By Patricia Tanumihardja, Pickles and Tea
Japanese-Style Hamburgers (Wafu Hamburgers)
Makes: 4 servings as part of a multicourse family-style meal
14-ounce package firm or medium-firm tofu
1/2 cup panko bread crumbs (see Pat’s Notes)
1/4 cup milk
8 ounces ground beef
2 green onions, white and green parts, finely chopped (2 tablespoons)
1-inch piece fresh ginger, peeled and minced (1 tablespoon)
2 teaspoons Japanese soy sauce
Freshly ground black pepper
2 tablespoons vegetable oil
3 tablespoons Japanese soy sauce
2 tablespoons mirin
2 tablespoons water
1 tablespoon sugar
Grated daikon radish for garnish (optional)
1. Wrap the tofu in cheesecloth or a non-terry kitchen towel and squeeze out as much water as possible. You want the tofu crumbled.
2. In a large bowl, mix the panko and milk together. Add the crumbled tofu, beef, green onions, ginger, soy sauce, and pepper and mash everything together. Divide the mixture into 4 balls and flatten to form patties about 1/2-inch thick and 4 inches in diameter. They will be very soft.
3. In a large nonstick skillet, heat the oil over medium-high heat until it becomes runny and starts to shimmer. Place the patties in the skillet and cook until the undersides are brown, 5 to 6 minutes. Flip and cook until cooked through, another 5 to 6 minutes.
4. Meanwhile, to make the sauce, combine the soy sauce, mirin, water, and sugar in a small bowl.
5. When the burgers are done, reduce the heat to low and add the sauce to the burgers in the skillet and simmer for 1 minute. Slide the burgers onto 4 individual plates. Drizzle the sauce over the tops and garnish with grated daikon.
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