Easy Japanese Dishes Pt. 3 - Japanese Hamburger Steak (Hambagu)
The last post on the theme of easy Japanese dishes features a Japanese version of the classic Western hamburger, hambagu, or hamburger steak patty. I'm including a couple of miso soups, a vegetable side dish and some pudding (or purin, in Japanese) to finish things off.
The recipe for the hamburger comes from TabiEats and it was meant to be used in a bento box. Instead, I used the hamburger as a topping for leftover Japanese mixed rice.
Hamburger Steak Mixed Rice Bowl
Hamburger Steak Patty - for 2 patties
100 gm /~1/4 pound ground beef or chicken
30-40 gm enoki mushroom base, shredded
1/8th finely diced onion (or 1 tsp fried onions)
1/4 tsp salt
few grinds of pepper
Ground beef and shredded enoki mushroom base
Mix all the hamburger patty ingredients together well. Shape into patty to get out the air. Divide into 2 and reshape into hamburger steak patty. Make a small depression in the center as the middle puffs up during frying. Pan fry over medium heat in 1 tsp vegetable oil for a few minutes on the first side and then turn and finish.
Since the burger on its own seemed a bit dry, I borrowed a recipe for a wine reduction hamburger steak sauce from Nami's Just One Cookbook. Halve the ingredient amounts for the sauce, from the recipe below, if you're only making two patties.
Hamburger Steak (Hambagu) - for 4 hamburger steak patties
1-2 tsp vegetable oil
4 hamburger patties, about 90 gm each
~1 tbsp red wine
1 tbsp unsalted butter
Sauce for the hamburger steak
3 tbsp red wine
3 tbsp water
3 tbsp ketchup
3 tbsp tonkatsu sauce (or Worcestershire sauce)
Heat a cast iron or non-stick frying pan over medium heat. Add the hamburger patties and fry 3-4 minutes on the first side. Flip, and add a couple of teaspoons of red wine into the pan.
After you flip, pour 2-3 tsp red wine into the saucepan and then lower the heat to medium-low. Cover the pan and cook for 5 minute, or until the inside of the patty is no longer pink. Take the lid off and increase the heat to medium-high to let the red wine cook off. When the pan is almost dry, remove the patties to a serving plate and reserve.
Combine the liquid sauce ingredients in a bowl. In the same pan in which you fried the hamburger patties, add the butter the and sauce ingredients and mix well. Lower the heat to medium low and let the sauce simmer for a few minutes to cook off the alcohol. With a slotted spoon, remove any meat bits or scum from the sauce so it's nice and smooth.
When the sauce has thickened to your liking, pour it over the hamburger steaks.
Serve with vegetable sides and rice.
Shira-ae is a tofu 'dressing' made of ground sesame seeds/tahini, miso and tofu and added to shredded vegetables.
I used it to dress some blanched broccoli florettes and served it with one of the hamburger patties and a bowl of miso soup.
Two kinds of white miso soup ... egg drop/egg flower and tofu or a clear soup.
To finish up ... dessert. Cause you ALWAYS need to finish up with something sweet. (Ok, I like cheese and fruit and nuts too but they weren't in my budget nor did I know any savoury Japanese afters.)
Dessert was pudding, or purin, in Japanese. Both these desserts were made with the same vanilla bean custard mixture. For the flan/creme caramel, I made a hard caramel and poured it into the bottom of the large ramekins. The smaller ramekins were turned into creme brulee and bruleed under the broiler.
Vanilla Bean Flan/Creme Caramel and Creme Brulee
The recipe for the hamburger comes from TabiEats and it was meant to be used in a bento box. Instead, I used the hamburger as a topping for leftover Japanese mixed rice.
Hamburger Steak Mixed Rice Bowl
Hamburger Steak Patty - for 2 patties
100 gm /~1/4 pound ground beef or chicken
30-40 gm enoki mushroom base, shredded
1/8th finely diced onion (or 1 tsp fried onions)
1/4 tsp salt
few grinds of pepper
Ground beef and shredded enoki mushroom base
Mix all the hamburger patty ingredients together well. Shape into patty to get out the air. Divide into 2 and reshape into hamburger steak patty. Make a small depression in the center as the middle puffs up during frying. Pan fry over medium heat in 1 tsp vegetable oil for a few minutes on the first side and then turn and finish.
Since the burger on its own seemed a bit dry, I borrowed a recipe for a wine reduction hamburger steak sauce from Nami's Just One Cookbook. Halve the ingredient amounts for the sauce, from the recipe below, if you're only making two patties.
Hamburger Steak (Hambagu) - for 4 hamburger steak patties
1-2 tsp vegetable oil
4 hamburger patties, about 90 gm each
~1 tbsp red wine
1 tbsp unsalted butter
Sauce for the hamburger steak
3 tbsp red wine
3 tbsp water
3 tbsp ketchup
3 tbsp tonkatsu sauce (or Worcestershire sauce)
Heat a cast iron or non-stick frying pan over medium heat. Add the hamburger patties and fry 3-4 minutes on the first side. Flip, and add a couple of teaspoons of red wine into the pan.
After you flip, pour 2-3 tsp red wine into the saucepan and then lower the heat to medium-low. Cover the pan and cook for 5 minute, or until the inside of the patty is no longer pink. Take the lid off and increase the heat to medium-high to let the red wine cook off. When the pan is almost dry, remove the patties to a serving plate and reserve.
Combine the liquid sauce ingredients in a bowl. In the same pan in which you fried the hamburger patties, add the butter the and sauce ingredients and mix well. Lower the heat to medium low and let the sauce simmer for a few minutes to cook off the alcohol. With a slotted spoon, remove any meat bits or scum from the sauce so it's nice and smooth.
When the sauce has thickened to your liking, pour it over the hamburger steaks.
Serve with vegetable sides and rice.
Shira-ae is a tofu 'dressing' made of ground sesame seeds/tahini, miso and tofu and added to shredded vegetables.
I used it to dress some blanched broccoli florettes and served it with one of the hamburger patties and a bowl of miso soup.
Two kinds of white miso soup ... egg drop/egg flower and tofu or a clear soup.
To finish up ... dessert. Cause you ALWAYS need to finish up with something sweet. (Ok, I like cheese and fruit and nuts too but they weren't in my budget nor did I know any savoury Japanese afters.)
Dessert was pudding, or purin, in Japanese. Both these desserts were made with the same vanilla bean custard mixture. For the flan/creme caramel, I made a hard caramel and poured it into the bottom of the large ramekins. The smaller ramekins were turned into creme brulee and bruleed under the broiler.
Vanilla Bean Flan/Creme Caramel and Creme Brulee