Japanese Umami Kobe Beef & Alaskan King Crab Rissoles

Instructions

1. 1

   Cook the minced shiitake mushrooms in a dry skillet over medium heat for 4–5 minutes, stirring, until their moisture has evaporated. Cool completely.

2. 2

   In a bowl, gently combine the cooled mushrooms, ground beef, crab, scallions, garlic, ginger, pork-rind crumbs, egg, tamari, sesame oil, rice vinegar, white pepper, and red pepper flakes. Avoid overmixing so the crab remains in pieces.

3. 3

   Divide the mixture into eight equal portions and shape them into compact patties about 2 cm thick. Chill for 10 minutes to firm them.

4. 4

   Whisk together the mayonnaise, tamari, rice vinegar, ginger, and sesame oil.

5. 5

   Heat the neutral oil in a skillet over medium heat. Cook the rissoles for 4–5 minutes per side, adjusting the heat so they brown without scorching.

6. 6

   Insert a food thermometer into the center of the thickest rissole. Because this mixture contains ground beef and egg, cook until it reaches at least **71°C/160°F**. Do not rely on color or firmness alone.

7. 7

   Rest for 3 minutes, then garnish with sesame seeds and scallion greens. Serve with the dipping sauce.