Chicken and Tofu Burgers with Mushroom Ankake Sauce

• 300 grams Ground chicken
• 1/2 block Firm tofu
• 2 medium-sized Onion
• 1 Egg
• 1 tbsp Katakuriko
• 1 tsp Salt
• 1 tsp Soy sauce
• 1 pinch Pepper
• 1/2 packages Mushrooms
• 200 ml Dashi stock
• 2 tbsp Mirin
• 1 tbsp Soy sauce
• 1/2 tsp Salt
• 1/2 tbsp Katakuriko
• 1 tbsp Water

1. Place all the hamburger ingredients into a bowl, and thoroughly knead until it sticks together.
2. Heat vegetable oil in a pan over medium heat, divide the hamburger mixture into 4 equal portions, shape into patties, and fry in a pan.
3. Cover with a lid and cook for about 5 minutes over medium heat.
4. Flip the hamburgers, turn the heat down to low, cover with a lid, and cook for another 5 minutes.
5. Wipe off the excess grease with a paper towel, move the burgers to the side, add the mushrooms, and saute.
6. Add the rest of the ingredients aside from , and bring to a boil.
7. Mix with a spoon, and add to the pot to thicken.
8. Arrange on a dishes, garnish with green onions, and you are done.
9. This is a shiso leaf version.
10. It is refreshing, and I recommend you try it this way too!

ground chicken, tofu, onion, egg, katakuriko, salt, soy sauce, pepper, mushrooms, stock, mirin, soy sauce, salt, katakuriko, water

Taken from cookpad.com/us/recipes/154797-chicken-and-tofu-burgers-with-mushroom-ankake-sauce (may not work)