Japanese Hamburger Steak (Hambagu)

justonecookbook.com

Alice Xie

subheading: For the Hambagu Patties:

0.5 onion ( 5 oz, 142 g)

1 Tbsp neutral oil

340 g ground beef and pork combination (2 to 1 ( 8 oz/ 4 oz) or 3 to 1 ( 9 oz/ 3 oz) is a good beef-to-pork ratio)

0.5 tsp Diamond Crystal kosher salt

freshly ground black pepper

0.5 tsp nutmeg

20 g panko (Japanese breadcrumbs)

2 Tbsp milk

1 large egg (50 g each w/o shell)

subheading: For Cooking the Hambagu:

1 Tbsp neutral oil

45 ml red wine (for steaming; I use this mini wine; or substitute beef or chicken stock)

subheading: For the Sauce:

14 g unsalted butter

45 ml ketchup (to taste)

45 ml tonkatsu sauce (or make Homemade Tonkatsu Sauce)

45 ml red wine (I use this mini wine; or substitute beef or chicken stock)

45 ml water

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

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