My Secret Tofu Hamburger Recipe by cookpad.japan
Cooking Instructions 1 Add the tofu into a bowl and whisk well to create a paste. No need to drain the tofu beforehand. 2 Add the panko and mix well so it will absorb all the liquid. 3 Add the ground meat, egg, salt, pepper, nutmeg, and consommé (crush as you add). Knead well until it reaches a sticky consistency. I'm still in the middle of kneading in this picture. 4 Mix in minced onions. 5 Divide into 4 to 6 pieces if you like it large, or 8 to 10 pieces if you like it small. Form each piece into an oval shape and create a dimple in the middle. 6 Cook until browned over high heat in a frying pan. Once browned, flip them over. 7 Once the other side starts to brown as well, pour in 1/2 cup of water (not listed in ingredients), cover and let steam over medium heat. 8 Once the liquid in the pan evaporates and a clear juice oozes out when a skewer is inserted, transfer the hamburgers to a plate. It's still only undercooked if the juice isn't clear, so cook them a little longer in that case. 9 Lightly wipe off the frying pan and add the ● sauce ingredients. Mix lightly and cook over low heat. Once it starts to bubble, add the butter and mix. Make sure to let the sauce incorporate any leftover juice when you do so. 10 Pour the sauce over the hamburgers and it's done. 11 Small hamburgers are convenient to use in bentos (lunch packs). They stay fluffy and soft even when cooled. I always make lots of these and keep them in the freezer. 12 This is a variation, garnished with grated daikon and ponzu. I might have topped it with too much grated daikon and leek, by the looks of it, but it was still delicious! 1 Add the tofu into a bowl and whisk well to create a paste. No need to drain the tofu beforehand. 1 Add the tofu into a bowl and whisk well to create a paste. No need to drain the tofu beforehand. 2 Add the panko and mix well so it will absorb all the liquid. 2 Add the panko and mix well so it will absorb all the liquid. 3 Add the ground meat, egg, salt, pepper, nutmeg, and consommé (crush as you add). Knead well until it reaches a sticky consistency. I'm still in the middle of kneading in this picture. 3 Add the ground meat, egg, salt, pepper, nutmeg, and consommé (crush as you add). Knead well until it reaches a sticky consistency. I'm still in the middle of kneading in this picture. 4 Mix in minced onions. 4 Mix in minced onions. 5 Divide into 4 to 6 pieces if you like it large, or 8 to 10 pieces if you like it small. Form each piece into an oval shape and create a dimple in the middle. 5 Divide into 4 to 6 pieces if you like it large, or 8 to 10 pieces if you like it small. Form each piece into an oval shape and create a dimple in the middle. 6 Cook until browned over high heat in a frying pan. Once browned, flip them over. 6 Cook until browned over high heat in a frying pan. Once browned, flip them over. 7 Once the other side starts to brown as well, pour in 1/2 cup of water (not listed in ingredients), cover and let steam over medium heat. 7 Once the other side starts to brown as well, pour in 1/2 cup of water (not listed in ingredients), cover and let steam over medium heat. 8 Once the liquid in the pan evaporates and a clear juice oozes out when a skewer is inserted, transfer the hamburgers to a plate. It's still only undercooked if the juice isn't clear, so cook them a little longer in that case. 8 Once the liquid in the pan evaporates and a clear juice oozes out when a skewer is inserted, transfer the hamburgers to a plate. It's still only undercooked if the juice isn't clear, so cook them a little longer in that case. 9 Lightly wipe off the frying pan and add the ● sauce ingredients. Mix lightly and cook over low heat. Once it starts to bubble, add the butter and mix. Make sure to let the sauce incorporate any leftover juice when you do so. 9 Lightly wipe off the frying pan and add the ● sauce ingredients. Mix lightly and cook over low heat. Once it starts to bubble, add the butter and mix. Make sure to let the sauce incorporate any leftover juice when you do so. 10 Pour the sauce over the hamburgers and it's done. 10 Pour the sauce over the hamburgers and it's done. 11 Small hamburgers are convenient to use in bentos (lunch packs). They stay fluffy and soft even when cooled. I always make lots of these and keep them in the freezer. 11 Small hamburgers are convenient to use in bentos (lunch packs). They stay fluffy and soft even when cooled. I always make lots of these and keep them in the freezer. 12 This is a variation, garnished with grated daikon and ponzu. I might have topped it with too much grated daikon and leek, by the looks of it, but it was still delicious! 12 This is a variation, garnished with grated daikon and ponzu. I might have topped it with too much grated daikon and leek, by the looks of it, but it was still delicious! 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