Japanese Umami Jackfruit Burger

A unique burger recipe from our friends over at Clearspring.

Clearspring is a family-owned business that has been committed to pioneering authentic Japanese specialities and organic fine foods for over 25 years. We are proud to offer you our award-winning range, which is enjoyed and appreciated around the world. Our core belief is that everyone should have access to quality organic food in order to eat and live well. Our products make a valuable contribution to sustainable agriculture by supporting organic farmers and artisanal food producers. Through enriching the soil and caring for the ecosystem, we are protecting the world that we pass onto our children.

Recipe developed in collaboration with The Happy Pear


*1 jar Clearspring Organic Young Jackfruit Chunks 

*1 TBSP Clearspring Organic Japanese Brown Rice Miso Paste - Unpasteurised 

*2 TBSP Clearspring Organic Japanese Tamari Soya Sauce - Double Strength 

*2 TBSP maple syrup 

*1 TBSP Organic Sesame Oil 


*1 pack Clearspring Organic Japanese Tofu - Silken & Smooth 

*1 TBSP Organic Sesame Oil 

*4 - 5 pieces Organic Japanese Shiitake Mushrooms - Dried (rehydrate in warm water) 

*2 TBSP Clearspring Organic Extra Rich Coconut Cream 


*2 burger buns 

*Cucumber slices 

*2 - 3 pieces Clearspring Organic Japanese Sushi Ginger 

*1 pack Clearspring Organic Seaveg Crispies - Original


1. Open the jar of jackfruit and drain the brine. Use your hands to pull the jackfruit into small pieces. 

2. In a large frying pan on medium heat, add 1 TBSP sesame oil and then the pulled jackfruit. Stir for a couple of minutes. 

3. In a bowl, add 2 TBSP Yaemon Tamari, 1 TBSP Brown Rice Miso, and 2 TBSP maple syrup and mix together. 

4. Pour the sauce onto the jackfruit and cook for a further 3 minutes, or until the water from the jackfruit has evaporated. Transfer to a bowl (save the pan for later). 

5. Chop the rehydrated shiitake mushrooms into thin slices. 

6. In a separate pan on medium heat, add 1 TBSP sesame oil and the chopped shiitake mushrooms and cook for a few minutes. 

7. Open and drain the water from the tofu pack, crumble the tofu into the pan and stir. 

8. Add 2 TBSP coconut cream (the solid fat part) and season with 2 TBSP Yaemon Tamari. 

9. Remove the sauce from the heat, blend until smooth, pour into a bowl and leave to cool. 


1. Toast the bun for a few minutes in the pan in which you cooked the jackfruit. 

2. Spread the creamy sauce on the base of the bun, and top with a layer of Seaveg Crispies. 

3. Use your hands to place a generous amount of the jackfruit, followed by a layer of pickled ginger and cucumber. 

4. Spread some more of the tofu sauce on the top bun, and you’re ready to go! 

“Wellness Warehouse strives to help you live life well but because we are retailers and not medical practitioners we cannot offer medical advice. Please always consult your medical practitioner before taking any supplements, complementary medicines or have any health concerns and ensure that you always read labels, warnings and directions carefully, prior to consumption.”