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Hamburger Katsu Tofu Burger

BROADCAST DATE: 6/26/05

Hamburger Katsu
From: Chef Kunihiko Nagai of Mr. Ojisan Restaurant

4 servings

Ground beef ½ lb
Round onion 1C
Egg ½ (whisked)
Pepper 1/8 tsp
Salt ½ tsp
Panko (bread crumbs) 1 tbs
Flour 2 tb
Milk 1 tsp
Ketchup ½ tsp
Garlic 1 clove (minced)

1. In a bowl, combine all the ingredients and mix well.
2. Shape patty.
3. Sprinkle Panko (bread crumbs) and flour on separate serving plates.
4. Beat one egg in small bowl.
5. Place hamburger patty in flour so it covers the entire patty, place in egg wash, then finally place on plate with Panko.
6. Pour Canola Oil or Vegetable oil into pot at least 9 inches in diameter and at least 4 inches deep.  Pour enough so it is at least 2 inches from the bottom of the pot. 
7. Heat oil at between medium and medium high heat.  Test oil to see if it is hot enough by sprinkling a little Panko into the oil.  Once the bread crumbs begin to bubble quickly the oil is ready.
8. Place burgers into hot oil, and flip over at least once.  When it floats to the top, you burger should be ready.
9. Serve with Tonkatsu sauce.

Tofu Burger
From: Chef Kunihiko Nagai of Mr. Ojisan Restaurant

4 servings

Hard tofu ½ Block
Ground chicken 1 lb
Green onion 2 stalks
Egg ½ (whisked)
Corn starch 2 tb
Cooking sake 1tb
Ginger juice 1tb
Salt and pepper
Vegetable oil

Gravy:
Dashi: ¼ tsp
Soup stock 1C
Rice wine ¼ C
Shoyu ¼ C
Shiitake ½ C sliced
Carrot ½ C sliced
Green onion 1C sliced


1. Wrap tofu with paper towel to dry excessive water.
2. Combine and mix ground chicken, tofu, green onion, egg, corn starch, sake, ginger juice, salt & pepper in a bowl.
3. Sections into 4 parts and make into shape of burger.
4. In a frying pan, heat oil (high) and fry tofu burger patty.
5. While frying tofu patty, make the gravy.
6. In a pot, combine all the gravy ingredients and heat except corn starch. After gravy comes to a boil, add corn starch to thicken gravy.
7. Pour gravy over tofu burger. Enjoy!