Tofu and Pork Hambagu with Ponzu Dashi Sauce
An alternative to Japanese beef and pork hambagu, this tofu and pork burger is just as delicious, and the light ponzu and dashi sauce goes perfectly with the lighter hamburgers.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 gram firm tofu
- 400 gram ground pork
- 3 eggs
- 1/2 cup (8 tablespoon) panko (Note 1)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (240 ml) dashi (Note 2)
- 1/4 cup (60 ml) ponzu
- 2 teaspoon katakuriko (Note 3)
- 2 scallions, thinly sliced
Instructions
- 1
Burger mix: Mash tofu in a mixing bowl. Add ground pork, eggs, panko, salt, and pepper. Stir into a uniform mixture.
- 2
Shape patties: Divide tofu and pork mixture into eight portions. Shape each portion into a burger patty shape. Make an indentation in the middle of the patties with your index finger.
- 3
Fry burger: Heat 2 tablespoon oil in a frying pan over medium-high heat. Fry the burger patties, indented side facing up, for 5 minutes or until golden brown. Flip the patties, cover the frying pan with a lid, and continue frying for another 5 minutes. Set the fried burger patties on a serving plate.
- 4
Make the sauce: Add dashi stock and ponzu sauce to the frying pan and cook over medium heat. Mix katakuriko and a tablespoon of water to make a katakuriko slurry in a small bowl. When the sauce comes to a boil, add the katakuriko slurry and stir until the sauce is thick.
- 5
Garnish and serve: Pour the sauce over fried patties and garnish each patty with sliced scallions. Serve immediately with steamed rice.