Recipe of Delicious Tofu and Chicken Burger Japanese-style Mushroom Ankake

Tofu and Chicken Burger Japanese-style Mushroom Ankake Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Great recipe for Tofu and Chicken Burger Japanese-style Mushroom Ankake. My husband has never liked tofu burgers.

Here is the best “Tofu and Chicken Burger Japanese-style Mushroom Ankake” recipe we have found until now. This will be really delicious.

Ingredients of Tofu and Chicken Burger Japanese-style Mushroom Ankake

1. Make ready 200 grams of Minced chicken.
2. Make ready 300 grams of Tofu.
3. It’s 1/4 large of or 1/2 small New season onion (chopped).
4. Take 1 tsp of or more Sake.
5. You need 1 tsp of Miso.
6. Take 2 tsp of Ground sesame seeds.
7. You need 1 tbsp of Katakuriko.
8. Take 1 of to tatste Salt and pepper.
9. Make ready of [Mushroom an].
10. It’s 1/3 of packet each Mushrooms (such as shimeji mushrooms, enoki mushrooms or giant oyster mushrooms).
11. It’s 200 ml of Dashi stock (made with bonito and kombu).
12. Make ready 2 tbsp of Ponzu.
13. Make ready 1 tbsp of Sugar.
14. Make ready 1 of just a squeeze Kabosu, lemon, or sudachi to finish.
15. Take 1 tsp of Katakuriko dissolved in water.

In a non-stick frying pan, heat oil over medium heat.In Japan, a meat or tofu patty, even without the bun is called "hambaagu" and tofu is often mixed with chicken or mince meat to create patties.It's mild flavour allows any other flavours to shine, whilst.Add leeks and saute for a minute.

Tofu and Chicken Burger Japanese-style Mushroom Ankake step by step

1. Drain the tofu very well. Microwave at 600 W for 3 minutes and leave to sit at room temperature. Otherwise wrap the tofu with kitchen paper and put a weight on top..
2. Mix the ingredients on the ingredients list from the minced chicken to the salt and pepper. Adjust the quantity of sake according to how well the tofu is drained. Make the patty mixture firm enough to hold shape..
3. Heat some oil (not listed) in a frying pan. Divide the patty mixture into 3 portions. Shape each portion and cook in the frying pan. The patties are quite soft, so be gentle..
4. Cook through the patties over low-medium heat. After they are golden brown, flip them over. Once both sides are golden brown, sprinkle with sake (not listed) to steam-fry..
5. Transfer the patties to a dish. Quickly wipe the surface of the frying pan with a paper towel. Heat some oil (not listed) in the frying pan..
6. Add the mushrooms and saute. After the mushrooms have wilted, add the dashi stock and seasonings. Bring to the boil, and add the katakuriko dissolved in water to thicken the sauce..
7. Pour the ankake over the burgers, squeeze the kabosu over the dish just before you eat..

If you are not a fan of Tofu, don't worry, it doesn't taste much and in this case, its flavour is completely covered by all the other ingredients.But recently, he said he wanted to go on a diet, so I decided to give the burgers a go.I made a tasty mushroom ankake, which makes the dish satisfying even for meat lovers.

Add mushrooms, soy sauce, Knorr Savorrich chicken, and sugar, mix well to combine.These protein-packed vegan mushroom burgers with tofu are the PERFECT dinner option.Smother in a delicious "secret sauce" for an epic plant-based burger!New photos and video has been added.But recently, he said he wanted to go on a diet, so I decided to give the burgers a go.