Teriyaki Burgers for Bento – a delicious recipe with Chicken breasts, tofu, Shiitake, Onion, Egg, ginger. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Chop the chicken and shiitake mushrooms in a food processor.
2
Chop the onion and microwave for 2 1/2 minutes.
3
Let cool.
4
Drain the tofu.
5
Put the tofu in a bowl and mash it.
6
Add Step 1 and the ingredients to the bowl and knead together well.
7
Form them into patties (if you are using them for bento, make them smaller).
8
Heat the frying pan and pour in the oil.
9
Turn the heat to high and place in Step 2.
10
Pan-fry until browned.
11
Flip them over and continue frying.
12
Lower the heat to low.
13
Add in 2 tablespoons of water, cover with a lid, and let them steam for about 7 minutes.
14
Pour in the sauce ingredients and cook as you coat the burgers with it, until the burgers are glossy.
15
Candied Sweet Potato.
16
Thick Rolled Omelet.
17
Katsudon Bento.
18
Salmon Teriyaki Bento.
453
kcal
Calories
41
g
Fat
8
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 Chicken breasts (ground chicken is okay too), 100 grams Firm tofu, 1 Shiitake mushrooms, 1/2 Onion, and more.
Yes, Teriyaki Burgers for Bento 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.
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