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.