Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, hamburger steak (ハンバーグステーキ). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Hitachi Beef Hamburger Steak Domestic chicken crispy steak. Again welcome to my channel and Thank You as always💕. Japanese Wagyu beef hamburger steak & Wagyu. I've glazed the moist, tender beef patties in a glistening coat of sweet and savory teriyaki sauce for this version.
Hamburger Steak (ハンバーグステーキ) is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Hamburger Steak (ハンバーグステーキ) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Take 1/2 kg ground beef
- Make ready 1/4 kg ground pork
- Make ready 2/3 cup panko bread crumbs (40 g)
- Prepare To taste, salt and pepper
- Make ready 4 tbsp milk
- Make ready 2 eggs
- Prepare 1 tbsp oil
- Get 12 tbsp red wine, divided
- Prepare 2 tbsp butter
- Take 6 tbsp water
- Get 6 tbsp ketchup
- Make ready 6 tbsp tonkatsu sauce
Steps to make Hamburger Steak (ハンバーグステーキ):
- Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve patties with the sauce drizzled on top.
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