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Categories:Viewed: 41 - Published at: 2 years ago
Ingredients
- 1 block Firm tofu
- 300 grams Ground chicken
- 1 Egg
- 1 Salt and pepper
- 1 tbsp Miso
- 150 ml Mentsuyu (2x concentrate)
- 100 ml Water
- 100 ml Mirin
- 1 tsp Grated garlic
- 1 an appropriate quantity to thicken Katakuriko slurry
- 5 Eggs
- 1 Mayonnaise
- 1 bowlful per serving Plain cooked rice
Method
- Thoroughly drain excess water from tofu.
- For an easy method of draining excess water from tofu, refer to.
- Combine tofu, minced chicken, eggs, salt, pepper, and miso in a bowl, knead, shape into patties, then grill both sides in a frying pan.
- To make the sauce: Put the ingredients into a small sauce pan, bring to a boil, then add the katakuriko dissolved in water to thicken.
- Fry a sunny-side-up for each serving.
- I recommend the yolks to be soft-set.
- Serve each dish with rice, tofu burger, a sunny-side-up, the sauce from Step 3, and mayonnaise to taste!
