Hambagu (Japanese Hamburger Steak)
Unlike most hambagu recipes which require steaming the patties in wine after frying, steaming is dispensed with in our version. The rich flavor of wine goes into the sauce in which the hambagu is served.
To make the patties
- 250 grams finely ground pork
- 250 grams finely ground beef
- ½ cup finely chopped onion
- ½ cup panko (Japanese bread crumbs) plus more to coat the patties
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 1 medium egg beaten
- 2 tablespoons milk
Make the patties
In a bowl, mix together all the ingredients for the patties.
Form the mixture into patties (oval is traditional but round is just fine). How small or how large is up to you. Ours were about three inches in diameter.
Dredge each patty in extra panko and make sure to coat every inch of the surface.
Chill the patties to firm up the meat to make frying easier.
Make the sauce
In a sauce pan, stir together all the ingredients for the sauce.
Boil for a minute, uncovered.
Set aside to cool.
Fry the patties
In a frying pan, heat enough cooking oil to reach a depth of one inch.
Over medium heat, fry the meat patties, in batches if your pan is rather small, in a single layer. When the underside browns (about two to three minutes), flip the patties to brown the opposite side.
Drain the patties on paper towels.
Serve the hambagu
Divide the patties among four shallow bowls.
Pour sauce around the patties.
Top with grated daikon and sprinkle with scallions.
Serve the hambagu with rice.