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豆腐ハンバーグ（豚ひき肉の照り焼き豆腐ハンバーグ）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

Firm tofu : 1/2 piece (160g)
豚ひき肉 : 200g
塩 : 小さじ1/4
White onion : 1/2本
(A) Ginger tube : 小さじ1
(A) Potato starch : 大さじ2
(A) Chicken stock powder : 小さじ1/2
(B) Soy sauce : おそ味2
(B) Mirin : 大さじ2
(B) Alcohol : 大さじ4
(B) Sugar : 大さじ1

Time required

20minutes

Procedure

1) Prepare the ingredients 00:35
Wrap the firm tofu in kitchen paper and wipe off any excess water.
Place the ground pork in a bowl, add salt and rub lightly with your hands.
Roughly chop the onion and add to the bowl.
2) タネを作る 01:30
1のボウルに(A)と木綿豆腐を軽く崩して加え、手でよく捏ねる。
置いて馴染ませる。
3) タレを作る 02:18
器に(B)を入れてよく混ぜる。
4) 成形する 02:50
まな板の上にラップを敷き、少量の油(分量外)を垂らす。
油を手に付け、2を4等分にして俵型に成形する。
5) 焼く 03:56
Heat a frying pan and place 4 on top and fry.
Once browned, flip it over, and once both sides are browned, reduce heat to low.
After adding step 3, turn it over once, cover and steam for 4 minutes.
Remove the lid and simmer, turning occasionally, until done.

Point

・The amount shown is for two people.
・There is no need to drain firm tofu.
- Placing the formed tofu hamburger on top of a sheet of plastic wrap makes cleanup easy.
-You can also top it with a fried egg if you like.
・A perfect dish to serve as a side dish or snack.