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1
Drain off the excess water from the tofu first.
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2
If you are in a hurry, microwave it.
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3
I put it on a sieve a few hours beforehand and wrap it in kitchen paper towels.
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4
Finely chop the white part of the leek.
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5
The green part is not used.
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6
Grate the ginger.
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7
You can use pre-grated ginger from a tube instead.
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8
Put the well drained tofu, chopped leek, grated ginger, katakuriko, salt and pepper in a bowl, and knead together very well.
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9
When it's all mixed together, divide into 6 equal portions.
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10
Heat up some sesame oil in a frying pand, and put in the formed patties.
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11
When one side of the burgers have turned golden brown, turn them over, and put a lid on the pan and steam-fry.
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12
They are done when both sides are golden brown and cooked through.
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13
Make the grated daikon radish sauce Grate the daikon radish.
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14
Put the soy sauce, sake, mirin and vinegar into a small pan and bring to a boil.
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15
When the sauce has come to a boil turn off the heat, and add 2/3 rds of the grated radish.
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16
Keep the rest of the grated radish to use as garnish.
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17
Place the tofu burgers on plates, and put on a shiso leaf on if you like.
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18
Pour the grated daikon radish sauce over, and garnish with the reserved grated radish.
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19
Finished.
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20
Please pour the sauce over just before serving.
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21
In the summer, it's delicious chilled.
