Hambagu (Japanese Hamburger Steak) with Egg and Rice
User Reviews
4.9
66 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
2 portions
Hambagu (Japanese Hamburger Steak) with Egg and Rice
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Hambagu patties
- 10 g salted butter
- ½ yellow onion finely diced
- 4 tbsp panko breadcrumbs
- 3 tbsp milk
- 300 g ground beef
- 1 pinch nutmeg powder
- ¼ tsp ground black pepper
- ¼ tsp salt
- 1 tbsp cooking oil
Hambagu Sauce
- 2 tbsp Worcestershire sauce
- 4 tbsp tomato ketchup
- ½ tbsp Dijon mustard smooth
- 2 tsp honey
To serve (optional)
- 2 portions cooked Japanese short-grain rice
- 2 fried egg
- 2 portions Japanese potato salad
Instructions
Hambagu patties
- Heat a frying pan on medium. Once hot, add 10 g salted butter and ½ yellow onion (diced). Fry until slightly soft and translucent, then remove from the heat and cool completely before moving to the next step.
- Mix 3 tbsp milk and 4 tbsp panko breadcrumbs in a small bowl. In a separate large mixing bowl, add 300 g ground beef, ¼ tsp salt, ¼ tsp ground black pepper, 1 pinch nutmeg powder and the cooled onions. Mix by hand until the ingredients are evenly distributed (but be careful not to overmix).
- Add the milk/panko mixture to the bowl and mix by hand again until evenly distributed.
- Divide the meat into portions, shape them into patties and then toss each one from one hand to the other to remove any air bubbles.
- Make a dent on one side and place them on a plate. Cover and chill in the refrigerator for 20-30 minutes.
Cooking
- Heat a frying pan on medium-high high and once hot, add 1 tbsp cooking oil. Place the patties in the frying pan with the dent side facing up. Fry for 2-3 minutes or until browned and crispy.
- Flip the patties and reduce the heat to medium-low. Continue to fry for 3-4 minutes.
- Check the patties are cooked through by piercing the thickest part with a toothpick. If the juices run clear then they're cooked. Alternatively, check with a cooking thermometer, the internal temperature should reach 70 °C (158 °F) .Tip: If the hambagu isn't cooked all the way through and is starting to burn, reduce the heat to the lowest setting and cover it with a lid. Once cooked through, rest on a plate while you make the sauce.
Sauce
- Using the same pan with the meat juices, add 2 tbsp Worcestershire sauce, 4 tbsp tomato ketchup, ½ tbsp dijon mustard and 2 tsp honey. Mix well and allow to bubble for 2-3 minutes until slightly thickened.
- Place the hamburgs on serving plates and drizzle the sauce over the top. Serve with your favorite sides and enjoy!
Notes
- If you want to make the hambagu patties ahead of time, you can mix, shape and refrigerate until it's time to cook.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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