Juicy Japanese Hamburg Steak
Unlock the secret to making ultra-tender, juicy Japanese Hamburg Steak (Hambagu) with a rich glaze.
Notes
Hambagu is a unique Japanese interpretation of hamburger steak. Incredibly tender, moist, and juicy, it is pan-seared to lock in juices and glazed in a deeply savory red wine and ketchup reduction sauce.
Ingredients (2 Servings)
- 1/2 lb Ground meat blend (beef and pork mixed)
- 1/2 Onion (finely minced and sautéed until golden, cooled)
- 1/4 cup Panko breadcrumbs soaked in 2 tbsp milk
- 1/2 beaten Egg & a pinch of Nutmeg, Salt, Pepper
- Sauce: 3 tbsp Red wine, 3 tbsp Ketchup, 2 tbsp Ch濃sh濃/Tonkatsu sauce, 1 tbsp Butter
Instructions
- Knead mixture: In a bowl, vigorously mix ground meat and salt until sticky. Add cooled onions, soaked panko, beaten egg, pepper, and nutmeg. Knead until smooth.
- Shape and expel air: Divide into two oval patties. Throw the patty from hand to hand about 10 times to expel trapped air pockets (prevents cracking). Indent the center slightly.
- Pan-sear: Heat a skillet over medium heat. Sear patties for 3 minutes until browned. Flip, turn heat to low, pour in 1 tbsp water, cover immediately, and steam-cook for 5-6 minutes until juices run clear. Remove patties.
- Make reduction sauce: In the same skillet with meat drippings, add red wine, ketchup, and tonkatsu sauce. Simmer for 1 minute until thickened. Stir in butter for gloss.
- Serve: Pour the rich glaze generously over the patties and serve with mashed potatoes or steamed vegetables.
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