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.

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.