Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken & tofu hamburgers. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken & Tofu Hamburgers is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chicken & Tofu Hamburgers is something which I have loved my entire life. They’re fine and they look wonderful.

My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad. In general, procedures for roasting meat apply to poultry, too.

To begin with this recipe, we must prepare a few components. You can have chicken & tofu hamburgers using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken & Tofu Hamburgers:

1. Prepare 300 grams Ground chicken
2. Take 150 grams Tofu
3. Take 100 grams Lotus root
4. Get 1/2 Onion
5. Take 3 tbsp ★Panko
6. Take 1 tbsp ★Dashi stock granules (or kombu tea)
7. Get 1/2 tsp ★Salt
8. Make ready 1 pinch ★White pepper
9. Take 1 tbsp ★Katakuriko
10. Take 4 leaves Shiso leaves
11. Make ready 1 Ponzu

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Steps to make Chicken & Tofu Hamburgers:

1. Mince the onion. Wrap with plastic wrap and microwave for 1 minute. Also microwave the tofu for 1 minute and lay on paper towels. Mince the lotus roots and soak in a bowl of water with a little vinegar.
2. Put ground chicken in a bowl and mix it well with the onion and tofu.
3. Add the ingredients marked ★ and the lotus roots, wrap in plastic wrap and chill in the fridge for about 30 minutes.
4. Make 4 round patties of equal size. Place on a paper towels. Sift a little flour on the patties, then lay a shiso leaf on the top of each.
5. Heat a frying pan over medium heat. Saute the patties with shiso leaves on top. When the bottom is well browned, flip the patties over to lightly fry the shiso leaves. Flip the patties over again.
6. Mix sake and water in equal amounts to make 1/4 cup (or just water). Pour slowly in between the patties. Lower the heat and cover with a lid to steam-cook the patties.
7. After a while, take off the cover and evaporate the water over high heat. Transfer the patties on a dish when the liquid has almost evaporated.
8. Pour ponzu and grated radishes if you prefer.

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