Hamburger Steak (ハンバーグステーキ)
Hamburger Steak (ハンバーグステーキ)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, hamburger steak (ハンバーグステーキ). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Hamburger Steak (ハンバーグステーキ) is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Hamburger Steak (ハンバーグステーキ) is something that I have loved my entire life.

Japanese Hamburger Steak, or we call it Hambāgu (ハンバーグ) or Hambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and at Yoshoku (Japanese style western food) restaurants. Great recipe for Hamburger Steak (ハンバーグステーキ). Unlike the hamburger steaks we enjoy in the UK, this hanbagu is thicker and smaller in shape, and made with panko breadcrumbs and katakuriko potato starch for a lighter yet juicier steak.

To begin with this particular recipe, we must prepare a few components. You can have hamburger steak (ハンバーグステーキ) using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):
  1. Get ground beef
  2. Make ready ground pork
  3. Get panko bread crumbs (40 g)
  4. Make ready To taste, salt and pepper
  5. Make ready milk
  6. Prepare eggs
  7. Take oil
  8. Make ready red wine, divided
  9. Get butter
  10. Make ready water
  11. Prepare ketchup
  12. Prepare tonkatsu sauce
Instructions to make Hamburger Steak (ハンバーグステーキ):
  1. Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined.
  2. Divide mixture into four patties, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to let the meat flavours mix and the fats solidify.
  3. Heat 1 tbsp oil in a large pan under medium heat. Gently place the patties on the pan, indenting the centre of each with your fingers. The indentation should rise as the patty cooks.
  4. Cook the patties until brown at the bottom, around 3 minutes. Flip them over, and continue cooking until the other side is browned as well, another 3 minutes.
  5. Reduce the heat to low, and add 6 tbsp of red wine. Cover and let steam until the juices run clear and the internal temperature reaches 70°C (160°F), about 10–15 minutes. Increase heat to medium until the wine evaporates. Transfer patties to a plate and set aside.
  6. In the same pan (do not clean it!) melt butter under medium low heat, and deglaze the pan with ketchup, tonkatsu sauce, the remaining red wine, and water. Mix well. Increase heat to medium and cook until the sauce thickens.
  7. Serve patties with the sauce drizzled on top.

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