Recipes
300 g ground meat (a common Japanese ratio is 7:3 or 6:4 for beef and pork, but any combination works)
20 g bread crumbs
3 tablespoons milk
150 g onions
1 egg
1 tablespoon TREHA®
⅔ tablespoon salt
pepper, as needed
ground nutmeg, as needed
30 g water
Cooking oil, as needed
Preparations:
Soak bread crumbs in milk to soften.
Finely chop onions and sauté in cooking oil until softened and set aside to cool.
Mix ground meat, beaten egg, sautéed onions, soaked bread crumbs, TREHA®, salt, pepper, and nutmeg in a bowl. Knead until the meat becomes sticky.
Adjust the firmness of the mixture by adding water as needed.
Divide the mixture into four equal portions, and shape them into oval patties while tossing them between hands repeatedly to release air from the patties.
Heat cooking oil in a frying pan. Place the patties and make a slight dent in the center of each patty. Brown over medium heat, flip over, and brown the other side. Reduce the heat to low, cover, and steam-cook for about 5 minutes.
Enhances the flavor while reducing off-notes.
Contributes to a moist and tender meat texture.
Reduces water release from the cooked meat when reheated in the microwave.
