Cherry & Dennis Recipes
Japanese Hamburg Steak
日式漢堡扒
Recipe overview
Japanese Hamburg Steak, Hambagu, is classic Japanese yoshoku home cooking, not a bun hamburger, American burger, Salisbury steak, meatball or ordinary patty. Mix beef and pork with cooled onion, egg and milk-soaked breadcrumbs; shape thick ovals, sear both sides, then steam-finish under a lid until the thickest centre reaches 71°C. Rest the steaks and make a glossy flowing red-brown pan sauce from juices, ketchup, Japanese Worcestershire/chuno sauce, a little soy sauce, water and sugar; no cornstarch or cheese. Thaw ground meat in the refrigerator, never wash it and separate raw/cooked tools. Check beef, pork, egg, milk, wheat, soy and condiment allergens; chill leftovers promptly and reheat thoroughly.
01
Ingredients
Main Ingredients
- 400 g and ground pork 300 g: thaw refrigerated, keep chilled, never wash Ground beef
- 220 g softened and cooled; 1 sound egg; breadcrumbs 50 g and milk 80 ml Onion
- 800 g, cabbage 250 g and carrot 150 g as sides Hot rice
Meat seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
Pan-frying oil
- 1.5 tablespoons, divided cooking oil
Japanese yoshoku Hamburg sauce
- 4 tablespoons ketchup
- 4 tablespoons Japanese Worcestershire/chuno sauce
- 1 teaspoon soy sauce
- 100 ml water
- 1 teaspoon sugar
02
Tools
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
- 28–30 cm non-stick pan with lid, spatula, tongs, spoon, bowls, cup, knife, boards, kitchen paper, thermometer, mitts, white plates
03
Steps
Step 1
Step 1
Thaw refrigerated, inspect; never wash meat.
Step 2
Step 2
Dice onion; sauté medium-low 5–7 minutes translucent.
Step 3
Step 3
Spread onion out and cool fully.
Step 4
Step 4
Soak breadcrumbs in milk 5 minutes.
Step 5
Step 5
Mix beef/pork, cooled onion, egg, panade and seasoning just until tacky.
Step 6
Step 6
Divide four, pat 8–10 times, shape thick ovals with shallow indentation.
Step 7
Step 7
Cover and chill 10 minutes to set.
Step 8
Step 8
Preheat; sear first side 3–4 minutes deep golden-brown.
Step 9
Step 9
Turn, sear 2 minutes; do not press or flip repeatedly.
Step 10
Step 10
Add 80 ml water, cover and steam-finish 6–8 minutes to 71°C.
Step 11
Step 11
Rest cooked steak 3 minutes; boil pan sauce 2–3 minutes.
Step 12
Step 12
Serve flowing red-brown sauce with hot rice, cabbage and carrot.
Common mistakes
- Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
Tips
Do not skip ingredient checks or doneness checks, and never mix raw and cooked food tools.
