Gather all ingredients.

Wrap the tofu in paper towels and microwave for 5 minutes to drain excess water.

Let the tofu cool slightly.

Transfer the tofu to a bowl and mash it with your hands.

Finely chop the hijiki seaweed and ginger.

Grate the lotus root.

Add the chopped hijiki seaweed, ginger, and grated lotus root to the bowl with the mashed tofu.

Add the mentsuyu to the bowl.

Mix all ingredients well to combine.

If the batter is too runny, add katakuriko (or panko) to thicken.

Form the mixture into patties.

Heat a frying pan with vegetable oil over medium heat.

Pan fry the patties over medium heat until golden brown on both sides.

Cover the pan with a lid and cook over low heat to ensure the patties are cooked through.

Transfer the cooked patties to a plate.

Choose either sauce A or sauce B.

For sauce A: Put plenty of grated daikon radish on top of the burgers, and follow up with ponzu sauce.

For sauce B: Put 100 ml each of soy sauce and mirin into the frying pan, bring to a boil, and pour over the burgers.

Serve and enjoy!