How to Make Juicy Japanese Hamburger Steak (Hambagu)

By Sudachi · 60 min

Ingredients

Instructions

1. Melt 2 tsp unsalted butter in a skillet over medium heat, then sauté ½ finely diced onion until golden and translucent. Move it to a wide bowl and let it cool completely.
2. Soak 4 tbsp panko in 3 tbsp whole milk to make a panade.
3. In a large bowl, knead 200 g ground beef, 100 g ground pork and ½ tsp salt for about 1 minute, taking care not to overwork it.
4. Add the panade, ¼ tsp black pepper and 1 pinch nutmeg to the bowl, and mix with your fingers until evenly combined. If the meat is lean, add ½ tbsp lard.
5. Gently knead, then divide into 2 equal portions for large servings, 3 for standard or 4 for small.
6. Toss each ball between your hands to expel air pockets. Shape into ovals about 2 cm thick and press a shallow dent into the center of one side. Smooth any cracks with your finger.
7. Put the patties in a wide lidded container and refrigerate for 20-30 minutes.
8. Heat ½ tbsp cooking oil in a skillet over medium heat. Place the patties dimple-side up and sear for about 2½ minutes, until the underside forms a thin brown crust.
9. Flip and fry the other side for 1½ minutes.
10. Add 1 tbsp water to the pan, cover and steam for 3 minutes. Turn off the heat and leave covered for 1 more minute.
11. Check that the patties reach 71-75°C (160-167°F) internally or that the juices run clear. Rest them on a wire rack for 1-2 minutes.
12. Return the pan to low heat, add 1 tbsp red wine and scrape up the browned bits with a spatula.
13. Stir in 2½ tbsp tomato ketchup, 1 tbsp Worcestershire sauce, ½ tbsp honey, ½ tsp smooth Dijon mustard, ½ tsp Japanese soy sauce and ⅛ tsp dashi granules. Simmer for about 1½ minutes until slightly thickened and syrupy. Off the heat, stir in 1 tsp unsalted butter until melted.
14. Serve the patties with the sauce spooned over them.

Summarized from Sudachi's video. Watch it for the details.

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