Chicken Tofu Hamburg

https://www.youtube.com/watch?v=SkqDH3wT2Z0&t=1s&ab_channel=JapaneseMom%27scooking

Burger patties:

• 12 oz tofu (firm)

• 12 oz ground chicken

• 1 onion, chopped

• ½ tsp salt

• 2 tsp potato starch

Mushrooms Sauce:

• 1 carrot

• 2 shiitake mushrooms

• 1 oz enoki mushrooms

• 1 oz maitake mushrooms

• Green onion, chopped

• 7 oz water

• dashi powder (Ajinomoto Hondashi)

• ½ tbsp soy sauce

• ½ tsp mirin

• 1½ tsp potato starch

• 1½ tbsp  water

Instructions:

Ahead of time, place the block of tofu in a pan, cover it with another pan and weight to remove the water.  After 30 minutes or more, discard the water and break the tofu into pieces.

In a bowl, place the ground chicken, tofu, onion, salt, and potato starch and mix everything well.  Divide the mixture into 6 portions.  Rub oil on your hands and form each portion into a thick hamburger patty. 

Slice the shitaki mushrooms.  Cut the enoki mushrooms into ¾” pieces.   Break apart the maitake mushrooms into pieces. Julienne the carrot into matchsticks. Heat oil in a pan and sautee the mushrooms and carrot.  Add the water, dashi, soy sauce, and mirin and bring to a boil.

Mix the potato starch and water to make a slurry.  Stir into the mushroom sauce. Take off heat and add some green onions.

Heat a fry pan, add oil, and fry the patties over medium heat for 3 minutes.  Turn over and cover for 5 more minutes to steam them.  Remove the lid and cook until browned.

Serve on a plate and add some mushroom sauce!