Veggie and recycling : okara hamburg’

A “burger”, that the Japanese call hamburg’ or hanbaagu to differenciate them from the meat patties from the infamous fast-food chain.
It’s vegan and it’s “recycling” stuff. Yes, okara is a by-product of making tofu and it would only be discarded usually. That’s too bad as it’s full of healthy fibers, and I find it delicious.

The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Read more.

I used 3 ingredients very common in Japan that may look a bit mysterious for European, American, African and South Pole readers of this blog. So look :

Okara

Soy bean fibers. How I make okara from dry soy beans

Konnyaku

It’s a root veggie that we buy cooked into blocks of different shaped, blocks or noodles. It has a firm jelly texture but it takes mostly the taste of the sauce. The good points : it’s nearly zero calorie per serving and it favors digestion. That’s really interesting here as it gives textures to very soft patties.

Hijiki

It’s a seaweed that you can buy fresh or dried.

I also used one dry shiitake mushroom, carrot, onion, flour (or starch).
Condiments : mirin (a syrup rice vinegar), soy sauce, salt.

Quantities : you will see and as you like.
Well, I mix about the same volume of veggies and okara and I count about 1/10th volume of flour per volume of okara. Then add enough liquid to get a paste you can form as patties.


Recipe :

-in a bowl, put water, the dry mushroom, the seaweeds (if they are dry). Let about 20 minutes. Keep the liquid, it will serve as a broth.
-grate the carrot, the onion. Cut the konnyaku in small cubes. Also cut the rehydrated mushroom.
-in a frying pan with a little oil, stir-fry the onion. Add in the other veggies. After 2 or 3 minutes add the okara and the broth. Add little mirin, soy sauce, salt to season lightly. Stir well. You get something quite dry. Take away from the stove.
-mix 1/4 flour and 3/4 water in a bowl, add to the previous mix.

-form patties in wet hands, sprinkle flour over them as you put them in a frying pan with hot oil. Cook both sides a few minutes.

To serve :
-brush the patties with Ikari Sauce (a cousin of the Worcester sauce), garnish with daikon radish (grated in paste) and sprouts of daikon radish.

And why not, a few leaves of crunchy ice plant ?

Patties make a party…

That’s the compil’ or pre-chewed goodies.

The first photo is okara hamburg’ (recipe here).

pattzukis (azuki bean patties, several posts)


Sato imo mochi (yam patties, same recipe as Taiwanese “carrot cakes”, with tutorial)


falafeves (ta’amiya, Egyptian falafel)


Shan “yellow tofu” with chana dals


red lentil croquettes

hanbaagu (Japanese burger)


tarragon carrot hanbaagu


Swiss roesti (no egg, no flour)


falafel

pommes dauphines


chicken spicy keftas


boulettes de foie (savory herb liver meat balls)

Tarragon carrot hamburg’

A veggie full Japanese style burger. Today it’s full of carrots and tarragon flavored.

A cheesy burger ?

Do you remember :

hanbaagu with greens (click on text, not photo)

Same principle : as much veggies as meat.

A carrot, a handful of tarragon leaves, a little onion, garlic, salt, pepper, hot chili. And ground beef. A little corn starch to bind that.
My tarragon leaves used to be fresh and dried in the fridge, but they retain lots of flavor.

You can cook it slowly and fully, it’s very soft :

The top is crusty. Yummy !
What are those sides ? More veggies. You can always add veggies.

GINGER AUBERGINES

Ultra soft. Not greasy at all. Delicately flavored.
Easy way :
-Wash your whole aubergines,
Precook
With pre-boiling, you avoid the unpleasant hard texture and they won’t be oil sponges
-slash them 1 or 2 times (to avoid explosion)
-put them in a salad bowl cover with water, top with a plate.
-nuke at 600 W, 10 minutes. Wait 10 minutes.
-take them with a fork, cut in cubes
Stir-fry
As boiled bergines are boringly water, you wake them up in the wok.
-in the pan with the burgers (they get the grease from the meat, otherwise put them in hot oil). With garlic, fresh strings ginger and salt.
– more strings on top for service.

Leaves of molouhkia, with a little salt. Minced into this texture as sluggish as melted cheese… Eaten with shikwasa lime juice.

Toasted wonton sheets.

Hanbaagu – A burger with greens (via Gourmande in Osaka)

LY

Hanbaagu - A burger with greens This is not exactly like in your local burger place… I often asked to Japanese Mums : "So you said you cooked healthy meals for your children. What is your specialty ? -Hanbaagu ! -Hamburger is healthy ? -Not hanbaagaa like in fast-food shops. Hanbaagu. It's full of fresh vegetables. And my kids love it…" Yes, Japanese style hamburger is a vegetable preparation. With a little meat in it. This is one of the classic "yoshoku" dishes. "yoshoku" … Read More

via Gourmande in Osaka

Hanbaagu – A burger with greens

This is not exactly like in your local burger place…
I often asked to Japanese Mums :
“So you said you cooked healthy meals for your children. What is your specialty ?
-Hanbaagu !
-Hamburger is healthy ?
-Not hanbaagaa like in fast-food shops. Hanbaagu. It’s full of fresh vegetables. And my kids love it…”

Yes, Japanese style hamburger is a vegetable preparation. With a little meat in it. This is one of the classic “yoshoku” dishes.
“yoshoku” meant Western food, in opposition to “washoku”, Japanese food. Actually, “yoshoku” is now reserved for the Western dishes the Japanese adapted at their taste and ingredients before the 1950’s.

That’s not exactly what I made, they like their hanbaagu with brown sauce and rice. I wanted something *lighter* and something to chew on the side.

Lean Japanese beef, celery leaves, onion, broccoli stalks, salt, gold chili pepper, salt, pepper, and very little corn starch. 2/3 of vegetables 1/3 of meat is a good ratio. It’s better to mix the veggies and spices, wait a little, get rid of excess water and then finish the mixing. Form the burger with wet hands.

Bad cook tip : If your meat is not of good quality, add mushrooms. Mushroom juice has been proven to *repair* the taste of cheap beef, and it is now widely used in food industry… and precisely, it’s because you don’t want meat that has bathed in gods-know-what to improve its taste and texture that it’s not a great idea to buy the lower end meat.

It’s baked with shishito peppers (green sweet chili), the enoki mushrooms and the piece of corn cob. You can see a little kimchi, a muffin, and a few leaves of basil.

About chili peppers and shishito pepper

Cal : 514.6 F10.9g C56.9g P49.9g