Chef Ryuji has authentically recreated Matsuya's immensely popular limited-time menu item, the "Uma-Toma Hamburg Steak." The combination of a meaty hamburg steak, a rich tomato sauce infused with Japanese dashi, and a perfectly runny onsen egg is so irresistible, you'll want to keep eating rice! This recipe allows you to enjoy the ultimate Uma-Toma Hamburg Steak at home, perfected with Ryuji's signature delicious touch while drawing inspiration from the restaurant's original flavor.
Ingredients
Main Ingredients (1 serving)
- Ground Beef and Pork 140g
- Grated Onion 15g
- Panko Breadcrumbs 1 tbsp
- Beef Tallow 1 tsp
- Mayonnaise 1 ½ tsp
- Garlic 10g
- Onion 45g
- Canned Whole Tomatoes 100g
- Onsen Egg 1
Seasonings
- Salt ⅓ tsp
- Aji-no-moto (Umami Seasoning) 3 dashes
- Black Pepper to taste
- Olive Oil 2 tsp
- Oil 2 tsp
- [A] Ketchup 1 tsp
- [A] Soy Sauce ½ tsp
- [A] Hondashi (Japanese Dashi Powder) ⅓ tsp
- [A] Consomme Powder ⅓ tsp
- [A] Black Pepper to taste
- [A] Salt 1 pinch
Steps
- Prepare 10g of garlic. Coarsely mince 5g of it, and grate the remaining 5g.
- In a bowl, combine 140g ground beef and pork, 15g grated onion, 1 tbsp panko breadcrumbs, 3 dashes Aji-no-moto (umami seasoning), 1 tsp beef tallow, 1 ½ tsp mayonnaise, black pepper to taste, and ⅓ tsp salt.
- Knead the ingredients well and shape them. Create an indentation in the center and chill in the refrigerator until ready to cook. 【Chef's Tip!】 Indenting the center ensures even cooking and prevents the juices from overflowing.
- Finely chop 45g of onion for the tomato sauce.
- Defrost the frozen 100g canned whole tomatoes in the microwave.
- Heat 2 tsp olive oil in a frying pan and sauté the coarsely minced 5g of garlic.
- When the garlic starts to sizzle, add the finely chopped 45g of onion and sauté thoroughly until the moisture evaporates and the sweetness concentrates.
- Add the defrosted 100g canned whole tomatoes and continue to sauté.
- Add 1 tsp ketchup, ½ tsp soy sauce, ⅓ tsp Hondashi (Japanese dashi powder), ⅓ tsp consomme powder, black pepper to taste, and 1 pinch salt.
- Add the grated 5g of garlic, cook briefly to mellow its aroma, and finish the sauce.
- Heat 2 tsp oil in a frying pan and pan-fry the chilled hamburg steak over medium heat.
- Once one side of the hamburg steak is browned, flip it over, cover with a lid, and steam-fry. 【Chef's Tip!】 Chilling it in the refrigerator until just before cooking prevents the fat from melting too quickly when you start frying, locking in the meat juices.
- Once both sides are perfectly browned, add a small amount of water, cover with a lid, and steam-fry to ensure it's cooked through. 【Chef's Tip!】 Adding water and steam-frying prevents the hamburg steak from burning and results in a fluffy interior.
- Plate the cooked hamburg steak, then add a small amount of the remaining cooking oil from the pan to the sauce and warm it up.
- Adjust the sauce's consistency and pour it over the hamburg steak.
- Finally, place 1 onsen egg on top of the hamburg steak. Serve!
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。