Delicious Japanese Hamburg Steak. Japanese Hamburger Steak, called hamburg, is not exactly Japanese food, but like Tonkatsu, it is very popular home cooking. It is more western style food and loved especially by children (and any meat lovers). Served with a red wine reduction sauce, this homemade Japanese hamburger steak (Hambagu) is incredibly juicy and melts in your mouth!

Scroll to the bottom of this post to find a printable recipe card that has the full list of ingredients you will need to make this Japanese Hamburger Steak. The main ingredients for the hamburg patty are ground beef and pork, onions, eggs, panko breadcrumbs, milk, and seasonings. The onions add sweetness and texture to the patty while the milk and panko help keep the hamburg steak tender and juicy. You can have Delicious Japanese Hamburg Steak using 12 ingredients and 17 steps. Here is how you cook it.

Ingredients of Delicious Japanese Hamburg Steak

It's 1 of Onion.
It's 1 piece of Garlic (optional).
It's 15 g of butter for sauteing.
It's 1 cup of ◯ Panko* or 2-3 slices of bread.
It's 1 cup of ◯ Milk.
You need 2 tsp of ◯ Salt & Black pepper.
Prepare 450 g of Minced Beef.
It's 400 g of Minced Pork.
Prepare 15 g ×2 of butter for frying.
It's 1 of Knorr Demi-Glace sauce.
It's 1 cup of Red wine.
Prepare 1/2 cup of water.

Please use Japanese panko breadcrumbs. for best results. You can find it at Asian grocery stores. Japanese hamburger steak is a perennial favorite for lunch, dinner, and bento. Meat Combination: A common Japanese hamburger steak is made with a combination of ground beef and ground pork.

Delicious Japanese Hamburg Steak step by step

＊All the ingredient except vegetables and red wine should be cool because it makes the hamburg juicy..
＊＊Panko is a Japanese breadcrumbs. Instead of panko, you can use a few slices of bread. Keep the slices of bread in a freezer overnight and take them out when you start cooking. Cut flakily like the photo using a grater or a knife. Bake flaked bread in a oven for a few minutes if you feel the bread is moist..
Chop onion and garlic. Saute chopped onion and garlic with 15g of butter. Stop sauteing before they get brown. Transfer to a plate to cool completely..
Mix ingredients with ◯ mark (Panko, 1/2 cup of milk, salt and black pepper) in a big bowl..
Mix onion, garlic and minced beef and pork into the bowl in 2. Add 1/2 cup of milk if you think the meat is hard. Do it quickly with hands!.
Wrap the bowl in plastic wrap. Keep it in fridge for hours so that the hamburg is juicier..
After taking out the bowl, pat the hamburger meat into a flat shape. The size is about a clenched fist. Try to remove the air from the meat..
Put the 15g of the butter in a frying pan. Put over a high flame and wait a few minutes until it melts..
Put 2 or 3 pieces of hamburger meat in the heated frying pan..
First, fry each side of the meat until it begins to brown. Then, fry each side over a low flame..
Push lightly on the surface of the meat. If clear meat juice comes out, it is time to transfer the meat into a dish..
Wipe lightly the surface of the frying pan with a piece of kitchen paper. Put the 15 g of the butter and the rest of the meat in the pan and fry (do step 8 and 9 again). Transfer the meat into a dish..
Reuse the pan which was used to fry the meat. Add Knorr Demi-Glace sauce powder, 1 cup of red wine and 1/2 cup of water and simmer for 5 minutes. (If you don't like to add red wine, it's fine! Follow the instruction on the package of Knorr Demi-Glace sauce. But remember that red wine can remove the smell of the meat.).
Mix 50g of ketchup in the pan. Add a little Worcestershire sauce and sugar if you would like to. The hamburg sauce is ready..
Return the hamburger meat in the frying pan. pour the sauce on the meat with a spoon. It's good to cover the pan with the lid and simmer 1-2 minutes if you have time..
Put the hamburg and the sauce in the dish. Put a garnish if you would like to..
Enjoy the meal:).

You can adjust the ratio to create your favorite patty. Japanese Hamburg Steak is my favorite yoshoku. I first got hooked on this while visiting Japan. The hambagu that I liked the best was always juicy with a light sauce. After experimenting with lots of different sauces, I found that a lighter sauce is better.