetarian hambagu. It is fluffy but has a firm, meaty texture, and you won't believe it's meatless! Give this one a try!
Sauce
Garlic Ginger Soy Sauce
Rehydrate: Put soy chunks in boiling water, and rehydrate for 30 minutes.
Mince soy meat: Drain the water, squeeze them one by one, put them in a food processor, and pulse until minced. Transfer to a large bowl.
Marinate: Add garlic ginger soy sauce to the bowl, mix well, and marinate for 10 minutes or more.
Cut vegetables: Finely chop the onion and shiitake mushrooms.
Stir fry the vegetables: Add oil to a frying pan, heat on medium heat, and fry the onions until tender. Add shiitake mushrooms and fry.
Make the mixture: Add the vegetables, beaten egg, panko, and salt and pepper to the bowl, and mix well by hand.
Make patties: Grab the mixture by hand and Make round shape patties.
Pan-fry: Add oil to a frying pan, heat on medium heat, place the patties, cover, and pan-fry for about 5 minutes until brown. Flip them over, cover, and pan-fry for another 5 minutes.
Sauce: Add all sauce ingredients to the frying pan and simmer over low heat until thickened.
Garlic Ginger Soy Sauce
Mince: Finely mince garlic and ginger with a food processor or a knife.
Put in a bottle: Put soy sauce, minced garlic, and ginger in a bottle and stir.
In the fridge: Keep the bottle in the fridge, and you can use it the next day.
