Deco Bear Burger Recipe by Fushicche
Cooking Instructions 20 mins 1 Drain tofu by wrapping in kitchen paper. Leave for a while to allow the paper to absorb the water from the tofu. Chop all vegetables into small pieces. Put all ingredients into a bowl and mix until the texture becomes sticky. 2 Form mixture into 3 balls. One is for the face, so should be bit bigger than the other two smaller balls, which are for the ears. Heat olive oil in a pan, and fry the burgers with medium heat with the lid on. Once one side is cooked and browned nicely, turn and fry the other side without the lid on. 3 While the burgers are cooking, prepare the bear's face! Cut the sliced cheese into a circle for face, and smaller semi-circles for ears. Cut seaweed for eyes and mouth, using a "deco cutter." Finally, add ketchup for lovely rosy cheeks. 4 You can find a deco cutter in stationary stores in Japan. The lid of a plastic bottle is helpful for cutting cheese in perfect circles. 1 Drain tofu by wrapping in kitchen paper. Leave for a while to allow the paper to absorb the water from the tofu. Chop all vegetables into small pieces. Put all ingredients into a bowl and mix until the texture becomes sticky. 1 Drain tofu by wrapping in kitchen paper. Leave for a while to allow the paper to absorb the water from the tofu. Chop all vegetables into small pieces. Put all ingredients into a bowl and mix until the texture becomes sticky. 2 Form mixture into 3 balls. One is for the face, so should be bit bigger than the other two smaller balls, which are for the ears. Heat olive oil in a pan, and fry the burgers with medium heat with the lid on. Once one side is cooked and browned nicely, turn and fry the other side without the lid on. 2 Form mixture into 3 balls. One is for the face, so should be bit bigger than the other two smaller balls, which are for the ears. Heat olive oil in a pan, and fry the burgers with medium heat with the lid on. Once one side is cooked and browned nicely, turn and fry the other side without the lid on. 3 While the burgers are cooking, prepare the bear's face! Cut the sliced cheese into a circle for face, and smaller semi-circles for ears. Cut seaweed for eyes and mouth, using a "deco cutter." Finally, add ketchup for lovely rosy cheeks. 3 While the burgers are cooking, prepare the bear's face! Cut the sliced cheese into a circle for face, and smaller semi-circles for ears. Cut seaweed for eyes and mouth, using a "deco cutter." Finally, add ketchup for lovely rosy cheeks. 4 You can find a deco cutter in stationary stores in Japan. The lid of a plastic bottle is helpful for cutting cheese in perfect circles. 4 You can find a deco cutter in stationary stores in Japan. The lid of a plastic bottle is helpful for cutting cheese in perfect circles. 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 Cheeseburger Penne Pasta ULTIMATE 2WICE Baked Potato! Fried Cabbage with BACON Chili Cheese Nachos Seafood Gnocchi With White Wine Parmesan Sauce Cheeseburger Penne Pasta ULTIMATE 2WICE Baked Potato! Fried Cabbage with BACON Chili Cheese Nachos Seafood Gnocchi With White Wine Parmesan Sauce Fruit Granola Biscuits Grilled Rosemary Chicken Spicy Chicken Curry Mackerel Simmered in Miso Pumpkin Muffins Easy Sausage Rolls Fresh Vegetables with Mayo-Miso Dip Mozzarella Cheese and Turnip Salad Keema Vegetable Curry Spinach and Cheese Rolled Omelette (Tamagoyaki) Fruit Granola Biscuits Grilled Rosemary Chicken Spicy Chicken Curry Mackerel Simmered in Miso Pumpkin Muffins Easy Sausage Rolls Fresh Vegetables with Mayo-Miso Dip Mozzarella Cheese and Turnip Salad Keema Vegetable Curry Spinach and Cheese Rolled Omelette (Tamagoyaki)