These Japanese patties are made with a mixture of beef, tofu, and shitake mushrooms, and are a tasty way to eat a bit less beef. I liked it with the optional okonomiyaki sauce, steamed rice, and stir-fried Asian greens. This will make 6 servings.
14 oz. package of firm tofu
1 lb. ground beef
½ cup chopped shitake mushrooms
2 Tbs. miso paste
1 egg, lightly beaten
1 tsp. salt
1 tsp. black pepper
¼ tsp. nutmeg
¼ cup mirin
2 Tbs. soy sauce
1 tsp. finely chopped garlic
¼ tsp. finely chopped fresh ginger
1 Tbs. vegetable oil.
Okonomiyaki sauce (optional) to serve
Press the tofu under a 3-5 lb. weight for 10-15 minutes to reduce its moisture level. Cut the dried tofu into ½ inch cubes and then crumble by hand.
In a small bowl mix together the miso, egg, salt, pepper, and nutmeg. In a second small bowl mix together the mirin, soy, garlic, and ginger.
Add the crumbled tofu into a large bowl with the beef, shitake mushrooms, and the egg/miso bowl. Mix well and form into 6 patties.
In a large skillet heat the oil over medium heat. Cook the patties on both sides, for about 2 minutes each to brown them. Then reduce the heat and cover and cook them until the juices run clear, about 5 minutes. Pour off any excess fat in the pan. Add the mirin/soy mixture to the pan and flip the patties to coat them. Cook until the liquid has been reduced to a glaze on the patties.