Et cetera

Sunday, May 26, 2013

Steam Your Hamburg

No, I'm not joking: we actually steam our hamburg (a.k.a. a Salisbury steak dish in Japan, often a family staple) in a fry pan while cooking. This method ensures that no meat juice can escape before serving and is especially effective when making soy sauce based hamburg.

Today's lunch: hamburg with mushrooms and green onions, cucumber topped by self-made meat sauce, tomato egg drop soup

No comments:

Post a Comment