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Vegan Japanese Tofu Hamburger Steak(hambagu)

by Vegin Vegan Vegun!
Here's a recipe for Vegan Japanese Hamburger Steak-also called hambagu-that looks just like a juicy hamburger with meat! The secret to getting that full flavor from just plant-based ingredients is what you use for the vegetables and how you prepare them.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Drain Tofu 6 hours
Total Time 6 hours 35 minutes
Course Main Course
Cuisine American, Japanese
Servings 2 people

Equipment

  • Kitchen knife
  • Cutting board
  • frying pan
  • Spatula
  • Bowl

Ingredients
  

A Ingredients for Patty Mixture

  • 70 g burdock root
  • 70 g onion
  • 50 g maitake mashroom
  • 1 teaspoon garlic finely chopped
  • oil
  • 1 pinch salt
  • black pepper to taste
  • 1 tablespoon sake
  • 1 tablespoon mirin

B Tofu for Patty Mixture

  • 380 g firm tofu
  • 1 koya tofu (freeze-dried tofu) 16.5g before being rehydrated

C Seasoning for Patty Mixture

  • 2 tablespoon ketchup
  • 1 tablespoon potato starch
  • black pepper

E Sauce

Instructions
 

Preparation 1 : Drain tofu

  • Wrap a piece of tofu (about 380g) in kitchen paper and place it on a tray. Place a weight (1600g) about 4 times the weight of the tofu on top and let it drain in the refrigerator overnight (about 6 hours). *You can apply weights to the tofu by placing it between two trays to drain it. For example, you can use a 1-kilogram bag of sugar or a plate as a weights.
    380 g firm tofu
  • When the tofu has reduced in weight to about 250 grams, remove it from the refrigerator and pat the surface dry with paper towel. Use only about half of the tofu (125g) for the patty mix.
    *Use leftover tofu in another recipe.
    *Because the weight of tofu can vary, even if you drain one piece overnight, it might not weigh 250g. So, after you drain the tofu overnight, you should use only 125g of it. This method ensures a consistent tenderness every time you make it.

Preparation 2: Tear koya-tofu into pieces

  • Soak the koya tofu in water, drain thoroughly when soft, and break into small pieces by hand. Crush the tofu between your fingers to make it finer.
    1 koya tofu (freeze-dried tofu)

Preparation 3: Cut vegetables

  • Finely chop vegetables in A. Chop burdock especially finely to end up with a nice patty.
    70 g burdock root, 70 g onion, 50 g maitake mashroom, 1 teaspoon garlic

Patty mixture making

  • Sauté the vegetables in A in a pan with a little oil. When they begin to brown, add salt and pepper. Cover the pan immediately and cook over low heat for 5-10 minutes. This will bring out the flavor of the vegetables and produce a delicious vegan hamburger steak. Saute until the onions are soft and the burdock is cooked. Stir occasionally with the lid open to prevent burning.
    oil, 1 pinch salt, black pepper
  • Add the mirin and sake and cook, skimming off the water. When thoroughly cooked, remove from heat and allow to cool.
    1 tablespoon sake, 1 tablespoon mirin
  • Combine sauteed vegetables, drained tofu, crushed dried tofu, and seasonings in a bowl. Mix well by squeezing the mixture with your hand. *If the mixture is soggy, refrigerate it well to make it easier to shape. If it's good to go, you can start cooking.
    2 tablespoon ketchup, 1 tablespoon potato starch, black pepper

Shaping

  • Divide the patty mixture into four equal parts and shape them up. *To stop air getting into the patty, just pump them back and forth between your palms as if you were playing catch. This'll release the air and stop them from collapsing.

Cooking

  • Get a frying pan nice and hot, add a bit of oil and then place the rounded patties on the pan so they don't stick together.
    oil
  • Brown on both sides over medium-low heat, then add 50 ml water, cover and steam over low heat until evaporated. *If the surface is still sticky, flip the patties again and add another 50 ml of water and steam. When the patty is firm and springy, it is ready.

Sauce Making

  • Add all the seasonings except the water from E to the pan in which the patties were cooked, stir, and cook over low to medium heat until thickened. Keep stirring with a spatula to prevent burning.
    2 tablespoon ketchup, 1 tablespoon mirin, ½ tablespoon soy sauce, 1 tablespoon Bull-Dog VEGETABLE FRUIT SAUCE(SEMI-SWEET), grated garlic
  • If you prefer a lighter sauce, simmer it well to remove the ketchup acid first, then add water to thin it as you like.
    water

Serving

  • Place cooked vegan hamburger patties on a plate and top with sauce. Serve with rice and grilled vegetables to your liking.
Keyword firm tofu, silken tofu