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1
Slice the tofu in half horizontally.
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2
Wrap the pieces in kitchen paper towels and drain away the excess water.
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3
A 400 g block will become 300 g after draining.
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4
If you cut it in half like this it drains faster.
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5
Cut the konnyaku into about 5 mm dice.
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6
Freeze, then boil and squeeze out well.
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7
100 g of konnyaku will become 50 g after this treatment.
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8
Dice the onion into 5 mm pieces.
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9
There's no need to saute the onion unless you are going to freeze the burgers.
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10
The raw onion will have a nice crispy texture.
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11
Mix the hamburger ingredients in a bowl.
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12
As long as the konnyaku and onion pieces aren't too big you're ok.
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13
When it's well mixed, taste a little.
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14
There's no raw meat in this so you can taste it safely.
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15
We'll be putting on a soy sauce based sauce later so keep the seasoning light.
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16
If the mixture is too dry, add a little water.
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17
The texture should be about the same as a hamburger mix.
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18
If I measure 100 g per patty, they'll be a bit left over.
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19
Form the portioned mixture into oval patties, and fry in a frying pan until golden brown.
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20
Start on medium-low heat, turn over then steam-fry on low heat with the lid on.
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21
Be a bit generous with the cooking oil.
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22
Combine all the sauce ingredients except for the water - mirin, sake, soy sauce, sugar and katakuriko in a separate pan and bring to a boil while mixing with a whisk.
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23
The thickness of the sauce when it boils will be the thickness of the sauce when you serve it on the plate.
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24
Add some water to the sauce to thin it out a bit, and add the burger patties to coat with the sauce.
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25
Put on serving plates with garnishes of your choice and bon appetit!
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26
The konnyaku gives the patties a texture just like coarsely ground meat.
