Steps

1. Cut the Firm Tofu (200g) in half horizontally.
   🕒 00:15
2. Lay out paper towels in a deep dish and place the cut tofu on top.
   🕒 00:46
3. Wrap the tofu thoroughly with paper towels, place a weight on top, and drain for 1 hour. [This is the key!] Thoroughly draining the tofu is crucial for a juicy and well-formed hamburger steak.
   🕒 01:00
4. After 1 hour, remove the weight and thoroughly pat dry any remaining moisture on the surface of the tofu with fresh paper towels.
   🕒 01:17
5. Trim the root ends of the Green Onion (1/2 stalk) and make fine diagonal cuts without cutting all the way through.
   🕒 01:54
6. Flip it over, make similar cuts on the other side, and create accordion-like cuts.
   🕒 02:04
7. Finely chop the green onion from the edge. For finer pieces, press down with the tip of your knife and chop.
   🕒 02:20
8. Trim the tough stem parts of the Shiso Leaves (5 leaves).
   🕒 02:34
9. Cut the shiso leaves into about three equal parts, stack them, and finely slice them from the edge to create a thin roll.
   🕒 02:39
10. Rotate the rolled shiso leaves to arrange them, then finely chop them again from the edge to mince.
    🕒 03:01
11. Beat the Egg (1) thoroughly until the white is completely broken.
    🕒 03:19
12. In a cold frying pan, combine Soy Sauce (1.5 tbsp), Mirin (Sweet Rice Wine) (2 tbsp), Cooking Sake (Rice Wine) (2 tbsp), Sugar (2 tsp), Honey (1/2 tbsp), and Potato Starch (1/2 tbsp / 6g). Mix lightly. [This is the key!] The consistency of this sauce is important.
    🕒 03:37
13. In a bowl, add the Ground Chicken Breast (200g) and Salt (2g / 1% of meat weight). Mix thoroughly with only salt until sticky. [This is the key!] Mixing with salt alone creates a sticky texture, resulting in hamburger steaks that are less likely to crack.
    🕒 04:20
14. Add the drained Firm Tofu to the bowl and crumble it finely with your hands. Add the minced green onion and shiso leaves, beaten egg, Soy Sauce (1 tbsp), and Grated Ginger (1 tbsp). [This is the key!] Using fresh ginger will enhance the flavor.
    🕒 04:52
15. Add all ingredients and mix thoroughly, crushing the tofu until no lumps remain.
    🕒 05:29
16. Lightly oil a cold frying pan and spread it evenly. Prepare a small dish with oil, coat your hands with oil, then divide the mixture into 4 portions and shape them. [This is the key!] Oiling your hands prevents the mixture from sticking and makes shaping smoother.
    🕒 05:46
17. Place the shaped hamburger steaks in the frying pan and heat over low heat. Once the surface is browned, cover and steam for 3 minutes.
    🕒 06:32
18. Heat the frying pan with the sauce over low heat without stirring until it comes to a boil. Once it boils and thickens, turn off the heat to complete the sweet and savory teriyaki sauce. [This is the key!] High heat can cause lumps, so warm it over low heat. This consistency will coat the hamburger steaks well.
    🕒 06:49
19. After 3 minutes, remove the lid, flip the hamburger steaks. If they need more browning, add a little oil, cover again, and cook slowly for another 3 minutes until thoroughly cooked through. [This is the key!] Tofu hamburger steaks made with well-drained tofu will achieve a nice brown color at this stage.
    🕒 07:19
20. Plate the finished Tofu Hamburger Steaks and drizzle with the prepared sauce.
    🕒 07:51