Classic Japanese-Style Hamburg Steak (Hambagu)

A beloved Japanese comfort food featuring juicy beef and pork patties seared to a golden crust, steam-cooked to tender perfection, and glazed with a rich savory sauce.

Ingredients

• 300 g ground beef and pork mixture
• 1 onion
• 1 egg
• 2.5 g salt
• a dash white pepper
• 2 tbsp sake
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 1 tsp starch slurry

Instructions

1. 1Finely mince the onion

   

   Place a peeled onion on a wooden cutting board and use a sharp chefs knife to finely mince it into small, uniform pieces. Careful knife work ensures the onion blends smoothly into the hamburger patties.

   Tip: Cut the onion evenly to help it cook down and soften properly when microwaved.
2. 2Microwave the minced onion

   

   Transfer the finely minced onion into a glass mixing bowl, add a pinch of salt, and cover the bowl tightly with plastic wrap. Microwave for 2 minutes to soften the onions and draw out excess moisture.

   Tip: Covering the bowl traps steam, allowing the onions to sweeten and soften quickly.
3. 3Knead the ground meat with salt

   

   Place 300g of a ground beef and pork mixture into a large glass bowl and add 2g of salt. Using gloved hands, knead the meat thoroughly to develop stickiness and bind the proteins together.

   Tip: Kneading the meat and salt first before adding other ingredients creates a firm texture that holds shape during cooking.
4. 4Add seasoning and microwaved onion

   

   Add one egg, a dash of white pepper, and the cooled microwaved onion into the bowl with the seasoned ground meat. Mix and knead everything together until the mixture becomes firm and cohesive.

   Tip: Make sure the microwaved onions have cooled slightly so they do not cook the egg prematurely.
5. 5Pan-fry the hamburger patties

   

   Shape the meat mixture into oval patties and place them into a hot skillet over medium heat. Pan-fry until the bottom surface develops a deep golden-brown crust, then flip to brown the other side.

   Tip: Do not move the patties around too much while searing to ensure a clean, flavorful crust forms.
6. 6Steam-cook the patties

   

   Pour a small amount of water into the hot pan around the browned patties, then immediately cover the pan with a lid. Reduce the heat to low and let them steam-cook for about 7 minutes until cooked through.

   Tip: Steaming locks in moisture, ensuring the thick patties stay juicy and tender on the inside.
7. 7Remove cooked patties

   

   Carefully remove the pan-fried hamburger patties from the pan using tongs and set them aside on a tray.

   Tip: Ensure all patties are transferred smoothly without breaking their crust.
8. 8Wipe the pan

   

   Use a paper towel to carefully wipe out the excess oil and residue from the pan while keeping the savory pan drippings intact for the sauce.

   Tip: Wiping out the excess fat prevents the sauce from becoming overly greasy.
9. 9Add sauce ingredients

   

   Pour sake, mirin, soy sauce, vinegar, and sugar directly into the hot pan to build the flavor base for the sauce.

   Tip: Add the liquid ingredients while the pan is still warm to let the alcohol cook off quickly.
10. 10Thicken the sauce

    

    Pour the starch slurry into the simmering sauce in the pan, stirring continuously until the sauce achieves a rich, glossy thickness.

    Tip: Stir well while adding the starch mixture to prevent lumps from forming.

Storage & Reheating

Burn It Off

Frequently Asked Questions