Tofu and Chicken Burger Japanese-style Mushroom Ankake

• 200 grams Minced chicken
• 300 grams Tofu
• 1/4 large or 1/2 small New season onion (chopped)
• 1 tsp or more Sake
• 1 tsp Miso
• 2 tsp Ground sesame seeds
• 1 tbsp Katakuriko
• 1 to tatste Salt and pepper
• 1/3 packet each Mushrooms (such as shimeji mushrooms, enoki mushrooms or giant oyster mushrooms)
• 200 ml Dashi stock (made with bonito and kombu)
• 2 tbsp Ponzu
• 1 tbsp Sugar
• 1 just a squeeze Kabosu, lemon, or sudachi to finish
• 1 tsp Katakuriko dissolved in water

1. Drain the tofu very well.
2. Microwave at 600 W for 3 minutes and leave to sit at room temperature.
3. Otherwise wrap the tofu with kitchen paper and put a weight on top.
4. Mix the ingredients on the ingredients list from the minced chicken to the salt and pepper.
5. Adjust the quantity of sake according to how well the tofu is drained.
6. Make the patty mixture firm enough to hold shape.
7. Heat some oil (not listed) in a frying pan.
8. Divide the patty mixture into 3 portions.
9. Shape each portion and cook in the frying pan.
10. The patties are quite soft, so be gentle.
11. Cook through the patties over low-medium heat.
12. After they are golden brown, flip them over.
13. Once both sides are golden brown, sprinkle with sake (not listed) to steam-fry.
14. Transfer the patties to a dish.
15. Quickly wipe the surface of the frying pan with a paper towel.
16. Heat some oil (not listed) in the frying pan.
17. Add the mushrooms and saute.
18. After the mushrooms have wilted, add the dashi stock and seasonings.
19. Bring to the boil, and add the katakuriko dissolved in water to thicken the sauce.
20. Pour the ankake over the burgers, squeeze the kabosu over the dish just before you eat.

chicken, onion, ground sesame seeds, katakuriko, salt, packet, stock, ponzu, sugar, just, water

Taken from cookpad.com/us/recipes/155734-tofu-and-chicken-burger-japanese-style-mushroom-ankake (may not work)