Perfect HAMBURG Steak | Authentic Japanese Recipe скачать в хорошем качестве

Perfect HAMBURG Steak | Authentic Japanese Recipe

Hey guys! Today I want to show you how to make Japanese Hamburg or HAMBAAGU - many Japanese people love Hamburg and it’s a dish that we eat when we are kids! This recipe is super simple and you can even make your own Hamburg sauce! 00:00 Intro 00:40 Preparing Our Vegetables 01:57 Making TSUNAGI from Panko Breadcrumbs 02:33 Mixing the Meat 05:03 Frying Our Hamburg 06:19 Making Our Sauce 07:38 Let’s Eat! Ingredients (for 4 patties) (You can add any vegetables you want into the Hamburg!) ½ Carrot ½ large onion 2 shiitake mushrooms 400g mince (I used a mix of beef and pork 6:4) 120ml soy milk (or regular milk is fine) 20g panko bread crumbs 1 tsp salt and pepper few sprinkles of nutmeg flour to sprinkle on patties For Hamburg Sauce: 70ml red Wine 35g ketchup 20g worcestershire sauce 2 tsp honey 15g butter cherry tomatoes (handful) mushrooms (handful) How to Make: You can add whatever vegetables you like to your hamburg but for mine I wanted to add carrot, onion and shiitake mushrooms. Cut your vegetables into small cubes to make sure they cook through while cooking In a bowl, mix 120ml of soy milk and 20g of panko bread crumbs. Let sit until the panko absorbs the milk Take your mince meat and pat dry with a paper towel - add to a large mixing bowl and begin to mix with your hands (use gloves!) - mix until you begin to see the mince clump together but be careful not to overmix and melt the fat within the meat Add one tsp of salt, pepper and a few sprinkles of nutmeg and mix again Then add your vegetables from before and finally your panko/milk mixture. Give that all one final mix Take ¼ of your mixture (or however many patties you are making) and shape into a patty while hitting the meat between your hands to get rid of any excess air Allow the meat to chill in the refrigerator for at least 10 minutes Cover your meat in flour on both sides to prevent the juices escaping when frying Heat olive oil in a frying pan over a medium high heat and add your patty - cook for about 1 minute on each side or until you begin to see a nice golden brown colour. Put the lid on your pan and turn the heat down to low - leave cooking for another minute and then add 1 tbsp of water to allow the hamburg to steam with the lid on - let cook for another 3-4 minutes or until the internal temperature reaches 60°C or 140°F Take out your hamburg and let rest while you make the sauce (it will still continue to cook) Keep the fat from the frying pan and add 70ml of wine and bring to a boil - let simmer for a few minutes to burn away some of the alcohol (or flambé the wine … but be careful!) - then add 35g ketchup and 20g worcestershire sauce Add any extra vegetables like cut cherry tomatoes or mushrooms and let cook through for a few minutes Finally add 2 tsp of honey and 15g of butter and stir - once your butter has melted serve over your hamburg and enjoy!