Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, "family restaurant" style hamburger steaks with enoki mushroom ankake sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

"Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. "Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have "family restaurant" style hamburger steaks with enoki mushroom ankake sauce using 20 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make "Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce:

1. Prepare Hamburger steaks:
2. Make ready 400 grams Ground meat
3. Make ready 1/2 Onion
4. Get 1 Egg
5. Take 1/2 tsp Nutmeg
6. Take 1/2 tsp Salt
7. Prepare 1 pinch Coarsely ground black pepper
8. Get 4 tbsp Panko
9. Get 2 tbsp Milk
10. Take 1 Vegetable oil
11. Take Thickened ankake sauce:
12. Make ready 1 bunch Enoki mushrooms
13. Take 150 ml Water
14. Make ready 1/3 tsp Dashi stock granules
15. Take 1 tbsp Sake
16. Make ready 1/2 tsp Grated ginger
17. Make ready 3 tbsp Soy sauce
18. Prepare 1 tsp Sugar
19. Prepare 1 tbsp ★ Katakuriko
20. Prepare 1 tbsp ★ Water

Instructions to make "Family Restaurant" Style Hamburger Steaks with Enoki Mushroom Ankake Sauce:

1. Mince the onions.
2. In a bowl, mix the hamburger ingredients (except for the oil), and knead thoroughly.
3. Knead it until it clumps together and the white has disappeared. Let rest for 10 minutes. This step is for making soft hamburgers.
4. Prepare the sauce. In a pot, boil the sauce ingredients for 2 minutes. Combine the ★ ingredients and the katakuriko dissolved in water, and add to the pot to thicken.
5. Shape the meat mixture into a ball and press out the air like you are playing catch, then mold into patties. Heat a pan with oil and brown on both sides.
6. Cover with a lid. The idea is to cook it all the way through, but don't overcook it. The juices will evaporate.
7. Cover with the sauce and serve. I topped it with lots of green onions.

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