Easy Japanese Hamburg Steak (ハンバーグ Hambāgu)

Von No Recipes · 45 Min.

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Zubereitung

1. Grate 150 g onion and 100 g cabbage finely into a pan set on a scale.
2. Add 3 tablespoons sake and 1/2 teaspoon salt, cover, and bring to a boil over high heat, then lower to low and steam for 5 minutes.
3. Lift the lid and check for pooling liquid. If there is some, cook uncovered until it is gone but the vegetables are still juicy.
4. Move the vegetables to a bowl and let them cool to room temperature.
5. Make the panade: stir 30 g panko, 3 tablespoons milk, 2 tablespoons mayonnaise, 10 g powdered gelatin, 1/4 teaspoon black pepper and 1/8 teaspoon nutmeg into the vegetables until evenly mixed.
6. Add 500 g lean ground beef and mix with chopsticks, marbling the panade through the meat. The mixture should be crumbly.
7. Divide into 6 equal portions. Toss each between your hands firmly to remove air pockets, then smooth out creases and shape into an oval.
8. Preheat a large non-stick pan over medium heat and add 2 teaspoons vegetable oil. Add the patties with space between them, and fry about 3 minutes until well browned, then flip and brown the other side about 2 minutes more.
9. Add 1/3 cup water to the pan, cover quickly, and adjust the heat to keep a gentle stream of steam. Cook the patties 5-6 minutes, then move them to a plate.
10. For the sauce, add 1/4 cup red wine to the pan and boil until the alcohol smell fades and it starts to thicken.
11. Stir in 3 tablespoons ketchup, 1 tablespoon oyster sauce and 1 tablespoon Worcestershire sauce, and boil while stirring until a thick, glossy sauce forms. Pour over the patties.

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