Name: Hijiki and tofu meatballs
Yield: 4 people
Ingredients: 3 garlic cloves - finely chopped; 25g fresh ginger - finely chopped; 350g firm tofu; 80g zha cai - finely chopped; 350g ground beef; - Ingredient A -; 1 tbsp sugar; 1/2 tsp fine salt; 1 tbsp soy sauce; - Ingredient B -; 1/3 cup panko/bread crumbs; 1 tbsp mayonnaise; 1/2 tbsp ginger powder; 1 tbsp mirin; 10g hijiki - soak about 5 mins in water and drain; 1 egg; For the sauce; 2 tbsp bulgogi sauce / korean BBQ sauce; 1 tbsp ketchup; 1 tbsp tonkatsu or chuno sauce; 1 tbsp mayonnaise

Yum

Hijiki and tofu meatballs

Persons

Ingredients

3 garlic cloves - finely chopped
25g fresh ginger - finely chopped
350g firm tofu
80g zha cai - finely chopped
350g ground beef

- Ingredient A -

1 tbsp sugar
1/2 tsp fine salt
1 tbsp soy sauce

- Ingredient B -

1/3 cup panko/bread crumbs
1 tbsp mayonnaise
1/2 tbsp ginger powder
1 tbsp mirin
10g hijiki - soak about 5 mins in water and drain
1 egg

For the sauce

2 tbsp bulgogi sauce / korean BBQ sauce
1 tbsp ketchup
1 tbsp tonkatsu or chuno sauce
1 tbsp mayonnaise

Instructions

1. Wrap the tofu with kitchen paper towels and put it in the microwave for 1 to 2 minutes to drain the water. Let it cool to room temperature and mash it in a bowl. Set aside.
2. In a frying-pan, heat 1 tbsp oil and fry garlic and ginger until aromatic. Then add zha cai and stir-fry for a few more minutes. Add the ingredient A to season. Let it cool to room temperature.
3. In a bowl add ground beef, the drained tofu from #1, zha cai from #2 and the ingredient B. Mix until well combined and sticky.
4. Shape into patties. In a skillet, heat 1 or 2 tbsp vegetable oil over medium-high heat. Place the patties and reduce the heat to low. Fry them on both sides until nicely brown or until cooked through. Cover and cook for another 5 mins.
Serve hot with the sauce!

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