Tofu Rissoles
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5 from 2 votes

Rissoles with Japanese twist

Soft, juicy and delicious rissoles with tofu
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Main Dish
Cuisine: Japanese
Servings: 6 rissoles
Author: Shihoko | Chopstick Chronicles


  • 300 g veal and pork mince
  • 300 g tofu I usually use Morinaga brand from supermarkets
  • 1 cup panko crumbs Japanese one is better if it is available
  • 1/2 of middle size brown onion
  • 1 egg
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg


  • 4 tbsp Tomato ketchup
  • 2 tbsp Worstershire sauce
  • 3 tbsp sake
  • 2 tsp mirin
  • 2 tbsp Butter


  • Place the tofu in a bowl and whisk it to break it apart and make it into a paste.
  • Add the panko to the bowl and mix with the tofu.
  • Finely chop the onion and add it to the tofu and panko mixture.
  • Add the mince, an egg and all spices to the mixture and mix it well.
  • Roll the mixture into 6 even-sized patties and fry them in a frying pan on medium to high heat.
  • While the patties are frying, mix together all the sauce ingredients in a bowl and set aside.
  • Once the patties are fully cooked remove them from the pan and set them aside on a plate then cook the sauce in the pan.
  • Bring the sauce to boil then turn the heat off.
  • Serve the rissoles with whatever vegetables or sides you like, then drizzle the sauce on top.