Tofu and Chicken Burger Japanese-style Mushroom Ank

Name: Tofu and Chicken Burger Japanese-style Mushroom Ankake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Minced chicken; 300 grams Tofu; 1/4 large or 1/2 small New season onion (chopped); 1 tsp or more Sake; 1 tsp Miso; 2 tsp Ground sesame seeds; 1 tbsp Katakuriko; 1 to tatste Salt and pepper; 1/3 packet each Mushrooms (such as shimeji mushrooms, enoki mushrooms or giant oyster mushrooms); 200 ml Dashi stock (made with bonito and kombu); 2 tbsp Ponzu; 1 tbsp Sugar; 1 just a squeeze Kabosu, lemon, or sudachi to finish; 1 tsp Katakuriko dissolved in water

Servings: persons

200 grams Minced chicken
300 grams Tofu
1/4 large or 1/2 small New season onion (chopped)
1 tsp or more Sake
1 tsp Miso
2 tsp Ground sesame seeds
1 tbsp Katakuriko
1 to tatste Salt and pepper
1/3 packet each Mushrooms (such as shimeji mushrooms, enoki mushrooms or giant oyster mushrooms)
200 ml Dashi stock (made with bonito and kombu)
2 tbsp Ponzu
1 tbsp Sugar
1 just a squeeze Kabosu, lemon, or sudachi to finish
1 tsp Katakuriko dissolved in water

1
Drain the tofu very well.
2
Microwave at 600 W for 3 minutes and leave to sit at room temperature.
3
Otherwise wrap the tofu with kitchen paper and put a weight on top.
4
Mix the ingredients on the ingredients list from the minced chicken to the salt and pepper.
5
Adjust the quantity of sake according to how well the tofu is drained.
6
Make the patty mixture firm enough to hold shape.
7
Heat some oil (not listed) in a frying pan.
8
Divide the patty mixture into 3 portions.
9
Shape each portion and cook in the frying pan.
10
The patties are quite soft, so be gentle.
11
Cook through the patties over low-medium heat.
12
After they are golden brown, flip them over.
13
Once both sides are golden brown, sprinkle with sake (not listed) to steam-fry.
14
Transfer the patties to a dish.
15
Quickly wipe the surface of the frying pan with a paper towel.
16
Heat some oil (not listed) in the frying pan.
17
Add the mushrooms and saute.
18
After the mushrooms have wilted, add the dashi stock and seasonings.
19
Bring to the boil, and add the katakuriko dissolved in water to thicken the sauce.
20
Pour the ankake over the burgers, squeeze the kabosu over the dish just before you eat.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 200 grams Minced chicken, 300 grams Tofu, 1/4 large or 1/2 small New season onion (chopped), 1 tsp or more Sake, and more.

Yes, Tofu and Chicken Burger Japanese-style Mushroom Ankake 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.

That's it — enjoy your meal!

Tofu and Chicken Burger Japanese-style Mushroom Ankake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions