| Portions |
|---|
| Serves 2 |
Ingredients
Hambāgu Steak:
- 150 g ground beef
- 150 g ground pork
- ½ small onion, finely diced
- 1 tsp butter
- 1 slice day-old white bread, torn up
- 3 tbsp whole milk
- 1 egg
- ½ tsp kosher salt
- ¼ tsp black pepper
Okonomiyaki Pan Sauce:
- 1 cup beef or chicken stock
- 2 tbsp Worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 2 tsp oyster sauce
- 1 tbsp mirin
- 1 tbsp unsweetened applesauce
- ½ tsp finely grated ginger
- 2 tsp cornstarch mixed with 1 tbsp cold water
Peas:
- ½ cup frozen peas
To Finish:
- 2 thick slices white bread
- Butter, for toasting
- Kewpie mayonnaise
- Katsuobushi
Directions
- Make the panade: Soak the day-old bread in the milk for a few minutes, then mash into a paste. This gives stale bread a second life and helps keep the hamburg steak tender and juicy.
- Cook the onion: Melt the butter in a skillet and gently cook the onion until soft. Let cool slightly.
- Make the patties: Combine the beef, pork, cooked onion, panade, egg, salt and pepper. Mix until evenly combined and shape into 2 thick oval patties. Press your thumb into the centre of each patty to make a shallow indentation. Hamburg steaks tend to puff up in the middle as they cook; the indentation helps them stay flatter and cook more evenly.
- Toast the bread: Butter the bread and toast until golden and crisp. Place one slice on each plate.
- Cook the hambāgu: Sear the patties in a hot skillet until well browned on both sides and cooked through. Place each one directly onto the toast.
- Make the sauce: In the same skillet, add the stock, Worcestershire, ketchup, soy, oyster sauce, mirin, applesauce and ginger. Simmer for a few minutes, scraping up the browned bits from the pan. Add enough cornstarch slurry to make the sauce thick, glossy and able to cling to the hamburger rather than flood the plate.
- Finish: Spoon the sauce over each hamburg steak. Arrange the warm peas neatly in the centre, drizzle with Kewpie mayonnaise and finish with katsuobushi.
For the peas:
- Blanch until just tender, drain and season lightly with salt.