Rissoles with Japanese twist
Soft, juicy and delicious rissoles with tofu
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 rissoles
- 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.