Really wasn't sure what to expect as this was a bit of an experiment, but it turned out surprisingly tasty! Here's a rough recipe... - - - Ingredients: 300g Firm Tofu, frozen and thawed 2 small slices of bread OR a quantity of bread crumbs similar to your quantity of tofu (I used two of the smaller end piece from a loaf of homemade oatmeal bread..) 1/2 Onion, finely chopped 3 Shiitake mushroom caps, chopped to 1cm or so squares (I used dried shiitake that I revived in water, but I'm sure fresh would be lovely) A large pinch-full of dried daikon strips (kiriboshi daikon) revived in water, chopped roughly 1 Egg 1/3 Habanero, seeds removed, finely minced (optional. May want to wear glove if adding this!) Salt and pepper to taste - - - Start by freezing a 300g or so container of firm tofu. This alters the texture of the tofu considerably, making it much dryer and similar to okara when crumbled up into this recipe. When you're ready to make your hamburg, thaw the tofu by placing its package in hot water until it's completely thawed. Press as much water as you can out of the tofu and crumble into fine crumbles in a bowl. Add all the rest of the ingredients and mix thoroughly until fully combined and moldable into patties. Form your mixture into patties of your desired shape and size. Lightly oil a pan on medium/medium-low heat and add the patties. Cook slowly until the underside is a nice golden brown, then flip, and cook the other side until nice and golden. Add 1/4 cup to 1/2 cup boiling water to the pan, turn up the heat to medium/medium-high and put the lid on the pan. Cook until the water evaporates, then remove the lid and generously spoon your sauce over all of the patties and cook for a couple minutes to give the flavor a chance to absorb. Spoon the sauce over the tops here and there as they cook. Turn off the heat, plate, spoon the remaining sauce* over the tops of the hamburg, and enjoy! Also delicious with a bit of mayonnaise. - - - *Habanero Ginger Teriyaki Sauce 50ml Soy Sauce 50ml Mirin 1 Tbs Cooking sake 1 Tbs Sugar/Brown sugar 1~1.5 Tsp Freshly grated Ginger 2/3 / Your desired amount of Habanero, finely chopped Enjoy!

Here' s a cooking tutorial in the spirit of that lemon pie recipe that made the rounds awhile back. A few other notes: - The annato seeds are apparently very difficult to grind up (Robert Rodriguez recommends using a coffee grinder on the "Once Upon a Time in Mexico" DVD), but I was fortunately able to buy them in pre-ground form. Since they were already ground, I adjusted the recipe to use 3 tbsp instead of 5. - I bought a bottle of pre-minced garlic, so I wasn't sure how much to use. I ended up using about 2/3 of a 1 oz. bottle, and that seemed to work out fine. - To devein the peppers, cut off the stem at the top, cut the peppers in half, and then clean the seeds and white stuff out of the inside. I mention this because I was unsure what that meant at first. - Perhaps it's just the high altitude here in Denver, but we ended up cooking the pork for a lot longer than 4 hours (we did something like 6) and probably could have done it longer to make it even more tender. I think this is one dish it would be difficult to cook for too long.