This is a revolutionary superb hamburg steak recipe that skips the hassle of eggs, fried onions, and kneading meat, and can be completed in as little as 10 minutes if you're quick. Enjoy the simple yet profound flavor featured on NHK Asaichi in your own home.
Ingredients
Main Ingredients (2 servings)
- 250g ground mixed meat
- 1/4 onion
- 10g bread crumbs
- 1 tbsp sake
Seasonings
- 1/4 tsp salt
- [A] 3 tbsp tomato ketchup
- [A] 3 tbsp mirin
- [A] 1 tbsp medium-thick sauce
- [A] 1 tsp soy sauce
Steps
- Grate 1/4 onion. If you don't have a grater, mince it as finely as possible.
- Place 250g ground mixed meat in a bowl and chill in the refrigerator.
- Add 1/4 tsp salt, 10g bread crumbs, and the grated onion to the bowl.
- Gently mix by clenching your hands about 10 times until the ingredients are uniform. [This is the key!] Do not knead the meat too much to preserve its natural texture.
- Divide the meat mixture into two portions and shape them into round patties by tossing them between your right and left hands.
- Flatten the round hamburg steaks to about 2cm thickness. Smooth out any cracks on the surface. [This is the key!] Since this is an egg-free recipe, there's no need to create an indentation in the center.
- Heat a frying pan over medium heat for about 30 seconds to 1 minute, then add a small amount of oil.
- Place the hamburg steak patties in the frying pan and cook over medium heat for 3 minutes to brown.
- Once the hamburg steaks are browned, drain excess oil from the frying pan over low heat.
- Pour 1 tbsp sake around the edges of the frying pan, avoiding the hamburg steaks directly. Immediately cover with a lid and steam-fry over low heat for 5 minutes.
- Mix the sauce ingredients. Combine 3 tbsp tomato ketchup, 3 tbsp mirin, 1 tbsp medium-thick sauce, and 1 tsp soy sauce in a bowl.
- After 5 minutes, remove the lid and check if the hamburg steaks have risen and puffed up.
- Remove the hamburg steaks to a plate. Add all the mixed sauce ingredients to the meat juices remaining in the frying pan.
- Bring to a boil over medium heat and reduce, dissolving the delicious meat juices stuck to the bottom of the pan into the sauce. [This is the key!] Rest the hamburg steaks during this time to allow the juices to settle.
- Turn off the heat once the alcohol in the sauce has evaporated and it has thickened well.
- Pour the sauce over the hamburg steaks plated and serve.
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