Chop the chicken and shiitake mushrooms in a food processor. Chop the onion and microwave for 2 1/2 minutes. Let cool. Drain the tofu.
Put the tofu in a bowl and mash it. Add Step 1 and the ★ ingredients to the bowl and knead together well. Form them into patties (if you are using them for bento, make them smaller).
Heat the frying pan and pour in the oil. Turn the heat to high and place in Step 2. Pan-fry until browned. Flip them over and continue frying. Lower the heat to low.
Add in 2 tablespoons of water, cover with a lid, and let them steam for about 7 minutes. Pour in the sauce ingredients and cook as you coat the burgers with it, until the burgers are glossy.
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Story Behind this Recipe
This is a standard recipe in our home.
Please make double the amount of sauce. You can also use chicken thighs. This recipe is low calorie because it uses chicken breasts and tofu. In the summer, adding a teaspoon of vinegar to the burger mixture will keep it from spoiling easily. If you add a bit of vinegar to the sauce, it will become refreshing and delicious.