Just One Cookbook - Essential Japanese Recipes by Namiko Chen

Author:Namiko Chen [Chen, Namiko]
Language: eng
Format: epub
Tags: Lifestyle & Home
ISBN: 9781456621445
Publisher: eBookIt.com
Published: 2014-03-12T23:00:00+00:00

HAMBAGU

• • •

This tender & moist Hamburger Steak is a popular dish in Japanese diners. Enjoy it with the homemade sauce and your favorite glass of wine.

SERVES: 4

PREP: 20 MIN

COOK: 25 MIN

INGREDIENTS

1 Tbsp. oil for sautéing onion

1/2 (6.8 oz, 192 g) large onion, finely minced

1/4 tsp. salt

Freshly ground black pepper

3/4 lb. (14 oz, 386 g) ground beef and ground pork (50% beef and 50% pork)

1 large egg

2 Tbsp. milk

1/3 cup panko

1 tsp. salt

Freshly ground black pepper

1/2 tsp. nutmeg

1 Tbsp. oil for cooking Hambagu

1/4 cup red wine

Sauce

1 Tbsp. butter

3 Tbsp. red wine

3 Tbsp. water

3 Tbsp. ketchup

3 Tbsp. tonkatsu sauce (or Worcestershire sauce)

STEPS

1. Heat the oil in a large pan over medium high heat. Sauté the onion until translucent and season with salt and pepper. Transfer to a large bowl and let it cool.

2. Add the meat in the bowl and mix all together. Then add the egg, milk, panko, salt, black pepper, and nutmeg, and knead well with your hands until the mixture gets sticky.

3. Make 4 large meatballs from the mixture and toss each one from one hand to the other repeatedly about 5 times to release the air pockets inside. Make meatballs into an oval shape about 3/4" (2 cm) in height. Cover with plastic wrap and keep in the fridge for at least 30 minutes before cooking so that the mixture combines together.

4. Heat the oil in a large non-stick pan over medium heat and place the patties gently in the pan. Indent the center of each patty 1/4” (.5 cm) with 2 fingers. Cook the patties for about 5 minutes or until nicely browned.

5. Flip the patties and pour red wine. Lower the heat to medium low heat and cook covered for 5 minutes or until the meat is cooked through. Uncover and increase the heat to medium high to let the remaining wine evaporate. When the liquid is almost gone, transfer hambagu into individual plates. Do not wash the pan.

6. Add the sauce ingredients in the same pan and mix well. Lower the heat to medium low and simmer for a few minutes, skimming off the scum and fat. When the sauce thickens, pour it over the hambagu.

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