Steps

1. Cut the bell pepper into bite-sized pieces.
   🕒 00:05
2. Finely chop the onion, briefly soak it in water, and then thoroughly drain.
   🕒 00:39
3. Place the chicken breast in a food processor and process until minced.
   🕒 01:10
4. In a bowl, combine the minced chicken breast and the drained onion.
   🕒 01:20
5. Grate the koya tofu using a grater.
   🕒 01:38
6. To the bowl, add the grated koya tofu, 1 tbsp soy sauce, 3g salt, pepper (to taste), and 1 tsp dashi powder. Mix well.
   🕒 01:51
7. Divide the mixed meat mixture into 5 portions, shape them into round patties, and create an indentation in the center.
   🕒 02:00
8. Heat a frying pan over medium-low heat and add olive oil.
   🕒 02:08
9. Place the shaped hamburg steaks in the pan and cook one side for about 5 minutes.
   🕒 02:20
10. Flip the hamburg steaks, add the cut bell pepper, cover with a lid, and steam for about 5 minutes.
    🕒 02:25
11. In a separate bowl, rehydrate the koya tofu in lukewarm water and squeeze out excess water.
    🕒 02:53
12. Trim the tough stems off the shiitake mushrooms and slice them.
    🕒 03:06
13. In a pot, combine dashi stock (or 900ml water and 100ml 3x concentrated mentsuyu), the rehydrated koya tofu, and the sliced shiitake mushrooms. Bring to a simmer over medium heat.
    🕒 03:23
14. Once boiling, reduce heat to low and simmer for about 10 minutes.
    🕒 04:57
15. After simmering, transfer to a tray or similar and let it cool down.
    🕒 05:09
16. Once cooled, remove from the simmering liquid and thoroughly squeeze out the water.
    🕒 05:26
17. Place the green beans in a microwave-safe container, add enough water to cover them.
    🕒 06:15
18. Cover with plastic wrap and microwave on 600W for about 10 minutes to boil.
    🕒 06:25
19. Transfer the microwaved green beans to cold water, then drain thoroughly.
    🕒 06:35
20. In a bowl, combine 2 tbsp ground sesame seeds, 2 tbsp soy sauce, and 1 tbsp sugar. Mix well.
    🕒 06:53
21. Add the drained green beans and toss to coat evenly.
    🕒 07:00