In celebration of Asian American and Pacific Islander Heritage Month, we’re honored to highlight voices and traditions that help shape our community. Traverse City’s own Sakura Takano, CEO of Rotary Charities and a familiar face around the Co-op, kindly shared two of her favorite Japanese home-cooked recipes: Tofu Hamburger Steak and Chicken Tofu Hamburger Steak.
“These recipes were requested by our Rotary Youth Exchange student, Saki, when she missed her mom’s home cooking. It was so fun and easy to make together and they have stayed in our recipe rotation ever since. It benefits from the smooth texture of tofu and adapts to chicken or beef easily!” – Sakura Takano
Recognizing AAPI Heritage Month offers an opportunity to listen, learn, and explore the diverse cultural experiences and histories within our communities. One meaningful way to do that, in May and throughout the year, is by engaging with food that reflects those traditions. These recipes are approachable, deeply flavorful, and offer a window into delicious Japanese cooking. Let’s get started!
Tofu Hamburger Steak
A light, flavorful take on a Japanese favorite
Photo and recipe courtesy of Japanese Cooking 101.
Ingredients
For the patties:
- 7 oz firm tofu
- 10 oz ground beef
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- Black pepper, to taste
- 1 tbsp neutral oil for pan-frying
For the sauce:
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 3 tbsp water
- 1 tsp cornstarch
Optional garnish:
- Thinly sliced green onions
Instructions
- Drain the tofu. Wrap it in a paper towel and place a small weight on top for 10–15 minutes.
- Make the mixture. In a large bowl, combine tofu, ground beef, panko, salt, and pepper. Mix thoroughly until the texture is sticky and uniform.
- Form patties. Divide the mixture into four even portions and shape into oval patties.
- Cook. Heat oil in a nonstick skillet over medium heat. Cook patties for about 4–5 minutes on each side until browned and cooked through.
- Make the sauce. In a small bowl, combine soy sauce, mirin, sake, water, and cornstarch. Pour into the skillet with the patties and simmer until thickened, turning the patties to coat.
Serve. Plate the patties, spoon over sauce, and top with green onions if using.
Tofu and Chicken Burger
Packed with umami and perfect for lighter meals
Photo and recipe courtesy of Just One Cookbook.
Ingredients
For the patties:
- 5 oz medium-firm tofu, drained
- 3/4 lb ground chicken thigh
- 3 shiitake mushrooms, finely chopped
- 3 green onions, finely chopped
- 1-inch knob of ginger, grated
- 1 large egg yolk
Seasoning:
- 1 tbsp sake
- 1 tbsp potato starch or cornstarch
- 1 tsp toasted sesame oil
- ½ tsp soy sauce
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
For the sauce:
- 3 tbsp water
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp mirin
To thicken sauce:
- 1 tbsp water + 1 tbsp potato starch or cornstarch (slurry)
Optional garnish:
- Shiso leaves, julienned
Instructions
- Drain tofu. Wrap in a paper towel and place a small weight on top for 15 minutes.
- Make the mixture. In a bowl, combine tofu, chicken, shiitake, green onions, ginger, and egg yolk. Add all seasoning ingredients and mix until sticky.
- Form patties. Divide mixture into four even portions and shape into ovals.
- Cook. Heat oil in a skillet over medium heat. Cook patties for 3–4 minutes per side, or until golden and cooked through.
- Make the sauce. Combine water, sake, soy sauce, and mirin in a small pan. Bring to a simmer. Stir in the slurry and cook until thickened.
Serve. Pour sauce over the patties and garnish with shiso leaves if desired.
Sakura Takano
Sakura Takano is the CEO of Rotary Charities of Traverse City and a passionate advocate for community well-being. With a background in social enterprise and a strong focus on community in Northern Michigan, she supports systems that help people and places thrive. Outside of work, she enjoys sharing her favorite recipes and connecting through food.
