Hamburger Steak (ハンバーグステーキ)
Hamburger Steak (ハンバーグステーキ)

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hamburger steak (ハンバーグステーキ). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Hamburger Steak (ハンバーグステーキ) is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Hamburger Steak (ハンバーグステーキ) is something which I’ve loved my entire life.

Japanese Hamburger Steak, or we call it Hambāgu (ハンバーグ) or Hambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and at Yoshoku (Japanese style western food) restaurants. Unlike the hamburger steaks we enjoy in the UK, this hanbagu is thicker and smaller in shape, and made with panko breadcrumbs and katakuriko potato starch for a lighter yet juicier steak. Serve topped with plenty of the savoury sauce and a crisp salad on the side.

To begin with this particular recipe, we have to first prepare a few components. You can cook hamburger steak (ハンバーグステーキ) using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):
  1. Make ready 1/2 kg ground beef
  2. Make ready 1/4 kg ground pork
  3. Take 2/3 cup panko bread crumbs (40 g)
  4. Prepare To taste, salt and pepper
  5. Get 4 tbsp milk
  6. Make ready 2 eggs
  7. Prepare 1 tbsp oil
  8. Get 12 tbsp red wine, divided
  9. Get 2 tbsp butter
  10. Get 6 tbsp water
  11. Prepare 6 tbsp ketchup
  12. Make ready 6 tbsp tonkatsu sauce
Instructions to make Hamburger Steak (ハンバーグステーキ):
  1. Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined.
  2. Divide mixture into four patties, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to let the meat flavours mix and the fats solidify.
  3. Heat 1 tbsp oil in a large pan under medium heat. Gently place the patties on the pan, indenting the centre of each with your fingers. The indentation should rise as the patty cooks.
  4. Cook the patties until brown at the bottom, around 3 minutes. Flip them over, and continue cooking until the other side is browned as well, another 3 minutes.
  5. Reduce the heat to low, and add 6 tbsp of red wine. Cover and let steam until the juices run clear and the internal temperature reaches 70°C (160°F), about 10–15 minutes. Increase heat to medium until the wine evaporates. Transfer patties to a plate and set aside.
  6. In the same pan (do not clean it!) melt butter under medium low heat, and deglaze the pan with ketchup, tonkatsu sauce, the remaining red wine, and water. Mix well. Increase heat to medium and cook until the sauce thickens.
  7. Serve patties with the sauce drizzled on top.

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