Seaweed burger

Name: seaweed burger
Cook time: 25 min
Total time: 75 min
Yield: 4
Cuisine: Japanese
Ingredients: 375 g tofu; 10 g dried seaweed; 3 cm fresh ginger; 6 el Japanese breadcrumbs; 1 medium sized egg; 2 bag mix for miso soup; 2 tl shichimi togarashi; 4 rennet roll; 2 tomato; 4 pickle; 100 g chopped iceberg lettuce; 4 el wasabi mayonnaise

Burger of tofu and seaweed, ginger, egg, panko, miso and shischimi togarashi with lettuce, tomato and gherkin on a bun.

Ingredients

Kitchen Stuff

1 dishcloth
1 come
1 puree tamper
1 baking paper

Directions

Let the tofu drain. Place a clean tea towel on a plate for this. Put the tofu on and fold the edges of the cloth over the tofu.
Put a heavy pan (or something else heavy) on the tofu and let stand for 30 minutes, so that as much moisture as possible comes out.
Preheat the oven to 220 ° C.
Prak the tofu with a fork or puree tamper and put in a bowl.
Slice the dried seaweed finely and leave in a bowl with water for 10 minutes. Drain and squeeze out the excess moisture.
Peel and grate the ginger. Put with the seaweed, egg, panko, miso and shischimi togarashi at the tofu.
Mix together and form citizens with moist hands. Place the burgers on a griddle covered with parchment paper.
Bake the burgers for about 10 minutes in the middle of the oven. Turn the burgers, add the rolls and bake for another 10 minutes.
Meanwhile, cut the tomatoes and pickles into slices. Mix the iceberg lettuce with the mayonnaise.
Take out the sandwiches and burgers from the oven. Halve and siege in succession with the iceberg lettuce, a burger, tomato and pickles and cover with the top.