This is a recipe for tofu hamburg steaks that are healthy yet juicy, providing a meat-like satisfaction. Adding a little extra step will make them exceptionally delicious and foolproof. Try this healthy and incredibly satisfying dish!
Ingredients
Main Ingredients (2 servings)
- Silken Tofu 300g
- Leek 30g
- Daikon Radish 300g
- Ground Chicken 200g
- Panko Breadcrumbs 20g
- Egg 1
Seasonings
- [A] Mayonnaise 1 tbsp
- [A] Miso Paste 2 tsp
- Oil (for shaping) (as needed)
- Oil 1-1.5 tbsp (for frying pan)
- Ponzu Sauce (to taste)
- Potato Starch (as needed)
- Potato Starch (as needed)
Steps
- Wrap 300g silken tofu in paper towels and place on a heatproof plate.
- Cut the leek in half lengthwise, then thinly slice and finely chop into 30g coarsely minced leek.
- Peel 300g daikon radish thickly.
- Add 1 tbsp mayonnaise, 2 tsp miso paste, 20g panko breadcrumbs (can substitute with 1.5 tbsp potato starch), and 1 egg to a bowl.
- Prepare 200g ground chicken.
- Add the drained tofu to the bowl. Mash and strain through a sieve with a silicone spoon to make it smooth.
- Add the panko breadcrumbs, egg, mayonnaise, miso paste, and 200g ground chicken to the bowl with the strained tofu.
- Add 30g leek to the kneaded mixture and mix gently. (This is the key!) Do not overmix the leeks at this stage to retain their texture.
- Divide the mixture into 4 portions. Coat your hands with oil, then gently form into round patties by lightly tossing them between your hands to remove air, being careful to avoid cracks.
- Heat the frying pan over a low to medium-low heat.
- While steaming, place a grater on a damp cloth and grate 300g daikon radish.
- After 5 minutes, open the lid and flip the hamburg steaks using a turner. If the color is too light, add more oil as needed.
- After 3 minutes, turn off the heat and open the lid.
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