Tofu Chicken Hambagu - Japanese style hamburger steak
A light and juicy Japanese-style hamburger steak made with tofu and chicken mince. This healthy and satisfying dish pairs perfectly with homemade ponzu sauce.
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.
