Recipe
Crispy Pork & Enoki Mushroom Patties with Shiso Recipe | Juicy & Budget-Friendly!
Ingredients
- 10shiso leaves
- 1pack enoki mushrooms (200g)
- 100gground pork
- 1egg
- 1tsp dashi powder
- 1tsp soy sauce
- 1tsp grated garlic
- 2tbsp potato starch
- 1/2tbsp vegetable oil
- 1/2tbsp sesame oil
About "Pork and Enoki Mushroom Patties with Shiso"
An easy, filling side dish made by mixing and pan-frying ground pork, enoki mushrooms, and shiso leaves. The crunchy texture of the enoki, the juicy pork, and the refreshing aroma of shiso complement each other perfectly. Bound together with egg and potato starch, they are steam-fried over low heat to lock in the juices. This budget-friendly, high-volume dish stays delicious even when cold, making it perfect for bento lunches.
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Tips for Making "Pork and Enoki Mushroom Patties with Shiso"
-
Prep
- Chop the enoki into 1cm pieces and break up the base to enhance the texture
-
Prep
- Mince the shiso leaves to distribute their aroma evenly throughout the mixture
-
Mixing
- Mix patiently until moisture is released from the enoki and it binds smoothly with the meat
-
Shaping
- Wet your hands before shaping to prevent sticking and help the patties hold their shape
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Heat control
- After searing the bottom, reduce to low heat, cover, and steam-fry for 3 minutes to cook through
Ingredients for "Pork and Enoki Mushroom Patties with Shiso"
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How to Make "Pork and Enoki Mushroom Patties with Shiso"
- 1
Prep the shiso leaves
Cut off the stems of 10 shiso leaves and finely mince them. Finely chopping the shiso ensures its refreshing aroma is evenly distributed throughout the meat mixture.
- 2
Prep the enoki mushrooms
Cut off the tough bottom ends of 1 pack of enoki mushrooms (200g) and chop them into 1cm pieces. Then, gently break apart any clumped stems at the base with your hands.
- 3
Mix the meat mixture
In a bowl, combine 100g ground pork, 1 egg, 1 tsp dashi powder, 1 tsp soy sauce, 1 tsp grated garlic, and 2 tbsp potato starch. Mix well with a spatula until thoroughly combined. Once uniform, add all the enoki mushrooms and shiso leaves, and mix again.
- 4
Prep the pan and shape the patties
Add 1/2 tbsp vegetable oil and 1/2 tbsp sesame oil (a 1:1 ratio) to a frying pan and heat over medium heat. Wet your hands slightly with water, scoop up some meat mixture with a spoon, squeeze it gently to bind, and press lightly to form a flat, round patty.
- 5
Sear and steam-fry
Place the shaped patties in the heated pan and cook until the bottoms are golden brown. Once browned, flip them over and reduce the heat to low. Cover the pan with a lid and steam-fry for 3 minutes.
- 6
Finish
After 3 minutes, remove the lid and check that the other side is nicely browned and the patties are fully cooked through. Plate them carefully so they don't break.
Food Science
Combining the inosinate in pork with the glutamate and guanylate in enoki mushrooms and soy sauce creates a powerful umami synergy. Additionally, mixing in potato starch helps lock in the meat juices and moisture, resulting in a juicy texture. Finally, pan-searing the patties triggers the Maillard reaction, adding a savory, aromatic depth that enhances the overall flavor.
Detailed Commentary on "Pork and Enoki Mushroom Patties with Shiso"
* Content organized by topics from the video.
Easy Pork & Enoki Patties: Ingredients
Today, we are making 'Crispy Pork & Enoki Shiso Patties,' an easy recipe where we mix enoki mushrooms, shiso leaves, and ground pork to create a high-volume dish on a budget. (The video starts with a brief text update about staying safe during heavy rain). For 2 servings, you will need 10 shiso leaves, 1 pack of enoki mushrooms (200g), 100g ground pork, and 1 egg. For seasonings, prepare 1 tsp dashi powder, 1 tsp soy sauce, 1 tsp grated garlic, and 2 tbsp potato starch. You will also need 1/2 tbsp each of vegetable oil and sesame oil for frying. By using a generous amount of enoki relative to the meat, we make this dish both healthy and incredibly filling.
Prepping Shiso and Enoki for Texture
First, let's prep the vegetables. Cut off the stems of 10 shiso leaves and finely mince them. Finely chopping the shiso helps distribute its refreshing aroma evenly throughout the patties. Next, take 1 pack of enoki mushrooms (200g) and cut off the tough bottom ends. Chop them into 1cm pieces. Once chopped, gently break apart any clumped stems at the base with your hands. Prepping them this way ensures they blend smoothly with the meat and provides a wonderful, signature crunchy texture when you take a bite.
Mixing the Flavorful Meat Mixture
Once the ingredients are prepped, we'll make the meat mixture to lock in the umami. In a large bowl, combine 100g ground pork, 1 egg, 1 tsp dashi powder, 1 tsp soy sauce, 1 tsp grated garlic, and 2 tbsp potato starch. Use a spatula to beat the egg and thoroughly mix the meat with the seasonings until uniform. Next, add all the chopped enoki mushrooms and shiso leaves, and mix again. You might be surprised by the sheer volume of enoki at first, but as you patiently keep mixing, moisture will release from the mushrooms, making them wilt and bind beautifully with the pork. The key is to mix thoroughly until everything is evenly incorporated.
Shaping and Searing the Patties
Now, let's shape and cook the patties. Add 1/2 tbsp vegetable oil and 1/2 tbsp sesame oil (a 1:1 ratio) to a frying pan and heat over medium heat. Since the mixture is sticky, the trick is to lightly wet your hands with water first. Scoop up a portion of the mixture with a spoon, gently squeeze it in your wet hands to bind the ingredients, and shape it into a round patty. Press down lightly to flatten it (like a hamburger patty) and place it in the heated pan. Squeezing gently ensures the enoki-packed mixture holds its shape and cooks beautifully without falling apart.
Steam-Frying for Juicy Results
Once all the patties are in the pan, cook them until the bottoms are beautifully golden brown. Check the color, and once they are nicely seared, flip them over. Reduce the heat to low, cover the pan with a lid, and let them steam-fry for 3 minutes. Steam-frying with the lid on ensures the thick patties cook thoroughly to the center while staying incredibly juicy. After 3 minutes, remove the lid. Once both sides are nicely browned and the patties are fully cooked through, they are ready. Plate them carefully so they don't break.
Tasting and Voiceover Commentary
We taste-test our finished 'Crispy Pork & Enoki Shiso Patties' with a Furano Melon sour from Hokkaido. One bite and you'll want to exclaim, 'So good! It's packed with enoki!' However, we realized the microphone was turned off during filming, so the rest of the commentary is done via voiceover. The crunchy texture of the enoki, the juicy pork, and the refreshing aroma of the shiso leaf match perfectly. The egg acts as a binder, keeping the patties intact despite the large amount of enoki. The natural moisture of the mushrooms combines with the meat juices, bursting with flavor in your mouth. They stay delicious even when cold, making this budget-friendly, high-volume recipe perfect for bento boxes.
About kattyanneru/かっちゃんねる
kattyanneru/かっちゃんねる
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