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 Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, hamburger steak (ハンバーグステーキ). One of my favorites. This time, I’m gonna 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 popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Hamburger Steak (ハンバーグステーキ) is something that I’ve loved my whole life.

A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. The perfectly cooked hamburg steak is especially juicy and tasty! 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. ハンバーグって言葉が英語にないって知ってる？ So, we should call that dish a hamburger steak or Salisbury steak. だから、ハンバーガー・ステーキとかソールズベリー・ステーキって言うといいんだって。 I like a cheese topping on my hamburger steak. チーズが載ったハンバーグが. 常陸牛ハンバーグ. Japanese Wagyu beef top round cap off steak.

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

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):
  1. Prepare ground beef
  2. Get ground pork
  3. Make ready panko bread crumbs (40 g)
  4. Prepare To taste, salt and pepper
  5. Take milk
  6. Take eggs
  7. Prepare oil
  8. Take red wine, divided
  9. Get butter
  10. Take water
  11. Make ready ketchup
  12. Take tonkatsu sauce
Steps 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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