Tuesday, April 7, 2015

Teriyaki Hamburg Steak (Hambagu)....


One of my most popular all-time recipe posts has got to be Savoury Mushroom Salisbury Steak. I can't blame you, it's really a simple family dish but with a big impact at the table! Hamburg steak with teriyaki sauce is Japan's take on this favourite dish and very common in Japanese home-cooking. With a texture more like meatloaf than steak, the combo of panko crumbs and eggs makes it light enough to eat with chopsticks. Use your favourite ground meat or a combination, and the savoury sweet teriyaki sauce can be used for just about anything but it's particularly good with meat and fish. Served over a bed of vegetables, and rice on the side you've got a square meal everyone will love!


Teriyaki Hamburg Steak (Hambagu)
Makes 6 patties

1 Tbsp. oil, divided 1 medium onion, finely chopped
1/3 cup panko breadcrumbs (or use 1/4 cup regular breadcrumbs instead)
3/4 cup milk
1 lb. lean ground beef
1/2 lb. lean ground pork
1 egg
3/4 tsp. salt
ground black pepper
1 Tbsp. butter
teriyaki sauce
vegetables such as broccoli florets, green beans and carrots cut into sticks, steamed
Teriyaki Sauce:
1/2 cup mirin
1/4 cup soy sauce
1 Tbsp. sugar


Heat 2 tsp. oil in a large fry pan on medium-high and sauté onion well; set aside to cool. Place breadcrumbs in a small bowl and add the milk; allow liquid to be absorbed. This is key to getting the patties tender moist. In a large bowl, combine beef, pork, onions, soaked breadcrumbs and egg. Season with salt and pepper. 


Mix the meat well with hands until sticky. Make six meat balls and toss each ball from one hand to the other hand repeatedly; pat lightly on both sides to make them firm into patties; indent the centre with your thumb to avoid patties puffing up when cooking. 

Using disposable gloves makes patty-making mess-free!

Make a well in each patty with your thumb or it'll plump up like a football when cooking.

Heat remaining 1 tsp. oil and butter in a pan and cook hamburgers over medium heat until brown then flip to other side and cook until brown. Add 1/4 cup of hot water in the pan and cover with lid and steam hamburgers for a few minutes until done. Remove the lid and cook until the water is gone.In the meantime, steam your vegetables until crisp-tender.



To make the teriyaki sauce, heat the mirin in a small pan over low heat for two minutes then add the soy sauce and sugar; simmer for an additional one to two minutes. Plate the steamed vegetables on a serving platter. Top with hamburg steaks and pour some teriyaki sauce over with the remaining in a vessel to serve at the table.



Hamburg steak moist and tender with every bite and harmonious with savoury sweet teriyaki sauce! So-O good!  

Dinner is served! Teriyaki hamburg steaks over a medley of steamed veggies, steamed rice and homemade Caesar Salad. Western and Eastern elements marry in this meal just like the origins of Japanese hamburg.


Definitely a winner at our family table!





















If you like hamburger steaks, try my Savoury Mushroom Salisbury Steaks- equally delicious and the inspiration behind my Japanese twist!





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