Hambaagu - Japanese Hamburger Steak
- 200 gram onion, finely chopped
- 1 tablespoon oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 400 gram ground beef and ground pork mixture (*)
- 1 egg
- 2 tablespoon milk
- 20 gram panko (Japanese bread crumbs)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 tablespoon oil
- 1/4 cup red wine
- 1 tablespoon butter
- 3 tablespoon red wine
- 3 tablespoon water
- 3 tablespoon ketchup
- 3 tablespoon tonkatsu sauce (**)
- Heat oil in a frying pan, and sauté onion over medium high heat until translucent. Season with salt and pepper, and transfer to a large mixing bowl to cool.
- Add ground meat to the bowl, along with egg, milk, panko, salt, black pepper, and nutmeg. Mix well with hand until the mixture comes together and is sticky.
- Divide into 4 portions, and shape into oval patties. Tossing the patty from one hand to the other (imagine playing catch with a baseball ball) will release the air from inside the patty and prevent from cracking when cooked, so please do so for about 5 times for each patty. Place the patties in a plate and refrigerate for at least 30 minutes prior to cooking.
- Heat oil in a frying pan over medium heat, place the patties on the pan. Indent the center of each patty with 2 fingers (use index and middle fingers), the indentation will rise again with heat.
- Cook the patties until browned, about 5 minutes. Then flip the patties, pour the red wine, lower the heat, cover the pan and cook until the patties are thoroughly cooked, about 5 minutes.
- Uncover the pan, increase the heat again to medium high to evaporate the red wine. When the wine is almost gone, transfer the steaks to individual serving plates, set aside.
- To the same frying pan (without cleaning), add butter and the rest of the sauce ingredients. Bring to a boil, then lower the heat to medium low, and simmer until the alcohol has evaporated.
- Continue cooking until the sauce thickens. Turn off the heat, and pour the sauce over the steaks. Serve with a side of salad.
- (*) I use 200 gram ground beef and 200 gram ground pork, but you can use a 60:40 or 70:30 ground beef to ground pork ratio.
- (**) Can be substituted with Worcestershire sauce.
Another great recipe by https://dailycookingquest.com.