Japanese Hamburger Steak, or “Hambagu,” is a delightful fusion of Western and Japanese culinary traditions that has captured the hearts and taste buds of many. This dish, which features a juicy, seasoned ground meat patty, is often served with a rich, savory sauce that elevates its flavor profile to new heights. Originating in Japan during the Meiji era, Hamburger Steak has evolved into a beloved comfort food, often enjoyed in homes and restaurants alike.
What I love most about Japanese Hamburger Steak is its incredible versatility. The tender texture and umami-rich taste make it a favorite among both children and adults. Whether served with a side of fluffy rice, fresh vegetables, or even a creamy potato salad, this dish is not only delicious but also convenient for busy weeknight dinners. Join me as we explore the art of making this scrumptious Japanese Hamburger Steak, and discover why it has become a staple in so many households!
Ingredients:
- 500g ground beef (preferably a mix of lean and fatty)
- 1 small onion, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Sauce:
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard (optional)
Preparing the Mixture
- In a small bowl, combine the panko breadcrumbs and milk. Let it sit for about 10 minutes until the breadcrumbs absorb the milk and become soft. This will help keep the hamburger steak moist.
- While the breadcrumbs are soaking, finely chop the onion. You can use a food processor for this if you want to save time. Sauté the chopped onion in a small pan over medium heat with a little oil until they are translucent and fragrant, about 5 minutes. Let them cool slightly.
- In a large mixing bowl, combine the ground beef, soaked panko, sautéed onions, egg, soy sauce, Worcestershire sauce, salt, and black pepper. Use your hands to mix everything together gently. Be careful not to overwork the meat, as this can make the patties tough.
- Once everything is well combined, divide the mixture into four equal portions. Shape each portion into a patty, about 1 inch thick. Make a small indentation in the center of each patty with your thumb; this helps them cook evenly and prevents them from puffing up.
Cooking the Hamburger Steaks
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
- Cook the patties for about 4-5 minutes on one side without moving them. This will help create a nice crust. Once they are browned, flip them over and reduce the heat to medium. Cook for another 4-5 minutes on the other side.
- To ensure the patties are cooked through, you can use a meat thermometer. The internal temperature should reach 70°C (160°F). If you dont have a thermometer, you can cut one open to check that its no longer pink inside.
- Once cooked, remove the patties from the skillet and set them aside on a plate. Cover them with aluminum foil to keep them warm while you prepare the sauce.
Making the Sauce
- In the same skillet, reduce the heat to medium-low. Youll want to use the flavorful drippings left in the pan. Add the ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard (if using) to the skillet.
- Stir the sauce well, scraping up any browned bits from the bottom of the pan. This will add extra flavor to your sauce. Let it simmer for about 3-4 minutes until it thickens slightly.
- Once the sauce has thickened, taste it and adjust the seasoning if necessary. You can add a pinch of salt or a bit more sugar depending on your preference.
Assembling the Dish
- To serve, place a hamburger steak on each plate. Spoon a generous amount of the sauce over the top of each patty.
- For a complete meal, I love to serve these with a side of steamed rice and some sautéed vegetables, like green beans or carrots. You can also add a simple salad for freshness.
- Garnish with chopped green onions or sesame seeds for an extra touch of flavor and presentation.
Tips for Perfect Hamburger Steaks
Conclusion:
In summary, this Japanese Hamburger Steak recipe is a must-try for anyone looking to elevate their dinner game with a dish that is both comforting and packed with flavor. The combination of juicy, tender beef infused with umami-rich ingredients creates a delightful experience that will leave your taste buds dancing. Plus, the savory sauce drizzled over the top adds an irresistible touch that makes this dish truly special. For serving suggestions, consider pairing your Japanese Hamburger Steak with a side of fluffy rice and a fresh salad to balance the richness of the meat. You can also experiment with variations by adding different vegetables to the mix, such as finely chopped mushrooms or grated carrots, to enhance the flavor and nutrition. If you’re feeling adventurous, try serving it with a side of creamy mashed potatoes or even a tangy coleslaw for a unique twist. I encourage you to give this recipe a try and share your experience with friends and family. Whether you’re cooking for a special occasion or just a cozy weeknight dinner, this Japanese Hamburger Steak is sure to impress. Don’t forget to let me know how it turns out for you! Happy cooking! Print
Japanese Hamburger Steak: A Delicious Guide to Making This Savory Dish
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Juicy hamburger steaks made with ground beef and sautéed onions, served with a savory sauce. Perfect alongside rice and vegetables for a comforting meal.
Ingredients
Scale
- 500g ground beef (preferably a mix of lean and fatty)
- 1 small onion, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard (optional)
Instructions
- In a small bowl, combine the panko breadcrumbs and milk. Let it sit for about 10 minutes until the breadcrumbs absorb the milk and become soft.
- Finely chop the onion and sauté in a small pan over medium heat with a little oil until translucent, about 5 minutes. Let cool slightly.
- In a large mixing bowl, combine the ground beef, soaked panko, sautéed onions, egg, soy sauce, Worcestershire sauce, salt, and black pepper. Mix gently with your hands, being careful not to overwork the meat.
- Divide the mixture into four equal portions and shape each into a patty, about 1 inch thick. Make a small indentation in the center of each patty.
- Heat vegetable oil in a large skillet over medium-high heat. Place the patties in the skillet, ensuring not to overcrowd.
- Cook for 4-5 minutes on one side until browned, then flip and reduce heat to medium. Cook for another 4-5 minutes.
- Check for doneness with a meat thermometer (internal temperature should reach 70°C/160°F) or cut one open to ensure its no longer pink.
- Remove patties from the skillet and cover with aluminum foil to keep warm.
- In the same skillet, reduce heat to medium-low and add ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard (if using).
- Stir well, scraping up browned bits from the pan. Let simmer for 3-4 minutes until slightly thickened.
- Taste and adjust seasoning if necessary.
- Serve each hamburger steak on a plate and spoon sauce over the top.
- Pair with steamed rice and sautéed vegetables, and garnish with chopped green onions or sesame seeds.
Notes
- For added flavor, consider mixing in herbs or spices to the beef mixture.
- These hamburger steaks can be made ahead of time and reheated, making them a great option for meal prep.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
