Japanese-style Hamburger Steak

I’ve been using this recipe for a while now and I just want to copy it here for reference. I think the next step is to sub the panko (it tastes great but I think normal American-style bread crumbs might be better both in cost and in terms of filling and texture) and maybe try it with nutmeg. I haven’t had it with the nutmeg yet, although I don’t think it’ll make all that much of a difference.

Source: http://www.lovelylanvin.com/2011/01/25/japanese-hamburger-steak/

[Copypasta begins]

Ingredients:  (Makes 2 large or 4 small patties)

1 pound ground beef
1/2 onion, finely chopped
1 tablespoon Butter
1/2 cup Panko (Japanese bread crumbs)
3 tablespoons milk
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon canola/vegetable for frying

Hamburger Steak Sauce:

1 cup good red wine
1/4 cup ketchup
3 Tablespoons Soy Sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter

[Comment: I’ve not actually followed through with the sauce/gravy. Ketchup works surprisingly well as a substitute and it’s cheaper and easier to …squeeze out of a bottle.]

To make Hamburger Steaks, in a small bowl combine panko and milk, mix to soften, set aside until needed. In a frying pan, heat the butter over medium heat until melted. Add the onion and cook, stirring often, until lightly browned, 5-7 minutes. Remove from the heat and let cool completely.

In a large bowl, combine the beef, panko mixture, cooled onion, egg, salt, pepper and nutmeg. Using your hands, mix to distribute all ingredients evenly. Divide the meat mixture into two large or four small equal portions. Form each portion into a patty about 1 1/2 inches thick.

In a frying pan large enough to accommodate the patties without crowding, heat the oil over medium high heat. When the oil is hot, carefully add the patties and cook until a nice brown crust forms on the bottom, 4-5 minutes. Turn the patties over and cook until a brown crust forms on the second side, 4-5 minutes longer. Remove patties and keep warm in oven while you make the sauce.

To make the Sauce, in the same frying pan over medium high heat, (drain frying pan of excess oil if needed) add red wine and deglaze the pan scraping up the brown bits at the bottom. Cook until the wine is reduced and thickens slightly. Add ketchup, soy sauce, butter, salt and pepper and stir well until combined. Drizzle sauce over Hamburger Steak and serve.

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I did try the ketchup/soy mix, it gets most of the tastes but it’s important to have that red wine I think, as I didn’t have any. Going to try some seasoning wine (mirin substitute) next. Probably not going to taste too good.