Ingredients:

  • 200 grams minced chicken
  • 300 grams firm tofu
  • 1/4 large onion, chopped
  • 1 tsp sake
  • 1 tsp miso
  • 2 tsp ground sesame seeds
  • 1 tbsp katakuriko
  • Salt and pepper, to taste
  • Oil for frying
  • 100 grams assorted mushrooms (such as shimeji, enoki, or giant oyster)
  • 200 ml dashi stock
  • 2 tbsp ponzu sauce
  • 1 tbsp sugar
  • Squeeze of kabosu, lemon, or sudachi
  • 1 tsp katakuriko dissolved in water

Instructions:

  1. Drain tofu thoroughly. Microwave at 600 W for 3 minutes or wrap it in kitchen paper and place a weight on top to eliminate moisture.
  2. In a mixing bowl, combine minced chicken, chopped onion, sake, miso, ground sesame seeds, katakuriko, salt, and pepper. Adjust sake for desired consistency.
  3. Divide the mixture into three equal portions, shaping each into a patty. Be gentle, as they will be soft.
  4. Heat oil in a frying pan over medium-low heat. Gently add the patties and cook until golden brown, flipping carefully to avoid breaking.
  5. Once both sides are golden, sprinkle with sake to steam-fry. Transfer cooked patties to a plate.
  6. Wipe the pan clean, add more oil, and sauté the mushrooms until wilted.
  7. Add dashi stock, ponzu, sugar to the pan, and bring to a boil. Stir in the dissolved katakuriko to thicken.
  8. Pour the sauce over the patties and finish with a squeeze of kabosu or lemon just before enjoying.