Hamburger Steak

Hamburger steak is essentially Japanese meatloaf in patty form. Many of the ingredients are the same—softened onions, breadcrumbs, milk, egg, etc. The only difference is meatloaf takes an hour in the oven and this is cooked on a stovetop in minutes. I usually make a sauce that combines tonkatsu sauce, ketchup, and sake, but lately we’ve been eating it with daikon oroshi (grated daikon) and ponzu. It’s a refreshing spin and one of my husband’s favorites.


hamburgsteak_3033_1024
hamburgsteak_3037_1024
hamburgsteak_3041_1024
hamburgsteak_3053_1024hamburgsteak_3045_1024
hamburgsteak_3064_1024

Hamburger Steak
ハンバーグステーキ

Adapted from ぜひ覚えたいおかず
Makes 4 servings

2 tsp oil
1/2 onion, chopped medium
1/2 cup panko
2 Tbsp milk
3/4 lb (400g) ground beef
1 egg, beaten
2/3 tsp salt
pinch ground pepper
pinch ground nutmeg
1 Tbsp sake
daikon, grated
ponzu

Heat oil in a small skillet over medium heat. Add the onions and saute until translucent and soft, about 5–6 mins. Set aside to cool a bit.

Put the panko in a small bowl and sprinkle with the milk.

In a large bowl, add the ground beef, cooked onion, panko, egg, salt, pepper, and nutmeg. Mix using a fork (or if you’re not patient enough like me, use your hands). Once combined, divide the mixture in 4 parts and shape into oval patties, about 1 inch thick.

Heat a large skillet with additional oil (about 1 1/2 Tbsp) over high heat. When pan is hot, add the patties. If you can’t fit all 4 patties, cook 2 at a time and use half the oil with each batch. Cook for 1 min to brown, then turn heat to low and cook for an additional 2 mins. Flip the patties. Again, turn the heat to high and cook for 1 min. Then, lower the heat, add the sake, then quickly cover and cook for 3 mins. Uncover and check to see if it’s done by poking. The patties should be firm and the juices that run should be clear (Mine weren’t quite done at this point, so I covered and cooked for a couple more mins.).

Serve topped with daikon and ponzu.

This entry was posted in Contemporary Recipes, Favorites, Meat and tagged , , , , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

3 Comments

  1. Posted March 11, 2013 at 9:55 am | Permalink

    I make a similar recipe for my 15 month old son and he LOVES it! Such a great family recipe.

  2. Karen C.
    Posted March 11, 2013 at 11:14 am | Permalink

    Grated daikon is such a good idea… I still like it with the Worcestershire sauce.

  3. Posted March 11, 2013 at 3:28 pm | Permalink

    One of the rare dishes I could read on a Japanese menu ;-) I have never tasted the Japanese hamburger, but I’m sure I would like it. Nutmeg sounds very surprising and intriguing here. I must add it one day to my hamburgers and see the difference.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  • my foodgawker gallery
    Certified Yummly Recipes on Yummly.com
    Top Food Blogs
  • Meta