4 tablespoons or more (adjust depending on the consistency of the hamburger mixture)
(A) Salt, pepper, nutmeg, grated ginger
a small amount each
(B) Sake, mirin, soy sauce, yakiniku sauce
3 tablespoons each
Grated daikon radish
Finely chop the onion, and microwave for 3 minutes. Cool really well.
Microwave the tofu, uncovered for 2 minutes. Drain the excess water well. Add the chopped sardine sashimi, Step 1, beaten egg, panko, and A ingredients, and mix really well.
Divide the mixture from Step 2 into 6 portions, and shape into oval patties. Heat vegetable oil in a frying pan, fry both sides of the hamburgers until golden brown. Cover with a lid, and steam-fry for about 2 minutes.
When the hamburgers have cooked through, set them aside on a plate. Wipe excess oil from the frying pan, add the B ingredients, and simmer to thicken the sauce. Put the hamburgers back into the frying pan, and coat them well in the sauce.
Serve on a plate, garnish with grated daikon radish, and it's done.
Story Behind this Recipe
I meant to make this for battling the bulge, but I had too much rice If you freeze left over sardine hamburgers, try "Healthy Loco Moco with Sardine Hamburgers" Recipe ID: 644568. It's simple, and delicious!!
You can make this even more easily if you have frozen chopped sardine sashimi. If you freeze leftover sardine hamburgers, try "Healthy Loco Moco with Sardine Hamburgers" Recipe ID: 644568. It's simple, and delicious!!