Boil Ground Beef Ham Bread Crumbs Egg
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Served with a red wine reduction sauce, this bootleg Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth!
I still remember vividly how my mom and I spent many evenings making Japanese Hamburger Steak or Hambagu (ハンバーグ). If I was home, she would call me around 4:30 PM and always encouraged my presence in the kitchen. Unless I was in the center of a novel that I couldn't stop reading, I didn't mind helping her out almost of the time. That's how I learned to cook Japanese nutrient from her.
What is Hambagu
Japanese Hamburger Steak, or we call information technology Hambāgu (ハンバーグ) orHambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and atYoshoku (Japanese fashion western food) restaurants. It'southward a steak made from ground meat and usually served with rice rather than buns.
While researching facts virtually Hambāgu on Japanese Wiki, I learned that in that location is an American version of hamburger steak and it's very similar to a dish called Salisbury Steak, which I've never tried before.
Variations of Japanese Hamburger Steak
The mutual theme for all these hamburger steaks is that they are made from a blend of minced beef and other ingredients.
There are many variations of Hambāgu in Japan, like Wafu Hambāgu (soy sauce-based sauce with grated daikon), Teriyaki Hambāgu, Demi-glacé Hambāgu, and more. Yous'll also find different topping options, such as sautéed shimeji mushrooms and a fried egg.
Today I'k sharing the basic Hambāgu recipe with a delicious bootleg sauce.
Employ of Both Ground Beefiness and Ground Pork
Hambāgu in Nippon is typically fabricated from both basis beefiness and ground pork. Supermarkets in Japan sell a convenient package of both basis beef and ground pork (we call it Aibiki Niku 合いびき肉) then that we don't have to purchase the meat separately. The common ratio of Aibiki Niku is 7:iii.
For this Hambagu recipe, you can decide the beef/pork ratio either 2:one (8 oz/iv oz) or 3:one (9 oz/3 oz).
We often use this Aibiki Niku for Menchi Katsu, Spaghetti Meat Sauce, Curry Doria (Rice Gratin), and Hambāgu recipes.
7 Tips to Make Perfect Hamburger Steak
To heighten the flavor of Hambāgu, below are a few important tips, which I learned from my mom. I as well included a video on how to toss hamburger steak to forcefulness out the air pockets.
- Sauté onion slowly and so cool information technology down completely. The cooked onion will add natural sweetness to Hambāgu.
- Knead the mixture into gruel with hands.
- Play catch, tossing meat mixture from your left hand to your right hand. Practise this a couple of times in club to release the air inside. If you skip it, the hambagu will crack while cooking.
- Let the meat patties cool in the refrigerator for 30 minutes to solidify fats and take them out only right before cooking.
- Indent each patty with fingers to avoid explosion or aging of the meat patties when yous cook. The meat will expand during cooking, and the indentation will disappear.
- Use wine for steam cooking and the delicious sauce. If you can't consume alcohol, utilize beefiness/chicken stock instead.
- Cook the red wine deduction sauce in the same pan. The rich grease left in the pan adds another layer of flavor to the already juicy Hambāgu.
How to Serve Hambagu
Serve the Hamburger Steak with a bed of grilled vegetables. If you desire to arrive into a Japanese-mode meal, serve this dish with steamed rice, miso soup, and a salad. Y'all will take a fancy and extra special dinner that doesn't cost a bomb. This is exactly the kind of recipe that calls for a bottle of blood-red wine and a reason to celebrate.
Other Japanese Hamburger Recipes You'll Enjoy
- Chicken & Tofu Burger
- Teriyaki Burger
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Japanese Hamburger Steak (Hambagu)
Served with a crimson vino reduction sauce, this Japanese Hamburger Steak (Hambagu) is big on flavors. The meat is juicy and melts in your rima oris. It's perfect to make in a hot frying pan either in the kitchen or on the grill!
