Drain the moisture from the tofu thoroughly. Finely chop the leek and ginger (or you can grate the ginger).
Put the tofu, ground chicken, egg, leek, ginger and katakuriko in a bowl, and mash well with your hands.
Divide the mixture into 8 and form each into a patty. The mixture is quite loose and soft.
Heat a frying pan, add the sesame oil, and pan fry the hamburgers on fairly high heat.
When one side has browned, turn each patty over to brown the other side.
Add the soy sauce, mirin and sugar plus 1/4 cup water (not listed) and simmer until the burgers are brown and glossy.
It's shiny and brown! It looks delicious doesn't it?
Story Behind this Recipe
I wanted to come up with a low calorie yet filling tofu hamburger for my second daughter, who likes to go on a diet from time to time, and as I was trying out various methods I got to this recipe. Even my mother who isn't very fond of tofu likes this recipe.
If the mixture is too watery, increase the amount of katakuriko. Adjust the flavoring ingredients to taste. The hamburgers will add shine from the katakuriko in the mixture, but you can make the sauce thicker by adding more katakuriko dissolved in water. If these hamburgers aren't filling enough, increase the amount of ground meat.