Hamburger Steak (ハンバーグステーキ)
Hamburger Steak (ハンバーグステーキ)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, hamburger steak (ハンバーグステーキ). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. The perfectly cooked hamburg steak is especially juicy and tasty! Japanese Hamburger Steak, or we call it Hambāgu (ハンバーグ) or Hambāgu Steak (ハンバーグステーキ), is a popular dish enjoyed both at home and at Yoshoku (Japanese style western food) restaurants. ハンバーグって言葉が英語にないって知ってる？ So, we should call that dish a hamburger steak or Salisbury steak. だから、ハンバーガー・ステーキとかソールズベリー・ステーキって言うといいんだって。 I like a cheese topping on my hamburger steak. チーズが載ったハンバーグが. 常陸牛ハンバーグ. Japanese Wagyu beef top round cap off steak.

Hamburger Steak (ハンバーグステーキ) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Hamburger Steak (ハンバーグステーキ) is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have hamburger steak (ハンバーグステーキ) using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Hamburger Steak (ハンバーグステーキ):
  1. Get 1/2 kg ground beef
  2. Take 1/4 kg ground pork
  3. Take 2/3 cup panko bread crumbs (40 g)
  4. Take To taste, salt and pepper
  5. Get 4 tbsp milk
  6. Prepare 2 eggs
  7. Prepare 1 tbsp oil
  8. Get 12 tbsp red wine, divided
  9. Get 2 tbsp butter
  10. Make ready 6 tbsp water
  11. Make ready 6 tbsp ketchup
  12. Take 6 tbsp tonkatsu sauce
Instructions to make Hamburger Steak (ハンバーグステーキ):
  1. Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve patties with the sauce drizzled on top.

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