Servings: 4 hambagu steaks (4 oz patty each)
Forbid your screen from going dark
For the Hambagu Patties
- ½ onion (five oz, 142 yard)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
- ¾ lb ground beefiness and pork combination (12 oz; a good beef-to-pork ratio is two to 1 (eight oz/iv oz) or 3 to 1 (9 oz/3 oz). You tin can make hambagu with 100% beefiness; however, it will not exist as juicy and tender every bit a combination of the 2 meats)
- ½ tsp kosher salt (Diamond Crystal; use one-half for tabular array salt)
- freshly ground black pepper
- ½ tsp nutmeg
- ⅓ cup panko (Japanese breadcrumbs)
- two Tbsp milk
- 1 large egg (l g west/o shell)
For Cooking the Hambagu
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
- 3 Tbsp ruby-red wine (for steaming; this mini vino is perfect for the minor amount needed in this recipe; you can substitute beefiness/chicken stock, although I highly recommend red wine)
For the Sauce
- 1 Tbsp unsalted butter
- 3 Tbsp ketchup (adapt the amount equally some ketchup is sweeter than others)
- 3 Tbsp tonkatsu sauce (you can substitute Worcestershire sauce, but yous must add sugar to balance out the sourness as tonkatsu sauce is sweeter than Worcestershire sauce; you can also make Homemade Tonkatsu Sauce)
- 3 Tbsp red wine (this mini wine is perfect for the small-scale corporeality needed in this recipe; y'all can substitute beefiness/chicken stock, although I highly recommend carmine vino)
- three Tbsp water
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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Gather all the ingredients.
To Brand the Hambagu Patties
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Mince the onion finely: Lay the half onion apartment side down on the cutting lath. With the knife tip pointing toward the root end, brand ¼-inch (half dozen mm) vertical slices to inside ½ inch (one.3 cm) of the root cease. Side by side, with the knife's border toward the root, make ¼-inch (6 mm) horizontal slices, again keeping the root end intact.
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Then, make perpendicular cuts down through the vertical slices you lot made. To chop the onions finer, you tin can run your knife through them using a rocking motion. Be sure to hold downwards the tip of the pocketknife; otherwise, the onions will go flight effectually the room.
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Heat the oil in a large pan over medium heat and add the onions.
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Sauté the onions until tender and near translucent. Transfer to a big bowl and allow it cool.
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Once the onions are cool, add the ground beef and pork to the bowl. Add together the salt, black pepper every bit you lot similar, and nutmeg.
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Add together the milk, panko, and egg.
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Outset mixing information technology all together with a silicone spatula or spoon.
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Then, switch to mixing by hand and knead the mixture until information technology's sticky and pale.
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Split up the mixture into quarters (4 oz or 113 g each) or six smaller portions. Scoop out 1 portion.
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Toss it from one hand to the other repeatedly about v times in order to release any air inside the mixture (see the video link higher up). Tip: Without releasing the air inside, the hamburger steaks volition likely crevice while cooking.
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Make an oval-shaped patty and place on a tray or plate. Repeat with the remaining portions. Cover the patties with plastic wrap and keep them in the refrigerator for at least 30 minutes before cooking and then that the meat combines well and the fat solidifies.
To Cook the Hambagu
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In a large pan, heat the oil over medium heat and place the patties gently into the pan. Indent the center of each patty with ii fingers considering the centers will rising with the heat.
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Cook the patties until browned on the bottom side, most 3 minutes. Then advisedly flip and melt for another 3 minutes until browned.
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Add the red wine for steaming the patties and reduce the rut to low. Encompass the pan with a hat and cook for 5-vii minutes to thoroughly cook the inside of the patties (adjust the cooking time depending on the thickness of the patties).
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Uncover and cheque that information technology'due south done by inserting a skewer; if clear juice comes out, it's washed. Increase the heat to medium to allow the booze finish evaporating. When it's almost finished, transfer the hamburger steaks to individual plates. Do not launder the pan as you will make the sauce next using the pan juices.
To Brand the Sauce
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In the same frying pan (without cleaning), add the unsalted butter, ketchup, and tonkatsu sauce.
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Add the water and scarlet vino for the sauce to the pan.
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Mix well together and bring the sauce to a simmer over medium heat; let the booze evaporate.
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When the sauce thickens (and you lot tin describe a line on the bottom of the frying pan with a spatula), remove from the heat. Drizzle the sauce over the hamburger steaks. Pour the leftover sauce in a small bowl or jar and bring it to the tabular array in example anyone wants to add together more. We typically serve steamed rice, miso soup, and steamed vegetables or a salad with this meal.
To Store
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Transfer the leftover hamburger steaks to an airtight container and let them cool completely. You can store them in the fridge for up to 3 days and the freezer for up to a calendar month.
Calories: 286 kcal · Carbohydrates: 11 g · Protein: 21 g · Fat: 15 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 105 mg · Sodium: 494 mg · Potassium: 427 mg · Fiber: ane g · Sugar: six m · Vitamin A: 181 IU · Vitamin C: 3 mg · Calcium: 45 mg · Fe: 3 mg
Course: Main Course
Cuisine: Japanese
Keyword: beefiness, pork
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Editor's Note: The mail was originally published on December 17, 2012. The content has been updated in August 2017. The post has been updated with a new video and images in June 2020.
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