The recipe file index is in Tea.for.Two. A translation of food names from English to Japanese is found in food.names.

Recipes are found in the following blogspot sites: (1) appetizers.&.snacks, (2) beef, (3) beverages.&.drinks
(4) breads.&.muffins, (5) casseroles.&.stews (6) cups.of.coffee, (7) cups.of.tea, (8) eggs.&.cheese,
(9) fish.&.seafood, (10) fruit, (11) other.recipes, (12) pasta.&.noodles, (13) pork, (14) poultry, (15) rice,
(16) sandwich.recipes, (17) soups.&.salads, (18) sweets.&.treats, (19) tofu, (20) vegetables.

Lastly, cooking and household tips are in this-n-that.

Saturday, June 02, 2007

tofu with ground pork mini-burgers

from the kitchen of a friend



200g pork mince, chicken, prawns, whatever
1/2 pack soft tofu (momen=cotton)

Seasonings for meat/tofu mix:
3 tabs finely chopped naga-negi (leek) or grated tamanegi (round onion)
1 tsp grated or minced garlic
1.5 tsp katakuriko (cornstarch, actually potato starch if you check the
packet)
1 tab shoyu (soy sauce)
"some" sesame seeds
1 tab ground sesame (the paste, but I tend to use powdered sesame and a dash
of sesame oil)

The official way to get water out of the tofu is to wrap it in a cloth or kitchen paper and put weights on it for a while. Another method is to put kitchen paper on it and blast it in the microwave for 1 minute. Some deviants even crumble it, wrap it in a towel and have at it in a salad spinner.

mash up the tofu and mix in the meat and other ingredients, knead a bit (even with pure meat burgers, this helps them stick together instead of crumbling when cooked).

Heat some sesame oil in a frying pan and fry on both sides. Alternatively bake in an oven toaster or oven.

Serve with ponzu OR 2 parts soy to 1 part each of vinegar and lemon juice. A bit of mint goes nicely with them too.


friend's note:
I've mislaid my tofu recipe file, but this is my favorite, which DOES use mince as well as tofu (but you can use thin-sliced scraps of pork if you cut them up even a little bit). Actually it is supposed to be ground beef...you might also like to try it with chicken breast or fillet (sasami). If you get two knives roughly the same weight, one in each hand, and get into a good kind of percussion rhythm with them, you can reduce anything to mincemeat in very short order (and also guarantee that everybody will stay out of your kitchen until you put both knives down...)

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