A: 2 onions, 1 bunch enoki mushrooms, 1 carrot, 1 segment garlic, 1 piece ginger root.

B: 1 cup white unbleached wheat flour, 1 cup bread crumbs, 1 bag Vegeta Soup Mix (with the powder taken out of the bag), a little nutmeg and pepper.

Sauce: 1 onion, 2 tablespoons sake, 1 cup water, 180cc Worcester sauce, 180cc ketchup, 1 teaspoon pepper seeds (or 1/2 teaspoon coarsely ground black pepper).

2) Finely chop the onions and enoki mushrooms in A, grate the ginger, garlic and carrot.

3) Heat some grape seed oil in a frying pan, fry the onions, garlic and ginger; when transparent add the enoki mushrooms and carrot, then turn out into a bowl when the water droplets begin to jump.

4) Add the veggie meat and the ingredients in B to 3), mix well and form hamburgers.

5) Heat ample oil in a frying pan, lay out the hamburgers from 4) cook on a strong flame for one or two minutes till nicely brown, then flip over and cook for 5 to 6 minutes on a low flame. Flip over again and cook for another 5 or 6 minutes. (The secret to getting them nice and tasty is to get them nicely brown and fragrant on the outside and cook thoroughly to make sure the heat goes right through to the centre.)

6) Sauce: Put together all the ingredients except the onion.
In the frying pan used to cook the hamburgers in 5), fry the onion sliced into 1 cm rings. When these are transparent, add the seasoning and bring to the boil.

7) Arrange the hamburgers on plates, pour on the sauce and eat!