Japanese Chicken Tofu Burger

  • 500 gm (~1 lb) cotton tofu (firm tofu)
  • 340 gm (3/4 lb) skinned and filleted chicken breast, finely chopped
  • 180 ml (3/4 cup) panko (bread crumb)
  • 1 egg
  • 60 ml (1/4 cup) chopped green onion
  • 2.5 cm (1 in) fresh ginger, peeled and grated
  • 2 tsps salt and some pepper to season
  • vegetable oil to frying
  • For sauce:
  • 4 Tbsp soy sace
  • 3 Tbsp mirin
  • For topping:
  • grated daikon radish

  1. Wrap tofu with paper towels and place on drain board or some surface that will allow the excess moisure to drain. Place something heavy on top of the tofu to remove excess liquid. Leave the tofu until becomes half as thick. 
  2. Mix the egg, ginger, green onion, bread crumb, tofu and chicken in a large bowl and season with salt and pepper. 
  3. Make four patties. 
  4. Heat some oil in a large skillet. Fry the burgers on medium-high heat until brown. Turn them over and cover the skillet with a lid. Allow to cook for a few minutes on a low heat.
  5. Serve burgers into plates. Heat 2 tbsp of water, soy sauce, and mirin in the skillet and bring to a boil. 
  6. Top burgers with grated daikon radish and pour the sauce over.