Japanese Hamburger Steak (Hambagu)

Step 1

Gather all the ingredients.

Step 2

Chop the onion finely. With the knife tip pointing toward the root, slice the onion to within ½ inch of the base. Make about ¼ inch parallel cuts. Then slice the onion horizontally about ¼ inch parallel cuts.

Step 3

Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion. Be sure to hold down the tip of the knife; otherwise, the onions are going to go flying around the room.

Step 4

Heat oil in a large pan over medium heat and add the onion.

Step 5

Sauté the onion until tender and almost translucent. Transfer to a large bowl and let it cool.

Step 6

Once the onion is cool, add the ground beef and pork in the bowl. Add ½ tsp salt, black pepper, and ½ tsp nutmeg.

Step 7

Add 2 Tbsp milk, ⅓ cup Panko, and an egg.

Step 8

Start mixing all together with a silicone spatula/spoon.

Step 9

Then switch to hand and knead the mixture until sticky and pale.

Step 10

Divide the mixture into quarters (or you can make 6 smaller patties) and scoop out each portion.

Step 11

Toss it from one hand to the other hand repeatedly about 5 times in order to release the air inside the mixture (see the video link above). Tip: Without releasing air, the hamburger steaks will likely crack while cooking if you don’t release the air inside.

Step 12

Make oval shape patties (4 oz or 113 g each). Cover with plastic and keep in the fridge for at least 30 minutes before cooking so that the meat combines together and fat will be solidified.

Step 13

In a large pan, heat 1 Tbsp oil over medium heat and place the patties gently on the pan. Indent the center of each patty with 2 fingers because the center of patties will rise with the heat.

Step 14

Cook the patties until brown on the bottom side, about 3 minutes. Then carefully flip and cook for another 3 minutes until browned.

Step 15

Add 3 Tbsp red wine and reduce the heat to low heat. Cover with a lid and cook for 5-7 minutes to thoroughly cook the inside of the patties (Please adjust cooking time depending on thickness).

Step 16

Uncover and check doneness by inserting a skewer. If clear juice comes out, it's done. Increase heat to medium heat to let the wine evaporate. When it’s almost gone, transfer the hambagu steaks into individual plates. Do not wash the pan as you will make the sauce next. Tip: You can serve sauteed vegetables or salad along with Hambagu.

Step 17

In the same frying pan (without cleaning), add 1 Tbsp unsalted butter, 3 Tbsp ketchup, and 3 Tbsp Tonkatsu Sauce.

Step 18

Add 3 Tbsp wine and 3 Tbsp water.

Step 19

Mix well together and bring the sauce on medium heat to simmer and let the alcohol evaporate.

Step 20

When the sauce thickens (you can draw a line on the bottom of the frying pan with a spatula), remove from the heat. Drizzle the sauce over the hamburger steaks. Pour the leftover sauce in a small bowl or jar and bring it to the table in case anyone wants to add more. We typically serve steamed rice, miso soup, and maybe a salad with this meal.

Step 21

You can store the hamburger steaks in an airtight container after cooking them and letting cool completely. You can store in the refrigerator for up to 3 days and the freezer for up to a month.