Aunt Ryoko’s Japanese Hamburger Steak (a.k.a. Hambagu)

Aunt Ryoko’s Japanese Hamburger Steak (a.k.a. Hambagu)

from thejapanesekitchen.com
35 min

Japanese-style hamburger steak cooked in stock, soy sauce, and ketchup.

Ingredients

  • 1 pound ground beef
  • 1/2 medium onion (minced)
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 2 tablespoon milk or cream
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • pepper
  • 1-2 teaspoon vegetable oil (for frying)
  • 1 1/2 -2 cups beef stock (low sodium)
  • 1 tablespoon soy sauce
  • 1 tablespoon Worchester sauce (optional)
  • 1/2 red, green, or yellow pepper (julienned)

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Make the hamburger steak by mixing the ingredients. Mix well with your hands and divide the meat into eight portions.

  3. 3

    Heat a frying pan large enough to hold all the meat. Add 1-2 teaspoons of vegetable oil when the pan is hot, then place hamburger steak. They can be snuggly as they shrink in portion size as a cook. Work in batches if the pan is not large enough to hold all the hamburgers.   

  4. 4

    On medium-high, brown each side well, then transfer to a plate.

  5. 5

    If there is excess oil, use a paper towel to remove the extra oil from the pan. Make sure to keep all the meat juice. Bring the frying pan back to the stove, add half of the beef stock, and deglaze the pan by scraping the bottom. Once the pan is deglazed, add the remaining stock, turn the heat low, and add ketchup, soy sauce, and Worcester sauce. Mix well.

  6. 6

    Return the hamburger to the frying pan with any juice from the plate. Turn the heat low and partially cover the pan. Cook for 10-15 minutes: turn the meat once or twice to prevent dryness. Add peppers and cook for another 1-2 minutes.

  7. 7

    Turn the heat off and let the hamburger rest in the sauce before serving.