Scoop Tofu Hamburger

Steps

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1. 1
   Wrap the silken tofu in paper towels, place it on a tray, and set a weight on top. Let it drain for 30 minutes.
   ▶ ≈2:00
2. 2
   Mince the onion finely. Trim the base of enoki mushrooms and cut them into approximately 1 cm pieces.
   ▶ ≈2:27
3. 3
   After the 30-minute draining period, wipe the tofu surface with fresh paper towels to remove excess moisture.
   ▶ ≈3:01
4. 4
   Place ground beef in a heatproof dish, sprinkle with salt and pepper, and knead thoroughly until well combined.
   ▶ ≈3:33
5. 5
   Add enoki mushrooms, minced onion, drained tofu, potato starch, and egg. Mix and knead thoroughly, breaking up the tofu as you go, until everything is evenly combined with no lumps.
   ▶ ≈3:47
6. 6
   Smooth the top of the mixture. Mark dividing lines on the surface with a knife tip or skewer to indicate portion sizes for easy scooping.
   ▶ ≈4:38
7. 7
   In a small bowl, mix together ketchup, Worcestershire sauce, mirin, and water until well combined.
   ▶ ≈5:01
8. 8
   Pour the mixed sauce evenly over the meat mixture. Top generously with melting cheese.
   ▶ ≈5:16
9. 9
   Loosely cover with plastic wrap and poke several small holes in the wrap with a toothpick to allow steam to escape.
   ▶ ≈5:37
10. 10
    Microwave on 600W for 8 minutes. If using 500W, add an extra 10–20 seconds.
    ▶ ≈5:43
11. 11
    Remove the cover and let the dish rest in the microwave for 1 minute to finish cooking with residual heat.
    ▶ ≈5:59
12. 12
    Remove the plastic wrap. Check that the cheese is melted and the meat is cooked through. Scoop out portions along the marked lines using a spoon.
    ▶ ≈6:12