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Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste
Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste

Before you jump to Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got benefit from reading it, now let’s go back to minced meat cutlet with shiitake powder packed with umami taste recipe. You can have minced meat cutlet with shiitake powder packed with umami taste using 17 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste:
  1. Provide 450 g minced beef and pork
  2. Get 1 and a half (300g) onion (finely chopped)
  3. Use 1 Tbsp vegetable oil
  4. Take 150 g cabbage (finely chopped)
  5. You need 1 tbsp ● Shiitake powder
  6. You need 4.5 gr ● salt
  7. Provide pinch ● black pepper
  8. Take pinch ● nutmeg
  9. Get 1 1/2 egg
  10. You need As needed Cake Flour
  11. Prepare as needed Beaten eggs
  12. Provide as needed Panko breadcrumbs
  13. Prepare as needed Frying oil
  14. Get 2 potatoes (side dish)
  15. Get 1/2 carrot (garnish)
  16. You need 10 g butter (garnish)
  17. Provide to taste Watercress (garnish),
Steps to make Minced Meat Cutlet with Shiitake Powder Packed with Umami Taste:
  1. Finely chop the onions and cabbage. Cube the potatoes and cut the carrots into sticks of 5cm long.
  2. Heat up half of the vegetable oil in the frying pan, then stir fry the onions until they become transparent and lay aside on a baking pan to cool.
  3. Fry the cabbage with the remaining vegetable oil, and lightly season with salt and pepper (not included in the above ingredients), then set aside to cool.
  4. Mix the ● condiments with the minced beef and pork and knead thoroughly. Once it becomes sticky, add the ingredients from 2. and 3. and mix thoroughly again before finally adding the eggs and mixing thoroughly.
  5. Separate 4. into 8 equal parts, mold them into oval shapes, and coat it first with flour, then beaten eggs, and finally panko breadcrumbs before frying in oil.
  6. (Fry with 180℃ oil, take out after 5 minutes and let it cool off for about 3 minutes, then fry for another 3 minutes.)
  7. (*Sides and Garnish) Boil the potatoes and carrot, and coat the potatoes with butter once cooked.

Add salt and pepper to your taste. An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. Wash the minced meat and cook it with salt to taste and lime. This meatless, very vegan ground 'beef' recipe is a savory masterpiece packed with an umami punch. By using a combination of fresh brown cremini (or Portabellini) mushrooms for texture, and an optional sprinkling of dried mushrooms to boost your savory umami fix, it's got that traditional ground beef experience that'll hit you right in the tastebuds.

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