Hamburger steak | Hambagu

Hamburg (ハンバーグ) is a mince meat steak.

It is one of the popular menu for the both at home and restaurants.

Just like western people love steaks, we love Hambagu in Japan.

It isn't expensive to make it. But the result is amazing!!

I mean, it is lot better than ordinary steaks. Once you cooked this, you'll never spend your money for cheap steaks!!

[Serving] 2-3 serves

[Prep time] 15 mins (Does not include time to soak Kombu)

[Cook time] 30 mins

[Storage] Sauce: 3-4 days in a fridge

[Difficulty] C *(A=Hard E=Easy)

---

[Ingredients] (GRAM)

[Kombu Dashi]

-Kombu (Dried kelp) 2g

-Water 220ml

[The patty]

-Beef mince (10-20% fat) 600g

-Salt 1.25tsp (6g)

-Gelatin 1.5tsp (6g)

-Kombu Dashi 3tbsp (45ml)

-Black pepper some

[Sauce]

-Remaining Kombu dashi

-Onion 1/2 (90-100g)

-Apple 1 (140-150g)

-Garlic (as peeled) 10g

-Ginger (as peeled) 20g

-Sake 2tbsp (30ml)

-Mirin 2tbsp (30ml)

-Sugar 1tsp (5g)

-Soy sauce 3tbsp (45ml)

---

[Ingredients] (OUNCE)

[Kombu Dashi]

-Kombu (Dried kelp) 0.07oz

-Water 7.7oz

[The patty]

-Beef mince (10-20% fat) 1.32lb

-Salt 1.25tsp (0.2oz)

-Gelatin 1.5tsp (0.2oz)

-Kombu Dashi 3tbsp (1.6oz)

-Black pepper some

[Sauce]

-Remaining Kombu dashi

-Onion 1/2 (3.2-3.5oz)

-Apple 1 (4.9-5.3oz)

-Garlic (as peeled) 0.35oz

-Ginger (as peeled) 0.71oz

-Sake 2tbsp (1oz)

-Mirin 2tbsp (1oz)

-Sugar 1tsp (0.2oz)

-Soy sauce 3tbsp (1.6oz)

[Recipe video]

(Chapter)

0:00 How to make Hambagu patty

3:05 Hambagu sauce recipe

5:02 How to cook Hambagu

---

[Instruction]

[Chapter 1: How to make Hambagu patty」

1. Soak Kombu and water for 1hr to overnight

2. Take 3tbsp from it, and warm (Keep the rest for the sauce)

3. Dissolve it with the gelatine and salt

4. Add to the beef. Mix lightly. Don't squash hard

5. Portion 200g

6. Gently squash the patty to shape a ball

7. Smash onto your hand 10 times

8. Flatten to 1.5 cm (0.6 inch)

9. Brush with oil. Cover, and chill 1hr

[Chapter 2: Hambagu sauce recipe]

1. Grate the veggies

2. Put everything on a pan except soy sauce

3. Cook on medium heat until mostly evaporated

4. Remove kombu. Add soy sauce

5. Boil again, done

[Chapter 3: How to cook Hambagu]

1. Cold pan. Vege oil. Patty on

2. Put black pepper on the patty

3. Cover with foil. Cook on Medium high heat 4-5 mins

4. Once it looks white, rest 3 mins with the foil

5. Back on medium high heat. (Keep the foil on if it was still pinky)

6. Pour the juice on the pan to the meat

7. Once the other side is coloured, reheat the sauce

8. Turn off the heat.