Tofu Hamburg Steak. Tofu Hamburger Steak is much less greasy, and it goes with many different kinds of sauces. We made it with a Teriyaki-like sauce, but regular ketchup and Worcester sauce is also very good with it. Ponzu Sauce and grated Daikon radish is a popular sauce, too.

It's added to a bowl including meat,tofu,fried onion, miso,egg,and salt and pepper.. Make sure they are cooked well. I wondered what the hamburger would be like if I used silken tofu, so I came up. You can have Tofu Hamburg Steak using 18 ingredients and 11 steps. Here is how you cook that.

Ingredients of Tofu Hamburg Steak

It's 1 pack of medium firm tofu (about 9 oz).
It's 250g of round pork (50%) and beef (50%).
You need 1 of onion, minced.
Prepare 3 tbsp of panko bread crumbs.
You need of Salt and pepper to taste.
Prepare of Nutmeg to taste.
It's 1 of egg.
It's of (For mushroom sauce).
Prepare 150 cc of water (about 3/5 cup).
Prepare 1 tbsp of dashi powder.
You need 1⁄2 pack of shimeji mushrooms (Can be substituted with 100g maitake mushrooms).
It's 1 tbsp of soy sauce.
Prepare 1 tbsp of mirin.
Prepare 1 tsp of ginger, grated.
It's 1 tbsp of katakuri-ko (Can be substituted with corn starch).
Prepare of (For garnish).
Prepare 1/2 of daikon radish, grated.
You need of Shiso leaves, broccoli, tomato.

Put the fu pieces in a plastic baggie and use a pestle or something hard to crush the pieces into a powder. In a non-stick frying pan, heat oil over medium heat. In Japan, we call hamburger patties, "hamburgu", so I call this recipe is tofu hamburg and not hamburgers like in English. A big problem that can happen when making hamburgers (or rissoles) are that they can be very dry, hard, and crumbly.

Tofu Hamburg Steak step by step

Saute minced onion until golden brown..
Pat-dry tofu..
Put sauted onion, tofu,ground meat, panko, salt, pepper, nutmeg and egg into a bowl. Mix well..
Form the meat mixture into 5-6 patties..
Heat 1 tablespoon oil (not included in the ingredient list) in a pan over medium heat, and saute one side of the patties..
Flip the patties, cover the pan with a lid and steam for 3 minutes over medium heat..
Remove the lid and brown both sides of the patties over high heat..
While steaming the patties, put water, dashi powder, shimeji mushrooms, soy sauce, mirin and ginger into a sauce pan and bring it to a boil..
Dissolve katakuri-ko with one tablespoon of water..
Reduce the heat under the sauce mixture and add katakuri-ko solution. Stir well until the sauce thickens.
Plate the patties on a plate, pour the mushroom sauce and top with grated daikon radish. Serve with julienned shiso leaves, tomato, and boiled broccoli..

So to make sure the hamburgers I make are always soft and juicy (and delicious), I put a little Japanese twist on them by adding tofu. Smother your tofu steaks with gravy and devour! Be very gentle with the tofu steaks when frying and serving them. The coating is very delicate, although it should stay in place if handled with care. This recipe is the very typical hamburger that everyone thinks of, beef and pork with ketchup sauce.