My favorite Japanese food, hamburger steaks with tomato sauce! This video shows how to make Japanese hamburg which is crispy outside and juicy and soft inside. When I cut it ,the meat juices flow!!
Put the raw bread crumbs and milk, and mix them (To soak the bread crumbs in milk).
Heat up a pan with salad oil, and fry the onion until it becomes light brown. Transfer it from the pan to a plate, and put it in the fridge once it has cooled down.
In a bowl, mix minced meat and salt quickly until they becomes a unit.
Add the beaten egg, the mixture of milk and bread crumbs, onion and black pepper. Knead them well until sticky.
Wrap the bowl in plastic wrap and let it rest in the refrigerator for 30 minutes (If you knead and fry immediately, the meat will shrink greatly and the gravy will flow easily).
Divide the mixture in half. Hit them to the palm 10 times to take the air out of them.
Oil your hands, and make them oval shapes with smoothing the surface. (If there is a hole in the surface, the umami will escape, so it's important to smooth the surface).
Pour the oil to a pan, and heat it up over medium heat. Add the hamburg steaks, fry them over medium heat for 3 minutes while making a dent around the center to cook evenly.
When it gets brown, turn them over, reduce the heat.
Cover, and cook them for 6 minutes over low heat.
Take it out to a plate once. Remove the excess oil with a kitchen towel.
Put the red wine in the pan and heat it over medium heat to remove alcohol.
Add the tomato ketchup and Japanese Worcestershire-style sauce, and mix them.
Finally, turn off the heat, and put the butter to be melted.
Drizzle the sauce on the hamburg steak.
Enjoy crispy on the outside and juicy on the inside.
Ingredients
Directions
Put the raw bread crumbs and milk, and mix them (To soak the bread crumbs in milk).
Heat up a pan with salad oil, and fry the onion until it becomes light brown. Transfer it from the pan to a plate, and put it in the fridge once it has cooled down.
In a bowl, mix minced meat and salt quickly until they becomes a unit.
Add the beaten egg, the mixture of milk and bread crumbs, onion and black pepper. Knead them well until sticky.
Wrap the bowl in plastic wrap and let it rest in the refrigerator for 30 minutes (If you knead and fry immediately, the meat will shrink greatly and the gravy will flow easily).
Divide the mixture in half. Hit them to the palm 10 times to take the air out of them.
Oil your hands, and make them oval shapes with smoothing the surface. (If there is a hole in the surface, the umami will escape, so it's important to smooth the surface).
Pour the oil to a pan, and heat it up over medium heat. Add the hamburg steaks, fry them over medium heat for 3 minutes while making a dent around the center to cook evenly.
When it gets brown, turn them over, reduce the heat.
Cover, and cook them for 6 minutes over low heat.
Take it out to a plate once. Remove the excess oil with a kitchen towel.
Put the red wine in the pan and heat it over medium heat to remove alcohol.
Add the tomato ketchup and Japanese Worcestershire-style sauce, and mix them.
Finally, turn off the heat, and put the butter to be melted.
Drizzle the sauce on the hamburg steak.
Enjoy crispy on the outside and juicy on the inside.
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