Mushrooms (such as shimeji mushrooms, enoki mushrooms or giant oyster mushrooms)
about 1/3 packet each
Dashi stock (made with bonito and kombu)
Kabosu, lemon, or sudachi to finish
just a squeeze
Katakuriko dissolved in water
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.
Story Behind this Recipe
My husband has never liked tofu burgers. But recently, he said he wanted to go on a diet, so I decided to give the burgers a go. I made a tasty mushroom ankake, which makes the dish satisfying even for meat lovers. He enjoyed the tasty burgers.
The miso and ground sesame seeds are quite subtle, so they do not overwhelm the dish. How well the tofu is drained decides the texture of the burgers. If the patty mixture is too soft, add more katakuriko to adjust. Squeeze kabosu (or lemon or sudachi) to finish for flavour.