Directions
Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

1. Wrap tofu with a piece of paper towel and microwave it for one minute at high. Let it cool then squeeze the paper towel and drain excess water.
2. Put tofu and meat in a big bowl. Add the carrots, edamame, scallions, mushroom, ginger, egg, soy sauce, sake and salt. Use your hands to mix the ingredients together really well.
3. Heat on medium heat a frying pan with oil. Divide the mixture in four and form four round patties.
4. Line them on a heated frying pan and put a lid on. Cook at a moderate heat. After 5 minutes flip them over. Cook 3 minutes more with a lid.
5. To check if done press one of the patties with a spatula and if you see clear juice coming out it's done.
6. While the patties are cooking roll up shiso leaves and cut them into very thin strips.
7. Put the soy sauce, vinegar and sugar into a microwaveable bowl and heat up the mixture for 1 minute on high.
8. To serve: Pour the mixture over the patties and put julienne shiso leaves on top of them for flavour and good presentation.

Shiso or Japanese basil

If you can't find this herb you can use Vietnamese Mint or just ordinary mint