Best Japanese Hamburg Steak

By No Recipes · 60 min

Ingredients

Instructions

1. Grate the onion and cabbage finely (grater large holes) into a pan on a scale: 150 g onion and 100 g cabbage.
2. Stir in 3 tablespoons sake and 1/2 teaspoon salt, cover, and bring to a boil over high heat. Reduce to low and steam for 5 minutes.
3. Remove the lid. If liquid pools in the pan, cook uncovered until it is gone, keeping the vegetables juicy.
4. Transfer the vegetables to a bowl and let them cool to room temperature.
5. Add 30 g panko, 3 tablespoons milk, 2 tablespoons mayonnaise, 10 g powdered gelatin, 1/4 teaspoon black pepper and 1/8 teaspoon nutmeg to the bowl and stir until evenly combined.
6. Add 500 g lean ground beef and use chopsticks to mix the panade through the meat until crumbly.
7. Divide into 6 portions. Toss each between your hands to remove air pockets, then shape into smooth ovals free of creases.
8. Preheat a large non-stick pan over medium heat, add 2 teaspoons vegetable oil, and fry the patties with space between them until well browned, about 3 minutes.
9. Flip and brown the other side for about 2 minutes.
10. Add 1/3 cup water to the pan and cover quickly. Adjust heat to keep a gentle steam from the lid and cook for 5 to 6 minutes.
11. Transfer the patties to a plate.
12. Add 1/4 cup red wine to the pan and boil until the alcohol smell is gone and it starts to thicken.
13. Add 3 tablespoons ketchup, 1 tablespoon oyster sauce and 1 tablespoon Worcestershire sauce, and boil while stirring until a thick, glossy sauce forms.
14. Pour the sauce over the patties.

Summarized from No Recipes's video. Watch it for the details.

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OnionMilkCabbageGround beefPanko