Tofu and Chicken Burger Japanese-style Mushroom Ankake. Japanese chicken tofu steak, chicken burger made from tofu, ground chicken, and shiitake mushroom with a tasty soy glaze. In Japan, this dish is simply called Tofu Hambagu (豆腐ハンバーグ), but that could create a little confusion to vegetarian readers so I named this recipe. Ikki OTSUMAMI recipe OTSUMAMI is Japanese finger food.
My husband has never liked tofu burgers. cookpad.japan.
I wanted to eat something healthy and that'll also warms me up.
Ankake is a typical Japanese sauce, made from thickened dashi stock and can be served with a variety of ingredients.
You can cook Tofu and Chicken Burger Japanese-style Mushroom Ankake using 15 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Tofu and Chicken Burger Japanese-style Mushroom Ankake
- You need 200 grams of Minced chicken.
- Prepare 300 grams of Tofu.
- It's 1/4 large of or 1/2 small New season onion (chopped).
- It's 1 tsp of or more Sake.
- Prepare 1 tsp of Miso.
- You need 2 tsp of Ground sesame seeds.
- You need 1 tbsp of Katakuriko.
- You need 1 of to tatste Salt and pepper.
- You need of [Mushroom an].
- Prepare 1/3 of packet each Mushrooms (such as shimeji mushrooms, enoki mushrooms or giant oyster mushrooms).
- Prepare 200 ml of Dashi stock (made with bonito and kombu).
- Prepare 2 tbsp of Ponzu.
- Prepare 1 tbsp of Sugar.
- You need 1 of just a squeeze Kabosu, lemon, or sudachi to finish.
- Prepare 1 tsp of Katakuriko dissolved in water.
This recipe was adapted from the same cookbook that I mentioned earlier with some changing. I skipped the use of chicken and substituted for tofu and button mushrooms (the. Delicious vegan tofu burger - baked and marinaded tofu topped with the richest creamiest mushroom sauce. Then it's fried in its marinade sauce and put on a bun with lettuce and tomato and then topped with the most decadently creamy mushroom sauce your tastebuds have ever encountered.
Tofu and Chicken Burger Japanese-style Mushroom Ankake instructions
- Drain the tofu very well. Microwave at 600 W for 3 minutes and leave to sit at room temperature. Otherwise wrap the tofu with kitchen paper and put a weight on top..
- Mix the ingredients on the ingredients list from the minced chicken to the salt and pepper. Adjust the quantity of sake according to how well the tofu is drained. Make the patty mixture firm enough to hold shape..
- Heat some oil (not listed) in a frying pan. Divide the patty mixture into 3 portions. Shape each portion and cook in the frying pan. The patties are quite soft, so be gentle..
- Cook through the patties over low-medium heat. After they are golden brown, flip them over. Once both sides are golden brown, sprinkle with sake (not listed) to steam-fry..
- Transfer the patties to a dish. Quickly wipe the surface of the frying pan with a paper towel. Heat some oil (not listed) in the frying pan..
- Add the mushrooms and saute. After the mushrooms have wilted, add the dashi stock and seasonings. Bring to the boil, and add the katakuriko dissolved in water to thicken the sauce..
- Pour the ankake over the burgers, squeeze the kabosu over the dish just before you eat..
Press water out- as much as you can- the more the better. Heat onion and carrot in hot oil vegetable in skillet, until tender and Place well pressed tofu, veggies and remaining ingredients into a bowl and mix well to combine, like making regular meat burgers. These Japanese chicken burgers are really filling, tasty and high in protein. They're flavoured with spring onions, mushrooms and ginger which add extra flavour. Serve with Japanese ponzu sauce or teriyaki sauce.
