Let’s turn back the time, and travel to when we were younger, shall we? I have a question for you: Did you read any manga (Japanese comics) in those days? I did, and to be honest I still do sometimes haha. If so, then today’s recipe on the Food Passport series will not be too unfamiliar to you. The dish I would like to share with you is Japanese Hamburg Steak.
Due to its simplicity in ingredients as well as methods of preparation, Hamburg Steak, also known as Hambagu, is a very popular dish in Japanese family meals. It is also a very versatile dish, as there are many versions and sauces which would accompany this dish beautifully.
Although it is fairly easy to cook Hamburg Steak at home, there are also some tips, that I would love to point out to you so the result will be even more astonishing.
To choose the minced beef, always go for a fattier mince, as it will help to prevent the patties from drying out while pan-fried and also more beefy flavour. If you could not find any fatty minced beef, you can mix with some pork mince, at 7:3 ratio.
Mixing the mince with other ingredients also plays a part. You will want to mix it until the texture is a little bit gooey, this will help the patty retain its form, not breaking apart and also hold in more juice.
Last but not least, it is the tossing step. Tossing the patty from one hand to another helps push out the air pockets within the patty, so the mince is packed and easier to shape and handle.
Well, that’s all folks! With these tips, I can be pretty sure that your Hamburg Steak will come out delicious, juicy and irresistible. So let’s put on your aprons and join me in the kitchen!
(Recipe video below)
Serving 2 people
|Prep time||Cook time|
|25 mins||15 mins|
This recipe will give you more than 2 meat patties (around 8 equal size patties)
|Panko (Japanese breadcrumb):||1 cup|
|Kikkoman soy sauce||60ml|
|Cheddar cheese slices (optional)|
1. Small diced the onion. Place a pan over medium heat. When the pan is hot, add some oil and cook the onion until it turn brownish colour. Then set aside
2. Combine the panko and milk together and set aside.
3. In a large mixing bowl, combine beef mince, panko mixture, 1 egg and only use haft of the caramelized onion. Season with salt and pepper. Then mix everything together, until the meat mix turn gooey.
4. Divide the mixture into 8 equal parts. Using the tossing method, toss the meat patty from one hand to another, then shape the meat patty into round shape.
5. Place a pan over medium high heat. Add some oil, then add the patty. When the patty is golden brown on one side flip and cook the other side.
6. Lower the heat, then add some water to the pan and cover with the lid. Cook the meat until fully cooked. You can check by using a bamboo skewer and poke the patty, if clear juice come out, it is ready.
7. You can add slices of cheese and cover with the lid again. When the cheese is melted, remove the Hamburg Steak from the pan and let it rest.
8. In the same pan, add the rest of caramelized onion, then add a some water to deglaze the pan. Then soy sauce, butter and sugar. Stir until the sauce is slightly thickened. And the onion gravy is done.
9. Spoon the onion gravy over the Hamburg Steak and enjoy with steamed rice!!!