The Hasu Hamburger recipe from my original 2002 set is a popular main dish item. The hasu adds a surprising delightful crunch in the middle of the patty which sets it apart from your typical teri burger. This makes a great finger food for picnics and potlucks.
Lindy’s Ono Tip: Size matters! The size of the hasu will determine the size of your hamburger patty. The bigger the hasu, the bigger the patty. (Thus more meat!) If you want to stretch your dollar when cooking for a potluck, you may want to choose the smaller hasu.
Bonus Tip: For whiter hasu: After slicing, soak in a saimin bowl of water and add about tablespoon of vinegar until ready for use. Too much hasu? You can store the remainder in a jar with the water and vinegar mixture for freshness.