Ingredients
1 block Firm tofu
8 to 10 Okra
1 can Canned tuna
1 Egg
2 to 3 tablespoons Katakuriko
1 pinch of each Salt and pepper
2 tbsp Miso
2 tbsp Sugar
2 tbsp Mirin
3 to 7 tablespoons Water
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Put the tofu on a sieve, place a weight on top and leave to drain for about 20 minutes. Or use whatever tofu draining method you prefer. Put the tofu, chopped up okra and drained tuna into a bowl and mash into a paste. Divide into portions and form into round patties, and pan fry on both sides over medium heat. They are very soft and fall apart easily, so be careful when you're flipping them over! ! Combine the miso sauce ingredients. Add to the pan and coat the burgers with the sauce and it's done. Please adjust the sauce to your taste. (Edit) As long as the tofu mixture is firm enough that it doesn't slide off your hand when you're trying to form it, 2 tablespoons of katakuriko is enough. The mixture is quite soft. This is with the miso sauce!
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Italian pasta organized by shape — which sauce belongs with which pasta
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications