Tofu and Pork Hambagu with Ponzu Dashi Sauce

Hambagu (ハンバーグ) or Japanese hamburger usually has a mixture of 50% beef and 50% pork, but we will be using tofu and pork instead for a cheaper and healthier alternative.

The accompanying sauce for the beef and pork hamburger is usually a tomato ketchup-based sauce, but we will prepare a ponzu dashi sauce for our tofu and pork burgers. I think the lighter and citrusy sauce is the perfect complement to our lighter tofu and pork burgers.

Ingredients for Tofu and Pork Hambagu

- firm tofu

You can use firm/extra-firm tofu but don’t use soft/silky tofu.

- ground pork

- panko

If you cannot find panko (Japanese breadcrumbs), please use non-Japanese breadcrumbs like Italian breadcrumbs.

- eggs

I always use large-size eggs.

- salt and pepper

Ingredients for Ponzu Dashi Sauce

- ponzu

Use yuzu ponzu if possible, but regular (usually lemon) ponzu works too. You can also try making ponzu sauce from scratch.

- dashi

Follow my dashi recipe to make dashi from scratch. You can also use dashi granules to make instant dashi. Alternatively, use chicken stock instead of dashi.

- katakuriko

Katakuriko, or potato starch, is commonly used in Japanese dishes to thicken sauces. You can also use cornstarch if you cannot find katakuriko.

Preparing and Cooking Tofu and Pork Burgers

1. Make the burger mix

Mash tofu in a mixing bowl. Add ground pork, eggs, panko, salt, and pepper. Stir into a uniform mixture.

2. Shape the burger 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 the 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.

Making Ponzu Dashi 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.

Pour the sauce over fried patties and garnish each patty with sliced scallions. Serve immediately with steamed rice.

What to serve with Tofu and Pork Hambagu

I usually serve Japanese hambagu with steamed rice, pickles, soup, and a light salad.

You cannot go wrong with tofu and wakame miso soup, though you can always try other miso soup varieties such as spinach and egg miso soup.

A quick salad like this tomato salad works like a charm, though you can also go with a more classic choice like a Japanese potato salad.