How to Make Tofu Chicken Hambagu – Japanese style Hamburger Steak
豆腐と鶏ひき肉のハンバーグ
Tofu Chicken Hambagu is a comforting and nourishing dish that blends the lightness of tofu with the savory goodness of chicken mince. Growing up in Japan, hambagu was one of those classic meals often served at home and in lunch boxes—hearty, juicy, and full of umami. This version, made with tofu and chicken, is a lighter, healthier take that doesn’t sacrifice flavor.
I started making this tofu hambagu when I was looking for something protein-rich but not too heavy for weeknight dinners. The tofu keeps it moist and tender, while the chicken provides that satisfying bite. Plus, it’s a great way to use up leftover tofu in the fridge! My family loves it topped with a refreshing homemade ponzu sauce, and I love how easy it is to prep ahead and reheat.
Whether you’re trying tofu for the first time or simply looking for a new healthy favorite, I hope this dish becomes a regular on your table too.
Tofu Chicken Hambagu – Japanese style hamburger steak
Ingredients
For hamburger
- 100 grams Firm Tofu
- 200 grams chicken mince
- 1 egg
- 1/4 cup chopped spring onion onion can work too
- 1 tbsp potato or corn starch
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp grated ginger
- salt and pepper
For topping
- 2 tbsp grated daikon
- 2 perilla leaves
- 1 tbsp chopped spring onion
- 1 tsp grated ginger
For Sauce
- Store bought ponzu
For homemade ponzu sauce
- 100 ml soy sauce
- 100 ml citrus juice
- 2 tbsp mirin
- 1 tbsp sugar
- 2 tbsp vinegar
- 1 tbsp sake
- 1 kombu
- 5 grams bonito flake
Instructions
Prep the tofu
- Drain and gently press the tofu with a paper towel to remove excess moisture.
For the hamburger
- Gather ingridents
- In a large bowl, combine the chicken mince, tofu, spring onion, egg, potato starch, salt, pepper, soy sauce, and sesame oil. Mix until well combined.
Cook the patties
- Slightly wet your hands and form the mixture into 2–3 patties.
- Fry both sides until golden about 4-5 minutes for each side
Make the ponzu (if homemade) in advance or use store bough ponze
- In a small saucepan, combine soy sauce, citrus juice, mirin, and dashi. Heat gently and bring just to a simmer. Let cool before serving.
Serve
- Plate the hambagu, drizzle with ponzu sauce, and garnish with grated daikon, sliced perilla leaves and chopped spring onion.
Notes
- Texture Tip: Be gentle when shaping the patties. The tofu mixture is soft, so forming them with slightly wet hands helps.
- Make Ahead: You can shape the patties in advance and refrigerate them until ready to cook.
- Serving Idea: Pair with steamed rice, sautéed vegetables, or a crisp salad.
- Sauce Pairing: Don’t skip the ponzu! The tangy citrus-soy sauce elevates the mild flavors and ties everything together beautifully.