We have a daughter turning 10 months old at home, and my wife is always making her baby food. This time, I’d like to share a recipe that uses the same ingredients we steam to feed our daughter but instead uses oil to cook a nice appetizer to go with a glass of sake, beer or wine.
- 2 blocks firm tofu
- ¼ lb ground chicken
- 1/8 onion, finely chopped
- ¼ enoki mushroom, finely chopped
- 1 small carrot, finely chopped
- 1 tsp ginger, finely chopped
- 2 Tbsp hijiki seaweed (dried)
- 2 tsp cornstarch
- 1 tsp cornstarch
- 1 cup dashi broth
- 1 Tbsp light soy sauce
- 2 Tbsp canola oil
- Salt to taste
- Green onions to garnish
- Wrap the tofu in a paper towel and press down on it for about 30 minutes to drain excess water. Reconstitute the dried hijiki seaweed in plenty of water for 20 to 25 minutes. Drain in a strainer.
- Add 1 Tbsp of canola oil to a frying pan and lightly cook the ground chicken, onions, enoki mushroom, carrot, ginger, and reconstituted hijiki seaweed. Add salt to taste. When ingredients are well-cooled, let them cool down togather on a plate.
- In a large bowl, break up the drained tofu and then mix with the cooked vegetables. Add 2 tsp of cornstarch to the bowl and mix again until everything starts to take on the consistency of hamburger. Shape small hamburger patties.
- Add 1 Tbsp of canola oil to a pan and cook the patties until browned. Serve on a plate.
- Heat up the dashi broth and light soy sauce and add salt to taste. Mix 1 tsp of cornstarch in about 1 tsp water and add to the broth. When it starts to thicken, pour the sauce on the tofu hamburg. Sprinkle finely chopped green onions on top.