Japanese Hambagu Steak
A staple of family restaurants (Gusto/Denny’s) in Japan. An incredibly soft and juicy beef-and-pork patty served with a rich red wine reduction sauce.
Ingredients
- 200 g Ground beef and pork mixn1/2 onion
- finely mincedn1/2 cup Panko breadcrumbsn2 tbsp Milkn1 Eggn1/2 tsp SaltnBlack pepper and minced nutmeg to tasten2 tbsp Red winen2 tbsp Tonkatsu saucen2 tbsp Ketchupn10g Butter
Instructions
- Step 1: Saute minced onions in a pan with a little oil until caramelized and sweet.
- Let them cool completely.nStep 2: Soak Panko breadcrumbs in milk.
- In a large bowl, mix the ground meat and salt, kneading vigorously until sticky.nStep 3: Add the cooled onions, soaked panko, egg, pepper, and a pinch of nutmeg.
- Mix thoroughly.
- Form into two smooth oval patties and slap them back and forth between your hands to release air pockets.nStep 4: Indent the center of each patty with your thumb.
- Heat oil in a skillet, fry patties over medium heat for 3 minutes until browned, flip, turn heat to low, add 1 tbsp water, cover, and steam-cook for 7-8 minutes.nStep 5: Remove patties.
- In the same pan, add red wine, Tonkatsu sauce, ketchup, and butter.
- Simmer until thick and glossy, then pour over the steaks.
Notes
“💡 Omotenashi Tip: Slapping the meat patty between your hands removes internal air pockets, preventing the hambagu from cracking and losing its juices while frying!”
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