Original: English

Braised Hamburg Steak (Hambagu) - Chef Approved

Chef Hayato Morita, a "Meat Genius" with a 7-year waiting list for reservations, shares his ultimate and easiest braised hamburg steak recipe, developed from over 100,000 creations. Packed with professional secrets, including time-saving techniques using a microwave and freezer, and methods to enhance umami with maitake mushrooms. The combination of fluffy, juicy hamburg steak and rich sauce creates an inducing deliciousness you'll want to share with your loved ones.

📖Cooking Basics

dry（tantanmen）

Steps

Take out the ground mixed meat and bacon from the freezer and keep them chilled for immediate use.
🕒 05:52
Finely chop half of the onion (1) and thinly slice the other half.
🕒 06:08
Thinly slice the carrot (1).
🕒 06:21
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
Place the finely chopped onion in a heatproof bowl, add 2 pinches of salt, and mix.
🕒 06:57
Cover each with plastic wrap and microwave for 3 minutes.
🕒 06:57
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
Finely chop the garlic (1 clove).
🕒 08:04
Finely chop the bacon (30g).
🕒 08:08
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
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
Add all of the prepared panko and milk mixture and knead again about 10 times until well combined.
🕒 09:08
Add 7 dashes of nutmeg, 4 dashes of black pepper, 1 egg yolk, and the finely chopped bacon, and mix gently.
🕒 09:26
Add the chilled finely chopped onion and mix lightly.
🕒 09:47
Lightly oil your palms, shape the hamburg steak mixture into balls, and gently drop them about 10 times to remove air.
🕒 10:04
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
Sear one side for 2 minutes, then flip and cook the other side for 2 minutes.
🕒 11:08
Wrap the browned hamburg steaks in aluminum foil, place them on a plate, and keep warm.
🕒 11:59
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
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
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
At the end of simmering, add 10g of butter and stir until melted to emulsify the sauce.
🕒 15:18
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
(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
(Variation) Wrap the steamed hamburg steak in aluminum foil, drizzle with demiglace sauce, and finish it Tsubame Grill style.
🕒 16:26