Original: English

Simmered Hamburg Steaks (Hambagu)

Chef Kasahara's exquisite simmered hamburg steaks。 The Japanese-style demi-glace sauce is the secret, making it foolproof for beginner cooks. This dish, packed with juicy hamburg and plenty of vegetables, is perfect for cold weather and can be enjoyed like a stew. A guaranteed crowd-pleaser for the whole family!

📖Cooking Basics

miso（ramen）

Steps

Finely chop 1/2 onion.
🕒 01:59
Peel and cut 1 potato into bite-sized pieces.
🕒 03:17
Trim the stems and separate 1 pack of shimeji mushrooms by hand.
🕒 03:31
Separate 1/2 head of broccoli into florets.
🕒 02:13
Remove the stem and cut 1 tomato into wedges.
🕒 04:08
In a bowl, combine 300g ground beef and pork mix, [A] 1/2 tsp salt, pepper (to taste), 1 egg, 30g panko breadcrumbs, and 50cc milk. Knead until sticky. (Key Tip!) Spreading your fingers while kneading will create a sticky texture, resulting in a smoother mouthfeel.
🕒 04:25
Once sticky, add the chopped 1/2 onion and gently mix. (Key Tip!) Over-kneading the onion will release moisture, so mix it gently.
🕒 05:45
(Optional) If time permits, let the mixture chill in the refrigerator for about 30 minutes.
🕒 06:40
In a separate bowl, combine [B] 1 tbsp miso and 200cc water, and dissolve the miso.
🕒 06:57
Add [B] 1 tbsp soy sauce, 1 tbsp sugar, and 3 tbsp tomato ketchup. Mix well to create the Japanese-style demi-glace sauce.
🕒 07:17
Heat 1 tbsp vegetable oil in a frying pan over medium heat. Divide the hamburg mixture into 4 portions, shape them into oval patties, removing air bubbles. Place them in the cold pan and make a slight indentation in the center. (Key Tip!) Wetting your hands makes shaping easier. Starting in a cold pan allows for even cooking, and indenting the center ensures uniform heat distribution.
🕒 07:59
Cook over medium heat, shaking the pan to prevent sticking, until both sides are nicely browned. (Key Tip!) Ground meat browns quickly, so be careful not to burn it. It's okay if it's not cooked through, as it will be simmered later.
🕒 09:47
Once browned on both sides, transfer the hamburg steaks to a plate or heatproof dish.
🕒 11:55
Leaving the oil in the same pan, quickly sauté the chopped 1 pack of shimeji mushrooms and 1 potato. (Key Tip!) Sautéing in the pan with the residual meat juices will enhance the flavor.
🕒 12:20
Add the prepared Japanese-style demi-glace sauce and bring to a boil to evaporate the alcohol from the sake.
🕒 12:51
Return the hamburg steaks to the pan, cover, and simmer over medium-low heat for about 10 minutes. (Key Tip!) If meat juices are actively bubbling out, it's a sign that the hamburg is cooked through.
🕒 13:13
After simmering, add the chopped 1 tomato and 1/2 head of broccoli. Cover and cook over medium heat for about 2 minutes. (Key Tip!) Add broccoli towards the end to prevent it from losing its vibrant color.
🕒 16:29
Sprinkle pizza cheese (to taste) over the hamburg steaks, cover, and cook for about 1 minute until the cheese is melted.
🕒 17:18
Serve on a plate to enjoy.
🕒 17:53