Hijiki and tofu meatballs
Persons
4
Ingredients
- 3 garlic cloves - finely chopped
- 25g fresh ginger - finely chopped
- 350g firm tofu
- 80g zha cai - finely chopped
- 350g ground beef
- Ingredient A -
- 1 tbsp sugar
- 1/2 tsp fine salt
- 1 tbsp soy sauce
- Ingredient B -
- 1/3 cup panko/bread crumbs
- 1 tbsp mayonnaise
- 1/2 tbsp ginger powder
- 1 tbsp mirin
- 10g hijiki - soak about 5 mins in water and drain
- 1 egg
For the sauce
- 2 tbsp bulgogi sauce / korean BBQ sauce
- 1 tbsp ketchup
- 1 tbsp tonkatsu or chuno sauce
- 1 tbsp mayonnaise
Instructions
- 1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
- 2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
- 3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
- 4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
- Serve hot with the sauce!
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