Tofu and Chicken Burger Recipe ( 豆腐ハンバーグ )

Name: Tofu and Chicken Burger Recipe ( 豆腐ハンバーグ )
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 5 cups Ground Chicken Thigh; About 1 block Medium Firm Tofu; 2 Large Egg Yolk; 6 Green Onions; 6 Shiitake Mushrooms; 2 Knob Ginger; 2 tablespoons Sake; 2 tablespoons Potato Starch; 2 teaspoons Sesame Oil; 1 teaspoons Kosher or Sea Salt; 1 teaspoons Soy Sauce; Freshly Ground Black Pepper; 6 tablespoons Water; 4 tablespoons Mirin; 4 tablespoons Sake; 4 tablespoons Soy Sauce; 2 tablespoons Water; 2 tablespoons Potato Starch; 2 tablespoons Neutral-Flavored Oil; 20 Shiso Leaves / Ooba or Grated Daikon

Recipes > Japanese Recipes > Japanese Burger Recipes

Japanese Tofu and Chicken Burger Recipe ( 豆腐ハンバーグ )

Photo: Sara Harris

TRADITIONAL JAPANESE RECIPE: What we would call Tofu and Chicken Burger, in Japan is simply called Tofu Hambagu (豆腐ハンバーグ), that's because the basic recipe in Japan is made with Chicken.

If you are not a fan of Tofu, don't worry, it doesn't taste much and in this case, its flavour is completely covered by all the other ingredients. They are just like regular Chicken Burgers, but they are softer and Juicer. And healthier.

Add a salad next to it and maybe a Tofu Miso Soup and you have a complete healthy meal you won't regret!

Skill Level:	Time: 1 Hour
Price:	Serves: 6 People

Ingredients:

Conversions

Metric:

700gr Ground Chicken Thigh

300gr Medium Firm Tofu

2 Large Egg Yolk

6 Green Onions
( Scallions )

6 Shiitake Mushrooms

2 Knob Ginger
( 2.5cm size)

For Patty Seasonings:

28gr Sake

20gr Potato Starch
( or Corn starch )

9gr Sesame Oil
( roasted )

5gr Kosher or Sea Salt
( half for Table Salt )

5gr Soy Sauce

Freshly Ground Black Pepper

For Sauce:

90gr Water

56gr Mirin

56gr Sake

20gr Soy Sauce

For Slurry Mixture:

30gr Water

20gr Potato Starch
( or Corn Starch )

For Cooking and Garnish:

26gr Neutral-Flavored Oil
( Vegetable, Canola, etc )

20 Shiso Leaves / Ooba or Grated Daikon
( for garnish )
Imperial:

1.5lb Ground Chicken Thigh

10oz Medium Firm Tofu

2 Large Egg Yolk

6 Green Onions
( Scallions )

6 Shiitake Mushrooms

2 Knob Ginger
( 1in size)

For Patty Seasonings:

0.98oz Sake

0.70oz Potato Starch
( or Corn starch )

0.31oz Sesame Oil
( roasted )

0.17oz Kosher or Sea Salt
( half for Table Salt )

0.17oz Soy Sauce

Freshly Ground Black Pepper

For Sauce:

3.17oz Water

1.97oz Mirin

1.97oz Sake

0.70oz Soy Sauce

For Slurry Mixture:

1.05oz Water

0.70oz Potato Starch
( or Corn Starch )

For Cooking and Garnish:

0.91oz Neutral-Flavored Oil
( Vegetable, Canola, etc )

20 Shiso Leaves / Ooba or Grated Daikon
( for garnish )
Cups:

5 cups Ground Chicken Thigh

About 1 block Medium Firm Tofu

2 Large Egg Yolk

6 Green Onions
( Scallions )

6 Shiitake Mushrooms

2 Knob Ginger
( 2.5cm / 1in size)

For Patty Seasonings:

2 tablespoons Sake

2 tablespoons Potato Starch
( or Corn starch )

2 teaspoons Sesame Oil
( roasted )

1 teaspoons Kosher or Sea Salt
( half for Table Salt )

1 teaspoons Soy Sauce

Freshly Ground Black Pepper

For Sauce:

6 tablespoons Water

4 tablespoons Mirin

4 tablespoons Sake

4 tablespoons Soy Sauce

For Slurry Mixture:

2 tablespoons Water

2 tablespoons Potato Starch
( or Corn Starch )

For Cooking and Garnish:

2 tablespoons Neutral-Flavored Oil
( Vegetable, Canola, etc )

20 Shiso Leaves / Ooba or Grated Daikon
( for garnish )

Directions:

To Make Patties:

01 - Drain the Tofu for 10-15 minutes. If you don't have the below tool you could wrap the Tofu with paper towel and put a plate ot two to press the tofu, changing the paper towel a few times.

Photo: Sara Harris

02 - Mince Green Onions, Shiitake Mushrooms, and Ginger.

03 - In a large bowl, combine all the Ingredients for the Patties and mix.

04 - Add Patty Seasonings and mix well until the Mixture is sticky.

05 - Now, make oval shape Patties. Toss each ball from one hand to the other hand repeatedly about 5-10 times in order to release the air from the ball.

06 - Start cooking the Patties as fast as possible as the Tofu might release more water.

To Make Sauce:

07 - While the Patties are cooking, combine the Sauce Ingredients in a small bowl and mix well.

08 - Now, in another bowl, combine the Ingredients for the Slurry Mixture and mix well until there are no lumps anymore.

09 - In a smaller frying pan or saucepan, add the Sauce Mixture and bring it to a boil.

10 - Then add the Slurry Mixture in the Sauce and stir together. Cook until the Sauce thickens. Turn off the heat and set aside.

To Cook Patties:

11 - In a non-stick frying pan, heat the Oil over medium heat.

12 - Cook the Patties for about 5 minutes. During this time you won't need to flip or move around the Tofu and Chicken Burgers.

13 - After 5 minutes, turn the Patties and lower the heat to medium low heat and cook covered for 10 minutes, or until well cooked.

14 - Transfer the Tofu and Chicken Burgers to a plate.

15 - Pour the hot Sauce over the Tofu and Chicken Burgers and top with Shiso Leaves or Grated Daikon. Serve.