Since aburaage was 50% off at the store, I made this dish as well.The key is to fry the aburaage and chicken without touching them too much until they turn golden brown. Recipe by Kajihara Ato.

I wanted to come up with a low calorie yet filling tofu hamburger for my second daughter, who likes to go on a diet from time to time, and as I was trying out various methods I got to this recipe. Even my mother who isn't very fond of tofu likes this recipe.If the mixture is too watery, increase the amount of katakuriko. Adjust the flavoring ingredients to taste. The hamburgers will add shine from the katakuriko in the mixture, but you can make the sauce thicker by adding more katakuriko dissolved in water. If these hamburgers aren't filling enough, increase the amount of ground meat. Recipe by Cha-miru

For Inari, abura-age is simmered and seasoned very sweet. Some may think it's too sweet but the sweetness of abura-age makes Inari Sushi the perfect taste. Soak abura-age in the sweet sauce as long as possible and don't squeeze too much.

I made this from what I had in my refrigerator. It was so good I thought I would share the recipe.The sandwich is delicious as is, but you can add ponzu or gelée sauce to it as you like for a different flavour.Instead of bacon, try ham or wiener sausages. You can use different ingredients.You can use melting sliced cheese instead of shredded cheese if you prefer. Recipe by EnjoyKitchen.

This can be made quickly and easily, so I make it often for dinner. Have fun varying the fillings, such as natto, sliced onions, bonito flakes, and so on.I reduce the cooking time by pouring boiling water over the chopped cabbage. Since it is finely chopped, it cooks through pretty well, so you just need to brown the aburaage later, which will heat the pockets through to the center. For 8 pieces. Recipe by Amikope

I love the texture of crunchy bean sprouts, shiso leaves, and teriyaki sauce.♪ Let the sauce soak into the patties briefly. For 8 medium-sized patties. Recipe by MyDining

I usually simmer the aburaage with mentsuyu and mirin to make "aburaage for inari sushi skin," and use it in a bento or as a topping for udon or soba.When mayonnaise is added to a sweet and salty taste, it becomes rich, similar to a McDonald's teriyaki burger!I boldly added mayonnaise into my usual aburaage, and it came out rich and delicious, perfect as a bento filler dish.I used the thick aburaage that I bought for 150 yen per 2 piece. If the aburaage are thin, slightly reduce the seasonings. It's strongly seasoned, so it goes well with rice. It tastes delicious without the mayonnaise as well. (If topping on udon noodles, omit the mayonnaise.) If packing in a bento box, simmer it well. If you remove excess oil from the aburaage, the sauce soaks in easier. Recipe by moj

I wanted to feed my 2 and a half year old daughter healthy food, so I came up with this. When I make it at home I usually I just eyeball the amounts. It makes me so happy to see my child eating her meals with gusto. My wife likes it too!It may look like there are a lot of steps but there really aren't. By freezing it, the moisture in the konnyaku drains away, making it more chewy. And by parboiling it, its unique smell goes away. If you want to freeze these burgers please sauté the onion. If you make them into bite sized burgers they'll be perfect for bentos. For 4 servings. Recipe by Usajisan

I wanted to eat a hamburger with a different kind of taste so I made one with a more Japanese flavor. The light chicken ground meat and the strong miso taste matches very well.Step 1: Add a little more panko bread crumbs to make the hamburger stick.Step 3: Grill the Japanese leek on medium heat because it burns easily. For 2 servings. Recipe by annnnn

I played around with a burger recipe to suit the tastes of my teriyaki-loving family.The dissolved katakuriko will sink to the bottom of the sauce, so mix the sauce up once more before adding the burgers to the frying pan.This sauce goes well with chicken burgers or any burgers that don't have too much nutmeg. Recipe by Rarumu

My parents grow lots of myoga ginger and shiso in their garden, so I thought of this recipe that uses lots of both a long time ago.The key is to mix in the aburaage after it's cooled! Add lots of ground sesame seeds. There's no need to soak the myoga ginger in water! For 2 servings. Recipe by Tama

I created this dish because I wanted to knead shio-koji (which has come back into fashion) into hamburger steaks.I also wanted to make inexpensive and healthy chicken hamburger steaks with teriyaki sauce, a favorite with kids!They turned out to be fluffy and delicious.I made minced meat with chicken breasts, including the skin.You can also use store-bought minced chicken. Recipe by Yusase mama