🍖 Japanese hamburg steak (hambagu)

Name: Japanese hamburg steak (hambagu)
Total time: 40 min
Yield: 4
Cuisine: Japan · nationwide
Ingredients: 250 g minced beef and 150 g minced pork; 1 onion, finely chopped; 30 g breadcrumbs; 1 egg; Salt, pepper and a pinch of nutmeg; 1 tbsp oil; 200 ml ready-made demi-glace sauce

Origin: Japan · nationwide

488kcal

per serving · 250 g

195kcal

per 100 g

32 gProtein13 g / 100 g

30 gFat12 g / 100 g

18 gCarbs7 g / 100 g

Hambagu is a Japanese hamburg steak: a thick, oval patty of minced beef and pork bound with soft-fried onion, breadcrumbs and egg, pan-fried until browned and juicy inside. It is finished in a rich, glossy demi-glace sauce and served on a plate with rice and vegetables rather than in a bun. It is a classic of yoshoku, Japan's Western-style home and diner cooking.

Diets

✓

Low-carb7 g carbs per 100 g

✓

High protein13 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: beef, pork, demi-glace

Not veganbecause of: beef, pork, egg, demi-glace

Contains porkbecause of: pork

Contains glutenbecause of: breadcrumbs

Contains dairyno milk, cheese, butter or yogurt in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

beefporkonionbreadcrumbseggdemi-glace

Recipe

4 servings40 min

Ingredients

250 g minced beef and 150 g minced pork
1 onion, finely chopped
30 g breadcrumbs
1 egg
Salt, pepper and a pinch of nutmeg
1 tbsp oil
200 ml ready-made demi-glace sauce

Method

Fry the onion in half the oil until soft, then let it cool.
Mix the meat, onion, breadcrumbs, egg and seasoning and knead until sticky. Shape 4 thick ovals and press a dimple into the centre of each.
Fry the patties in the remaining oil over medium heat for 3–4 minutes per side until browned.
Pour in the demi-glace, cover and simmer for 6–8 minutes until the patties are cooked through.
Serve with the sauce spooned over, alongside rice and steamed vegetables.

How to make it lighter

Use lean minced beef and less pork to reduce the fat in each patty.
Make smaller patties and pile the plate with salad or steamed vegetables.
Spoon on just enough sauce to coat the patty; the rest can stay in the pan.

History

Minced-meat steaks reached Japan from Europe and America in the late nineteenth and early twentieth centuries. After the Second World War hambagu became a family favourite and a staple of yoshoku restaurants and lunch plates.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →