Japanese hambāgu steak

Ingredients

• 650 g ground beef and pork blend or ground beef
• 1 piece yellow onion
• 60 g panko breadcrumbs
• 80 ml whole or low-fat milk
• 1 piece egg
• 4 tbsp ketchup
• 3 tbsp Worcestershire sauce
• 320 g Japanese rice
• 500 ml water
• 2 tbsp neutral cooking oil
• to taste fine salt
• to taste ground black pepper

Method

1. Rinse the Japanese rice in cold water until the water runs nearly clear, then let it drain while preparing the rest.
2. Cook the rice with its water until fully absorbed; keep it covered off the heat so it finishes steaming and remains glossy.
3. Finely chop the onion, then sweat it in a little oil over medium heat until translucent, soft, and slightly sweet; let it cool before adding to the meat.
4. Mix the panko with the milk in a bowl and wait until it is fully swelled, soft, and moist to the touch.
5. In a large bowl, combine the ground meat, cooled onion, milk-soaked panko, egg, salt, and pepper; knead until the mixture becomes sticky and cohesive, without warming it up too much with your hands.
6. Shape into thick oval patties, tossing them back and forth between your palms to expel air pockets, then make a shallow indentation in the center so they cook without puffing up too much.
7. Heat an oiled skillet over medium-high heat and sear the patties until each side is deeply browned, with a crisp and appetizing crust.
8. Lower the heat, cover, and continue cooking until the steaks are firm to the touch but still juicy; the juices that run out should be clear, not pink.
9. Remove the steaks and pour the ketchup, Worcestershire sauce, and a splash of water into the skillet; scrape up the browned bits and simmer until you have a glossy, slightly syrupy pan sauce.
10. Return the hambāgu to the sauce to coat them, then serve immediately with the hot Japanese rice.

Nutrition

Per serving

Energy

790.4 kcal

Protein

43.09 g

Carbohydrate

76.86 g

Fat

33.03 g

Fibre

1.8 g

Calcium

31.23 mg

Iron

0.26 mg

Magnesium

6.72 mg