Steps

1. Take out the ground mixed meat and bacon from the freezer and keep them chilled for immediate use.
   🕒 05:52
2. Finely chop half of the onion (1) and thinly slice the other half.
   🕒 06:08
3. Thinly slice the carrot (1).
   🕒 06:21
4. Place the sliced onion and carrot in a heatproof container, add 2 pinches of salt and 1 tbsp of olive oil, and mix.
   🕒 06:30
5. Place the finely chopped onion in a heatproof bowl, add 2 pinches of salt, and mix.
   🕒 06:57
6. Cover each with plastic wrap and microwave for 3 minutes.
   🕒 06:57
7. While microwaving, combine 2 tbsp panko breadcrumbs, 2 tsp milk, 1 tsp granulated consommé, and 1 tsp powdered gelatin in a bowl and mix well.
   🕒 07:08
8. Finely chop the garlic (1 clove).
   🕒 08:04
9. Finely chop the bacon (30g).
   🕒 08:08
10. Spread out the microwaved finely chopped onion, cover with plastic wrap, and chill in the freezer. [This is the key!] If you mix hot onion into the meat, the meat will fall apart. Chilling it in the freezer saves the trouble of using an ice bath.
    🕒 08:28
11. Put the chilled ground mixed meat (300g) into a bowl, add 3g of salt, and knead about 10 times until it forms a cohesive mass.
    🕒 08:43
12. Add all of the prepared panko and milk mixture and knead again about 10 times until well combined.
    🕒 09:08
13. Add 7 dashes of nutmeg, 4 dashes of black pepper, 1 egg yolk, and the finely chopped bacon, and mix gently.
    🕒 09:26
14. Add the chilled finely chopped onion and mix lightly.
    🕒 09:47
15. Lightly oil your palms, shape the hamburg steak mixture into balls, and gently drop them about 10 times to remove air.
    🕒 10:04
16. Heat a frying pan over high heat, add the hamburg steaks without oil, and shape them by pressing the center with the back of a spoon. [This is the key!] It's important to sear at high heat quickly to lock in the meat's umami.
    🕒 10:28
17. Sear one side for 2 minutes, then flip and cook the other side for 2 minutes.
    🕒 11:08
18. Wrap the browned hamburg steaks in aluminum foil, place them on a plate, and keep warm.
    🕒 11:59
19. Leaving the oil from searing the hamburg steaks in the pan, reduce heat to medium-low. Add the microwaved sliced onion and carrot, and the hand-torn maitake mushrooms (1 pack) and sauté.
    🕒 12:15
20. Add the minced garlic, 1/2 can of demiglace sauce, 1/2 tbsp ketchup, 1/2 tbsp Worcestershire sauce, and 1/2 tbsp honey. Mix well, then add 100cc of water and mix again.
    🕒 12:45
21. Add the warmed hamburg steaks to the sauce, cover loosely with aluminum foil, and simmer over low heat (approx. 85°C) for 20 minutes. [This is the key!] Long simmering will make the meat dry, so simmer for 20 minutes to bring out the umami.
    🕒 13:56
22. At the end of simmering, add 10g of butter and stir until melted to emulsify the sauce.
    🕒 15:18
23. Place the braised hamburg steak on a plate, generously spoon over the sauce, and top with fresh cream to taste, black pepper to taste, and sansho pepper to taste if desired. Serve.
    🕒 15:36
24. (Variation) Mix 1-2 tbsp curry powder into the sauce, place sliced cheese to taste on top of the hamburg steak, cover with aluminum foil, and steam for 1 minute.
    🕒 15:53
25. (Variation) Wrap the steamed hamburg steak in aluminum foil, drizzle with demiglace sauce, and finish it Tsubame Grill style.
    🕒 16:26