Furaibo Style ~ Chicken Tofu Burgers

Name: Furaibo Style ~ Chicken Tofu Burgers
Cuisine: American
Ingredients: 1 block Firm tofu; 150 grams Ground chicken; 1 Egg; 1 tbsp Miso; 3 tbsp Katakuriko; 5 leaves Shiso leaves; 3 tbsp ●Soy sauce; 2 tbsp ●Mirin; 1 tbsp ●Sugar; 1 to 2 teaspoons ●Grated garlic; 90 ml ●Water; 1 Katakuriko slurry; 1 Black pepper, sesame seeds

cookpad.japan @cookpad_jp

I love Furaibo's chicken wings! So I flavored the tofu burgers I make all the time like those wings.

Be sure to add the pepper. The pepper and sauce makes the burgers taste like those wings. Recipe by yamita

I love Furaibo's chicken wings! So I flavored the tofu burgers I make all the time like those wings.

Be sure to add the pepper. The pepper and sauce makes the burgers taste like those wings. Recipe by yamita

cookpad.japan @cookpad_jp

I love Furaibo's chicken wings! So I flavored the tofu burgers I make all the time like those wings.

Be sure to add the pepper. The pepper and sauce makes the burgers taste like those wings. Recipe by yamita

I love Furaibo's chicken wings! So I flavored the tofu burgers I make all the time like those wings.

Be sure to add the pepper. The pepper and sauce makes the burgers taste like those wings. Recipe by yamita

Saved

Ingredients

1 blockFirm tofu
150 gramsGround chicken
1Egg
1 tbspMiso
3 tbspKatakuriko
5leaves Shiso leaves
For the sauce:
3 tbsp●Soy sauce
2 tbsp●Mirin
1 tbsp●Sugar
1to 2 teaspoons ●Grated garlic
90 ml●Water
1Katakuriko slurry
To finish:
1Black pepper, sesame seeds

Saved

Steps

1

Drain the tofu (Seefor an easy way to drain tofu).
2

Combine the drained tofu, chicken, egg, miso, katakuriko, and chopped shiso leaves and mix well.
3

Form the mixture into patties, and pan fry with oil on both sides.
4

Combine all the ● seasonings for the sauce.
5

Add the combined ● ingredients to the pan with the burgers and coat them. Thicken with katakuriko dissolved in water.
6

Transfer to serving plates, and sprinkle pepper and sesame seeds (I recommend a generous amount of pepper).