Drain the tofu. I wrap the tofu in a paper towel, microwave it for 3-4 minutes, or else put a weight on top of it and let it sit in the refrigerator for 3 hours.
Finely shave the burdock root or thinly slice with a slicer, soak in water, then drain.
Lightly sauté the burdock root from Step 2 in soy sauce and mirin.
Place the tofu in a bowl, and mix in the burdock root from Step 3 and the ☆ ingredients until evenly incorporated.
No need to use your hands; use a wooden spatula. It should look like this.
Heat oil in a frying pan, then scoop out the batter with a spoon, and drop it into the pan. The smaller the paddies, the easier they are to eat.
Brown both sides over medium heat, then reduce to low heat until the paddies are cooked through. Once they are firm, they are done.
Serve with grated onion and ponzu dipping sauce, and bon appetit!
[Option] When preparing these for obento, I recommend teriyaki style: After pan frying, pour in a mixture of soy sauce, mirin, and sugar.
Story Behind this Recipe
Since my husband was putting on weight, I created this dish to serve him a healthy and tasty dish.
The key is to slowly cook the burgers through on low heat. That will make them firm and less likely to break apart. Mayonnaise is optional, but I recommend a small amount for taste. Don't add too much or they will become greasy tasting.