While going through the Japanese Light cookbook, I have been making what I tend to think of as traditional Japanese recipes. But this cookbook has alot of "American" recipes too. For example, the Japanese-Style Chicken Burger with Grated Daikon is a traditional American burger but it is made with Japanese ingredients.
I didn't make this because I love new types of burgers. In fact I rarely eat burgers because there seems to be many better food options. But decided to give this a try just to see what a Japanese flavored burger would be like.
And I am pleased to report that this is a really tasty burger! Combining tofu with ground chicken made it very light and not a bit greasy. The daikon (Japanese white radish) and soy sauce topping made it perfect to eat with alone - no bun required.
 | Japanese-Style Chicken Burger with Grated Daikon 4 ounces firm cotton tofu, well drained 8 ounces ground chicken 2 shallots, finely chopped 1 garlic clove, minced 2 teaspoons peeled and grated fresh ginger 1 small free-range egg, lightly beaten 1 tablespoon cornstarch salt and black pepper 8 ounces daikon, peeled and grated Juice of 1/2 lemon 2 tablespoons soy sauce 1 tablespoon vegetable oil |
In a large mixing bowl, mash the tofu with a fork and drain off any excess water. Mix in the chicken, shallots, garlic, ginger, egg, and cornstarch. Season with salt and pepper. Shape the mixture into four equal-sized patties about 1 1/4-inches thick. Put them on a plate lined with paper towels, cover with plastic wrap and refrigerate for at least 2 hours to develop the flavors.
Meanwhile, grate the daikon and combine with the lemon juice and soy sauce.
Heat the vegetable oil in a large skillet over medium-high heat. Cook the burgers for 5 minutes on one side, then turn them over and cook 4 minutes, or until golden on the outside and white throughout but still juicy. Top each burger with a generous spoonful of the daikon mixture.
