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 Tofu and Chicken Burger.
Tofu Hambagu is made from the ground chicken and tofu to make the patties. If you are not a big tofu fan, you might be surprised that you won’t probably won’t notice the use of tofu in the patties. They are lighter, softer, and juicier and the best part is that it’s healthier and economical!
Despite being a low-calorie healthy dish, it’s also easy to put together. You can make a quick teriyaki-style glaze that goes on the burger but you can make it even lighter by pouring the ponzu sauce (storebought or homemade recipe).
With the salad, steamed rice, and miso soup, my weeknight meal is complete!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
Japanese tofu and chicken burger made from tofu, ground chicken, and shiitake mushroom with a tasty soy glaze.
- 5 oz medium-firm tofu (142 g)
- 3 green onions/scallions
- 3 shiitake mushrooms
- 1 knob ginger (1 inch size)
- ¾ lb ground chicken thigh
- 1 large egg yolk
- 1 Tbsp water
- 1 Tbsp potato starch/cornstarch
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for cooking)
- 10 Shiso leaves (Ooba) (for garnish)
Gather all the ingredients.
Drain the tofu for 15 minutes (1. You can let it stand like picture below. 2. Wrap the tofu with paper towel and put a plate to press the tofu. 3. Wrap the tofu with paper towel and microwave for 30 seconds or so). Keep the leftover tofu in water and store in the fridge for a few days (make tofu miso soup).
Mince green onions, shiitake mushrooms, and ginger. In a large bowl, combine all the ingredients for the patties and mix all together with hands. Add patty seasonings and mix well until the mixture is sticky.
Pinch 2 inch off from the mixture and make oval shape patties. Toss each ball from one hand to the other hand repeatedly about 5 times in order to release the air from the ball. The meat patties will crack when cooking if the air is trapped inside and not released. Start cooking patties soon as the tofu will release water if you wait.
Combine sauce ingredients in a small bowl and mix well. Combine ingredients for the slurry mixture in another small bowl and mix well until there is no lump. In a smaller frying pan or saucepan, add the sauce mixture and bring it to a boil. Then add the slurry mixture in the sauce and mix all together. When the sauce gets thicken, turn off the heat and set aside.
In a non-stick frying pan, heat oil over medium heat. Cook the patties for about 5 minutes, without flipping or moving around. After 5 minutes, turn over and lower the heat to medium low heat and cook covered for 10 minutes, or until cooked through. Transfer the cooked patties to a plate and repeat the process until you finish cooking all the patties. Pour the hot sauce over the meat patties and top with shiso leaves before serving.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.