Tofu Hambagu

Hello World. 5 months hiatus this time. -sheepish look-


Just to jumpstart this blogging thing again, I am going to put up a short post on a yummy improvised version of Tofu Hambagu from

Made this dish during one of my home-alone saturdays whilst trying to clear out the fridge.


What i liked about it:

  • improvised bite-size pieces made it more like finger food than a main
  • had some lettuce on hand and it turned into an interesting wrap
  • swapped bell peppers with carrots – added some crunch to the hambagu
  • teriyaki sauce was made from scratch. it was easy & delicious!

Serves 2

125 g ground pork (or chicken)
70g medium firm tofu
1/4 medium carrots (or 1 bell pepper)
1/2 green onion/scallion, chopped finely
1/2 tsp grated ginger
1 egg
Freshly ground black pepper
Oil for cooking

Teriyaki Sauce
1 Tbsp. soy sauce
1 Tbsp. sugar
1 Tbsp. mirin
2 tsp. rice vinegar
½ tsp. potato/corn starch

Few leaves of butterhead lettuce for the wraps



  1. Whisk the teriyaki sauce ingredients in a small bowl and set aside
  2. Wrap tofu in paper towel and let it drain for 10 min
  3. Chop the scallions and carrots. Make sure they are relatively dry
  4. In a large bowl, combine ground pork, carrots, scallions.
  5. Break the tofu in small pieces and add it to the bowl
  6. Add the egg in and mix it all together
  7. Once relatively mashed, mix in the salt, pepper and grated ginger
  8. Using a teaspoon (or a tablespoon – its up to you), mould the pork mixture into shape
  9. Heat oil in non-stick frying pan and drop the hambagu into the pan
  10. After the bottom is brown, flip the hambagus over and fry for a further 2.5-3 min till the meat is cooked through
  11. Pour teriyaki sauce over and wait for it to reduce
  12. Serve over a bed of lettuce

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