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 )
January 04, 2020
This burger is one of the best I've ever made. It's well moist and so light at the same time. You really have to drain that tofu though.