00:16Hello, it's Yuto from sudachiorecipe.com. In today's video, I'm going to show you how to make juicy Japanese Hamburg
00:24steak.
00:25So, what is Japanese Hamburg steak? In short, it's burger with our buns and with a special sauce. I'll talk
00:34more about that later. First, let's look at the ingredients.
00:37For the Hamburg itself, we use 300 grams of beef mince or beef pork mix, half white onion, four tablespoons
00:49of panko breadcrumbs, three tablespoons of milk, a pinch of nutmeg, 10 grams of salted butter, half teaspoon of black
01:01pepper, quarter teaspoon of salt, one tablespoon of vegetable oil.
01:07Or any oil you like.
01:10And for the sauce, two tablespoons of Worcestershire sauce, four tablespoons of tomato ketchup, half tablespoons of smooth Dijon mustard,
01:21two teaspoons of honey.
01:24First, finely dice half an onion, as small as you can. Put three tablespoons of milk into a bowl and
01:34add four tablespoons of panko, allow to soak and set aside.
01:55Take a frying pan and heat it on medium-high. Add the 10 grams of salted butter.
02:04Add the diced onion to the pan and fry in the batter until caramelized.
02:21Once caramelized, allow to cool for a little.
02:27In a large bowl, put 300 grams of minced meat, the cooked onion, half teaspoon of black pepper, quarter teaspoon
02:45of salt, and pinch of nutmeg.
02:54Mix by hand until the seasonings and onions are distributed through the mince, but try not to mix too much.
03:02Don't let the mince get warm or paste-like.
03:18Transfer the milk and panko into the bowl of mince, mix by hand again. Only a little bit.
03:36Now it's time to shape the hamburg.
03:39First, using the edge of your hand, divide the mince in two.
03:44Take out one half and press it into a rounded shape.
03:52Holding the rounded mince in one hand, toss it from one hand to the other to shape it into a
03:58thick patty.
03:59It's about two centimeters in thickness.
04:06Once you're happy with the shape, using your thumb and make a slight indentation in the middle of the top.
04:16Lay carefully on the plate and repeat with the other half.
04:23Okay, now let's move on to the cooking process.
04:29Heat a frying pan on medium-high. Add one tablespoon of vegetable oil.
04:39Place the patties into the frying pan with the thumb-dent side facing up.
04:48And fry for two to three minutes.
04:52If I explain Japanese hamburger steak in the simplest way, that would be a hamburger without a pan or salad.
05:03I know you might think, why would you do that?
05:06But actually, it's slightly different from just burger without buns.
05:12As the name literally tells, the origin of dish is Hamburg in Germany.
05:18In the 18th century, they started cooking mince meat with breadcrumbs called Frikadella.
05:25I don't know if I pronounced it correctly, but yeah, that's where Japanese Hamburg came from.
05:34And it is said that the Hamburg traveled to Japan in the early 20th century.
05:41But it had only become popular in the 1960s, as the mince meat was fairly cheap to get compared to
05:49other meats back then.
05:51They started to arrange the dish to their own tastes, making their own Japanese twist on the dish.
05:59For Japanese Hamburg, mince, onion and panko are the heart of the dish.
06:06People who liked extra meaty Hamburg go with these three simple ingredients.
06:11But some people might put carrot, cabbage or spring onion for some extra vegetables.
06:20As for the minced meat, usually ground beef mince or mixture of ground beef and pork mince are used.
06:28As for Hamburg sauce, there are many kinds of sauces in the market.
06:33But most popular sauces are demiglass sauce, soy sauce base wafu sauce, tomato base sour sauce, teriyaki sauce, cheese sauce,
06:46that's all I can name for now.
06:49But there are so many kinds, just like regular steaks.
06:57Using a spatula, carefully lift the patties slightly to check if the underneath is brown and slightly crisped up.
07:05If it's not, leave it to cook for longer. If it is, then flip over.
07:14After you've flipped the patties, turn down the heat to medium-low.
07:19Continue to cook in the frying pan for 3-4 minutes.
07:32Using a toothpick, pierce the patty.
07:35If no juice or red juice comes out, then it's not cooked yet.
07:40So reduce the heat to the lowest setting and add a lid to allow it to steam for an extra
07:46few minutes.
07:47This will stop it from burning.
07:50Or check with a meat thermometer.
07:52The centre should be at least 70 degrees in Celsius or 160 degrees in Fahrenheit.
08:11If the juice comes out clear, it's ready.
08:14Turn off the heat and transfer the hamburgs to the serving plates.
08:20Now finally, let's make the sauce.
08:25In the same pan as you cooked the hamburgs,
08:28half tablespoons of mustard,
08:354 tablespoons of tomato ketchup.
08:46Add 2 tablespoons of Worcestershire sauce.
08:51Add 2 teaspoons of Honey.
09:04Mix and simmer for 2-3 minutes until slightly thickened.
09:24Drizzle the sauce over the hamburg and serve.
09:28Hamburg is often served with salad, potato salad, rice, fries, however you like.
09:38Thank you very much for watching today's video.
09:41If you want to check out the written version of the recipe, the link is in the description below.
09:47If you like the recipe, please like and subscribe.
09:51Have a good day everyone.
09:53Bye.
10:04Bye.
