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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hamburger steak (ハンバーグステーキ). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Hamburger Steak (ハンバーグステーキ) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Hamburger Steak (ハンバーグステーキ) is something which I have loved my entire life. They’re fine and they look fantastic.

Hamburg steak is a similar product but differs in ingredients. また英語で hamburg steak というと、牛ひき肉を塩コショウで味付けして焼いただけのシンプルなものですが、英語圏では食べる人が少ないため、実際のところ hamburg steak はあまり馴染みのない単語のようです。 Mix ground beef, ground pork, panko, salt, pepper, eggs, and milk until well combined. 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. Japanese Hamburger Steak or Hamburg Steak (ハンバーグステーキ) is a popular Western-style dish in Japan. Hope you like and enjoy it.

To get started with this particular recipe, we must prepare a few components. 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. Make ready 1/4 kg ground pork
  3. Make ready 2/3 cup panko bread crumbs (40 g)
  4. Take To taste, salt and pepper
  5. Make ready 4 tbsp milk
  6. Get 2 eggs
  7. Take 1 tbsp oil
  8. Make ready 12 tbsp red wine, divided
  9. Take 2 tbsp butter
  10. Prepare 6 tbsp water
  11. Take 6 tbsp ketchup
  12. Make ready 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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