Serves 8 (if one serving size is 5 mini-burgers)
Chicken Mini-Burgers
12 oz (340g) ground chicken
12 oz (340g) silken tofu (the soft, custard-y kind, not the firm sponge-y kind)
2 cups (120g) panko (or regular breadcrumbs)
1 medium yellow onion, chopped fine
2 eggs
1 cube chicken consommé
½ t (3g) salt
½ t (3g) pepper
3 T (45ml) canola or other flavorless oil
Yakitori Simmering Sauce:*
½ c (120ml) sake
½ c (120ml) mirin
3 T (45ml) soy sauce
2 t (8g) sugar
*This is for one pan of mini-burgers (half a recipe). If you want to serve all 40 mini-burgers, double the sauce amount and use two pans
Garnish:
Slivered green onions
Slivered fresh ginger
Put all chicken mini-burger ingredients into a large mixing bowl and crumble the chicken consommé cube over all. Mix all ingredients together until smooth (you can use a mixer, if you like). The mixture will be much softer than regular hamburgers.
Heat oil in a large frying pan. With your fingers, scoop up walnut-sized spoonfuls of chicken mixture and plop them into the hot pan, flattening slightly into small irregular patties. Flip when browned. Set aside. Repeat until all patties are cooked.
Wash the frying pan, then return it to the stove and stir together sauce ingredients. Bring to a boil. Arrange browned burgers in a single layer in the sauce.
Turn down heat to low and simmer five minutes until sauce is slightly reduced. If it cooks down too much, add water.
Top with:
Slivered green onions
Slivered fresh ginger
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Jonelle Patrick writes mystery novels set in Tokyo, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
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