Tofu and Pork Hambagu with Ponzu Dashi Sauce

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 8


  • 400 gram firm tofu
  • 400 gram ground pork
  • 3 eggs
  • 1/2 cup (8 tablespoon) panko (Note 1)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (240 ml) dashi (Note 2)
  • 1/4 cup (60 ml) ponzu
  • 2 teaspoon katakuriko (Note 3)
  • 2 scallions, thinly sliced


  1. Burger mix: Mash tofu in a mixing bowl. Add ground pork, eggs, panko, salt, and pepper. Stir into a uniform mixture.
  2. Shape patties: Divide tofu and pork mixture into eight portions. Shape each portion into a burger patty shape. Make an indentation in the middle of the patties with your index finger.
  3. Fry burger: Heat 2 tablespoon oil in a frying pan over medium-high heat. Fry the burger patties, indented side facing up, for 5 minutes or until golden brown. Flip the patties, cover the frying pan with a lid, and continue frying for another 5 minutes. Set the fried burger patties on a serving plate.
  4. Make the sauce: Add dashi stock and ponzu sauce to the frying pan and cook over medium heat. Mix katakuriko and a tablespoon of water to make a katakuriko slurry in a small bowl. When the sauce comes to a boil, add the katakuriko slurry and stir until the sauce is thick.
  5. Garnish and serve: Pour the sauce over fried patties and garnish each patty with sliced scallions. Serve immediately with steamed rice.


  • (1) Substitute panko with non Japanese bread crumbs.
  • (2) Use my dashi recipe or substitute dashi with chicken stock.
  • (3) Substitute katakuriko with cornstarch.

Another great recipe by