Drain off the excess water from the tofu first. If you are in a hurry, microwave it. I put it on a sieve a few hours beforehand and wrap it in kitchen paper towels.
Finely chop the white part of the leek. The green part is not used.
Grate the ginger. You can use pre-grated ginger from a tube instead.
Put the well drained tofu, chopped leek, grated ginger, katakuriko, salt and pepper in a bowl, and knead together very well.
When it's all mixed together, divide into 6 equal portions.
Heat up some sesame oil in a frying pand, and put in the formed patties.
When one side of the burgers have turned golden brown, turn them over, and put a lid on the pan and steam-fry.
They are done when both sides are golden brown and cooked through.
Make the grated daikon radish sauce
Grate the daikon radish.
Put the soy sauce, sake, mirin and vinegar into a small pan and bring to a boil.
When the sauce has come to a boil turn off the heat, and add 2/3 rds of the grated radish. Keep the rest of the grated radish to use as garnish.
Place the tofu burgers on plates, and put on a shiso leaf on if you like. Pour the grated daikon radish sauce over, and garnish with the reserved grated radish.
Finished. Please pour the sauce over just before serving.
In the summer, it's delicious chilled.
Story Behind this Recipe
I combined healthy tofu burgers with a handmade grated daikon radish sauce.
If the burger mixture is hard to form, add some more katakuriko potato starch flour.
Volume wise this is more of a side dish, so to make it into a more substantial main dish you may want to try mixing in some ground chicken, egg and breadcrumbs. You can also make this into chilled tofu or a tofu steak.