Low-Carb Okara Hamburgers
My husband and I both started a low-carb diet, but I can't be bothered to cook a separate meal for the kids. So I thought up this recipe, which can be enjoyed by everyone in the family. I got asked to make this again the next day.
Cook over medium heat so the sauce doesn't burn.
You can leave out the lotus root, but its crunchy texture is delicious, so unless you don't like lotus root, please try including it. Recipe by Ryouri jouzu to iwaretai
Ingredients
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200 grams ●Ground pork
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100 grams ●Fresh okara
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1/2 ●Onions (finely chopped)
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1/2 ●Carrot (finely chopped)
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50 grams ● Lotus root (finely chopped) - optional
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20 ml ●Soy milk (or regular milk)
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1 dash ●Salt and pepper
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1 tbsp ●Chicken soup stock granules
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50 ml ☆ Soy sauce
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50 ml ☆ Sake
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2 tsp ☆ Artificial sweetener (or sugar)
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1 tbsp ☆ Mirin
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1 Katakuriko mixed with water
Cooking Instructions
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1
Put the ● ingredients in a bowl, and mix and knead them together with your hands. The texture depends on how much moisture is in the okara, so adjust with the amount of soy milk added. (You should be able to form patties with it.) Divide into 4 portions and form into patties.
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2
Spread some olive oil (not listed in the ingredients) in a frying pan, and add the 4 patties. Put on a lid and steam-fry.
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3
Open the lid; if the bottom side is browned, turn the patties over and brown the other side.
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4
Put the ☆ ingredients in another frying pan. Cook while mixing to evaporate the alcohol. Lastly, add the katakuriko and water to thicken the sauce.
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5
The sauce is quite thick and sweet. Adjust to taste.
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6
Here I packed the bottom of the frying pan with the burger mixture to make a big burger. I served it in the frying pan. I sliced it into portions and served it with grated daikon radish.
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7
It's a very neutral-tasting hamburger, so it goes well with any kind of sauce. We also have it simmered in a demi-glace sauce.
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