Chicken & Tofu Hamburgers Recipe by cookpad.japan
Cooking Instructions 1 Mince the onion. Wrap with plastic wrap and microwave for 1 minute. Also microwave the tofu for 1 minute and lay on paper towels. Mince the lotus roots and soak in a bowl of water with a little vinegar. 2 Put ground chicken in a bowl and mix it well with the onion and tofu. 3 Add the ingredients marked ★ and the lotus roots, wrap in plastic wrap and chill in the fridge for about 30 minutes. 4 Make 4 round patties of equal size. Place on a paper towels. Sift a little flour on the patties, then lay a shiso leaf on the top of each. 5 Heat a frying pan over medium heat. Saute the patties with shiso leaves on top. When the bottom is well browned, flip the patties over to lightly fry the shiso leaves. Flip the patties over again. 6 Mix sake and water in equal amounts to make 1/4 cup (or just water). Pour slowly in between the patties. Lower the heat and cover with a lid to steam-cook the patties. 7 After a while, take off the cover and evaporate the water over high heat. Transfer the patties on a dish when the liquid has almost evaporated. 8 Pour ponzu and grated radishes if you prefer. 1 Mince the onion. Wrap with plastic wrap and microwave for 1 minute. Also microwave the tofu for 1 minute and lay on paper towels. Mince the lotus roots and soak in a bowl of water with a little vinegar. 1 Mince the onion. Wrap with plastic wrap and microwave for 1 minute. Also microwave the tofu for 1 minute and lay on paper towels. Mince the lotus roots and soak in a bowl of water with a little vinegar. 2 Put ground chicken in a bowl and mix it well with the onion and tofu. 2 Put ground chicken in a bowl and mix it well with the onion and tofu. 3 Add the ingredients marked ★ and the lotus roots, wrap in plastic wrap and chill in the fridge for about 30 minutes. 3 Add the ingredients marked ★ and the lotus roots, wrap in plastic wrap and chill in the fridge for about 30 minutes. 4 Make 4 round patties of equal size. Place on a paper towels. Sift a little flour on the patties, then lay a shiso leaf on the top of each. 4 Make 4 round patties of equal size. Place on a paper towels. Sift a little flour on the patties, then lay a shiso leaf on the top of each. 5 Heat a frying pan over medium heat. Saute the patties with shiso leaves on top. When the bottom is well browned, flip the patties over to lightly fry the shiso leaves. Flip the patties over again. 5 Heat a frying pan over medium heat. Saute the patties with shiso leaves on top. When the bottom is well browned, flip the patties over to lightly fry the shiso leaves. Flip the patties over again. 6 Mix sake and water in equal amounts to make 1/4 cup (or just water). Pour slowly in between the patties. Lower the heat and cover with a lid to steam-cook the patties. 6 Mix sake and water in equal amounts to make 1/4 cup (or just water). Pour slowly in between the patties. Lower the heat and cover with a lid to steam-cook the patties. 7 After a while, take off the cover and evaporate the water over high heat. Transfer the patties on a dish when the liquid has almost evaporated. 7 After a while, take off the cover and evaporate the water over high heat. Transfer the patties on a dish when the liquid has almost evaporated. 8 Pour ponzu and grated radishes if you prefer. 8 Pour ponzu and grated radishes if you prefer. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Banana Crispy Snack In 2 Minutes Strip steak French country chicken with mushroom sauce Homemade Yoshinoya-Style Gyudon (Beef Rice Bowl) Kt's Perfect Hard-Boiled Eggs Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup Komatsuna and Pork Soboro Rice Bowl An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg Miso Marinated Tofu Our Family's Delicious Beef Rice Bowl Chinese Chive and Egg Rice Bowl with Tons of Sauce Simmered Chicken Wings and Boiled Eggs Chicken Wing Gyoza (with chicken de-boning instructions) Yoshinoya-Style Beef Bowl Oven Baked Chicken Wings Glazed with Honey Grated Lotus Root Soup