Japanese Hamburg Steak ハンバーグ Hambāgu Food

JAPANESE HAMBURGER STEAK (HAMBAGU)

Steps:

• Saute the onions and garlic with vegetable oil until caramelized
• Combined the onion, garlic with the rest of the ingredients in A, until it is well mixed.
• Divide the mixture into eight portions. Shape each piece into an oval shape, about 2.5cm thick.
• Heat up a tablespoon of vegetable oil in a frying pan. Place the patties on the pan.
• Pan-fried each side of the patties until they become medium to dark brown and form a crust.
• Mix the ingredient in B together and pour into the pan.
• Cook with the lid on for about two minutes ensure the patties are cooked Flip the patties over once to let both sides absorb the sauce.
• Remove the lid to check the thickness of the sauce. Remove from heat when the sauce is thick enough to coat the back of a metal spoon. Arrange the patties on a plate.
• Pour the remaining thick sauce in the pan on the patties and serve.

JAPANESE HAMBURGER STEAK (HAMBāGU ハンバーグ)

Steps:

• Saute onions: Heat a pan over medium high heat and add the vegetable oil and diced onions. Saute until softened. Remove and set aside.
• Mix: In a large bowl, mix together the ground beef, sauteed onions, egg, panko bread crumbs, milk, ketchup, Worcestershire, sea salt, pepper, and garlic. Mix well until it becomes a smooth texture.
• Form hamburger steaks: Divide the patties into four sections and form into tight oval patties. Lightly oil hands for easier shaping. See Note 3.
• Cook: Lightly oil a large pan and heat over medium high heat. Add the hamburger steak and cook each side for 3 to 4 minutes. Then add the red wine and cover to steam until the steak patties are fully cooked (internal temperature of 160° F). Remove and set aside.
• Make sauce: Using the same pan, reduce heat to low and add the ingredients for the sauce. Stir until it it starts to bubble. Turn off heat and serve with hamburger steaks. See Note 4.

JAPANESE HAMBAGU (HAMBURG) STEAK

Steps:

• Chop onion finely. Heat vegetable oil in a frying pan and saute onion well and set aside.
• Put egg and milk in a bowl and mix well. Add breadcrumb in the bowl and mix lightly and set aside.
• Put beef in another bowl and add cooked onion and breadcrumb mixture in it.
• Season the beef mixture with salt and pepper. Mix the meat well with hands well. Make four meat balls and toss each ball from one hand to the other hand repeatedly.
• Make four hamburger patties and indent the center of each one with a finger. Heat oil in a pan and saute hamburgers over medium heat.
• Turn over and saute the other side. Add 1/4 cup of hot water in the pan and put lid and steam hamburgers for a few minutes.
• Remove the lid and cook until the water is gone. Transfer hamburgers into individual plates.
• Add ketchup and Worcestershire sauce in the pan after hamburgers are removed. Mix quickly over low heat to make sauce. Pour the sauce over hamburgers.

JAPANESE HAMBURG STEAK (ハンバーグ HAMBāGU)

Steps:

• Put the chopped onions and garlic into a microwave-safe bowl and cover with a lid or plastic wrap. Microwave the onions at 800 watts for 4 minutes. They should end up soft and be just starting to brown. Leave the onions covered and allow them to cool down enough to handle.
• When the onions have cooled a bit, add the beef, tofu, panko, egg, oyster sauce, nutmeg, and black pepper. Put some food-safe gloves on and knead the mixture together until it is uniform in color and texture.
• Make eight oval patties about 1-inch thick, by tossing the meat back and forth between two cupped hands. This removes any air pockets that will cause your Hamburg Steak to fall apart when you cook it. If you're making the patties ahead of time, or plan to freeze them, be sure to place the patties on a layer of parchment paper. Otherwise, you can form them and put them straight into the pan.
• Add the vegetable oil to a large pan with a lid and heat over medium heat until hot. You'll get more flavor in your sauce if you use an uncoated pan, however, it will make it harder to flip without breaking them, chose your pan carefully.
• Add the patties to the pan without overcrowding it. I usually do this in 2 batches of 4. Fry them on use side until they've formed a dark brown crust.
• When they've browned on one side, use a spatula to flip them over carefully and brown the other side. The patties should be well browned on both sides, but they don't need to be cooked through all the way since we're going to steam them. Transfer them to a plate.
• Once you've fried all the patties, drain off any excess oil with a paper towel, being careful to leave the caramelized beef juices on the bottom of the pan. Put all eight patties back into the pan and then add the wine and cover with a lid. Steam these for 2-3 minutes.
• Remove the lid and transfer your hambagu back onto a plate. Add the ketchup, oyster sauce, and chunou sauce and stir briskly to emulsify the sauce.
• Once the sauce is nice and thick, add the patties back in one at a time, rolling each one around to glaze it with the sauce.