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1
Wrap the tofu in paper towels, put a weight on top and drain the excess water well.
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2
Cut the stem end off the maitake and shred apart with your hands.
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3
Put the ground meat in a bowl and add the ingredients.
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4
Add the well drained tofu from Step 1 and mash with your hands.
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5
Mix everything in the bowl together with your hands until it starts to become sticky, then divide the mixture into 4 portions.
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6
It will be rather soft because of the tofu, but not to worry.
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7
Form each portion into patties while pressing out any air pockets, make an indent in the center of each patty with your fingers, and put into a frying pan that has been coated with olive oil.
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8
Put the frying pan on medium heat and cook the patties.
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9
When they are golden brown, turn over with a spatula.
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10
They are cooked over medium heat because of the tofu.
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11
After you have flipped all the patties, add water (not listed (1 cup = 200 ml)), the maitake mushrooms, ketchup and oyster sauce, cover with a lid, and simmer on low heat for 15 minutes.
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12
Remove the lid, and if the patties are puffy and sauce has thickened, it's done.
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13
Because they've been simmered in sauce, they taste rich.
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14
It's hard to believe they have tofu in them.
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15
Stock in your freezer, and they're great when you need one more dish for dinner, as well as for bentos.
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16
I freeze them after cooking them since they have tofu in them!
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17
I turned a left over hamburger into a loco moco bowl the next day.
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18
I served the patty on a bed of hot rice with vegetables and a fried egg on top.
