Okara & Natto Faux Hamburger Recipe

Name: Okara & Natto Faux Hamburger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tbsp Soy sauce; 1 tbsp Mirin; 1 tbsp Sake; 150 grams Fresh okara; 1 pack Natto; 1 tbsp Japanese leek (finely chopped); 1 pinch Dried hijiki seaweed; 1 1/2 tbsp Katakuriko; 1 pinch Salt; 1 pinch Dried hijiki seaweed; 1 1/2 tbsp Katakuriko; 1 pinch Salt

Servings: persons

1 1/2 tbsp Soy sauce
1 tbsp Mirin
1 tbsp Sake
150 grams Fresh okara
1 pack Natto
1 tbsp Japanese leek (finely chopped)
1 pinch Dried hijiki seaweed
1 1/2 tbsp Katakuriko
1 pinch Salt
1 pinch Dried hijiki seaweed
1 1/2 tbsp Katakuriko
1 pinch Salt

1
If the okara is too moist, either microwave it or lightly cook it in a frying pan.
2
Combine the okara and natto in a bowl.
3
If the smell concerns you, place the natto in a strainer and rinse with water.
4
Mix in the dried seaweed as-is without rehydrating.
5
Add the Japanese leek, katakuriko, and salt.
6
Mix well.
7
If it's too difficult to mix, dilute with a small amount of soy milk or water.
8
Form into an oval shape.
9
Cook in an oiled frying pan until the surface is crispy.
10
Reduce to low heat, add the combined sauce ingredients and mix together and serve.

kcal

Calories

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 tbsp Soy sauce, 1 tbsp Mirin, 1 tbsp Sake, 150 grams Fresh okara, and more.

Yes, Okara & Natto Faux Hamburger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Okara & Natto Faux Hamburger

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