Hijiki and tofu meatballs

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!

https://atelierlalune.com/2018/04/hijiki-tofu-and-meat-balls/

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