Food Forum
Vol. 26 No. 3  October 2012





Firm tofuFirm tofu
Serves 4

228 kcal  Protein 18.4 g  Fat 12.2 g (per person)

  • 1 t vegetable oil
  • 90-100 g (about 2/3 C) minced onion
  • 200 g (7 oz.) firm tofu
  • 250 g (9 oz.) ground chicken meat
  • 1 t juice of grated ginger
  • 1/3 t salt
  • Pepper to taste
  • 1 t Kikkoman Soy Sauce
  • 1/2 beaten egg
  • 1/4 C panko (Japanese-style bread crumbs)
  • 1 T vegetable oil
  • 1 T Kikkoman Soy Sauce
  • 1 T Kikkoman Manjo Mirin
  • 1 T sake
  • Grated daikon, shiso (perilla), if desired


  1. Heat vegetable oil in a pan. Sauté onion over low heat and remove from pan and cool.
  2. Place tofu in boiling water and break into several pieces using a spoon or wooden ladle; boil for 3 minutes. Place a cloth over a colander and drain the tofu for 10 minutes.
  3. Place ground chicken in a bowl and mix with seasoning ingredients. Add beaten egg, bread crumbs, onion and tofu one at a time in this order, and mix. Divide the meat mixture into 4 equal portions and form each into an oval patty.
  4. Heat vegetable oil in a frying pan and cook the patties over medium heat. When the patties turn brown, lower heat. Turn the patties over and continue to cook.
  5. Add sauce ingredients to the pan and turn up heat to medium, and cook briefly making sure the sauce covers the patties entirely.
  6. Remove from heat and serve garnished with grated daikon and shiso, or other desired vegetables.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml