Original: English

Diablo-Style Hamburger Steak (Hambagu)

A recipe for fluffy and juicy Diablo-style hamburgers, using Pure Select Mayonnaise as a binder. We present an authentic taste you can make at home, complete with side dishes and soup. Please try this umami-rich Devil's Hamburger that pairs perfectly with both rice and drinks.

Steps

Place about 140g onion and about 20g garlic for the hamburger and sauce into a food chopper and finely chop.
🕒 04:14
Roughly chop the carrot for the side dish.
🕒 05:40
Thaw the frozen broccoli under running water and thoroughly squeeze out excess water.
🕒 06:08
Lightly moisten the carrot with water, cover, and heat in a microwave for 2 to 2 and a half minutes.
🕒 07:43
For the soup, cut off the tough stems from 120g shiitake mushrooms, slice, and then coarsely mince.
🕒 16:35
Heat 1 tbsp olive oil in a frying pan and sauté the chopped onion and garlic. [TIP!] Sautéing the onion enhances its aroma and sweetness more than adding it raw. For a quicker method, you can microwave it, but sautéing is said to bring out the most flavor and aroma.
🕒 08:34
Transfer about 1/3 of the sautéed onion and garlic to a separate plate and set aside for the sauce.
🕒 10:38
Spread out the remaining sautéed onion and garlic to cool down. [TIP!] If mixed with meat while hot, the fat from the meat can easily render out, so it's important to cool it down before mixing.
🕒 10:51
Place 240g chilled ground mixed meat into a bowl, then add the cooled sautéed onion and garlic.
🕒 11:38
Add 2 tbsp panko breadcrumbs, 1 tbsp "Pure Select Mayonnaise", 2 tsp lard, 10 shakes garlic powder, black pepper to taste, 8 shakes "MSG(Ajinomoto)", and 2 pinches salt, then knead and mix well. [TIP!] Mayonnaise, with egg as its main ingredient, adds appropriate fat, resulting in a juicy finish. Additionally, the egg components help bind the mixture together.
🕒 12:01
Cover with plastic wrap and let the mixture rest in the refrigerator for a bit. [TIP!] If you have time, letting it rest chills the meat, reducing fat rendering and making it even more delicious.
🕒 15:35
Heat 2 tsp olive oil in a pot, sauté the minced shiitake mushrooms, and season lightly with a pinch of salt.
🕒 18:04
Add 320cc milk and 100cc water, then add 1 tbsp "Pure Select Mayonnaise", 1 tbsp consommé, and black pepper to taste, and simmer for a few minutes to complete the soup. [TIP!] By adding mayonnaise instead of butter, the soup gains richness and fat, making it delicious. Choosing a mayonnaise with low acidity is key.
🕒 18:38
Make the sauce. In a bowl, combine 4 tsp soy sauce, 1 tsp fish sauce, 2 tsp Mirin (Sweet Rice Wine), 2 tbsp water, 6 shakes "MSG(Ajinomoto)", 2 tsp olive oil, and the reserved sautéed onion and garlic. Mix well, then heat until boiling. [TIP!] Covering it to prevent moisture from evaporating prevents the sauce from becoming too thick.
🕒 20:32
Take out the rested hamburger mixture, pat it firmly to remove air, shape it flat, and lightly press the center.
🕒 22:15
Heat oil as needed in a frying pan and slowly cook the hamburger over medium-low heat.
🕒 23:03
Once browned, flip it over, cover, and steam-fry until cooked through.
🕒 23:26
Using the oil from the pan where the hamburgers were cooked, sauté the microwaved carrot, thawed broccoli, and corn, then season with salt and pepper to taste.
🕒 28:08
In the same frying pan, crack in the egg, add a little water, cover, and make a sunny-side up egg with a runny yolk.
🕒 30:06
Plate the cooked hamburger and pour the warmed sauce over it.
🕒 30:38
Serve with the sautéed side vegetables and fried egg to complete.
🕒 31:06