Hamburger with sukiyaki sauce
About hamburger with sukiyaki sauce
Hamburger with sukiyaki sauce is a Japanese-style hamburger steak simmered in sukiyaki sauce. Sukiyaki taste is sweet and salty and often used in Japanese cuisine. Naturally, this goes very well with rice, but it also goes really well with mashed potatoes. So I often serve it with mashed potatoes. You can add many different things to mashed potatoes. But I like to simply sprinkle a little salt and pepper, mix with a whisk, and add fresh cream little by little to make slightly soft and fluffy mashed potatoes.
I add a lot of vegetables to sukiyaki broth. It enhances the flavor and makes it more satisfying to eat. I think this is a useful recipe to know when you want to eat a hamburger steak with a different flavor than usual. Please try making it once.
Below I put a link to an article about sukiyaki, so please read it if you like.
Recipe tips
I usually use ground beef for hamburgers. You can also use ground pork or a mixture of pork and beef.
For this recipe, fry the hamburger steak in a frying pan and take it out once it’s cooked through. There will be a lot of fat in the frying pan from the meat. Wipe this fat in the pan with a paper towel. This will give it a clean taste that is not oily.
I add two types of vegetables to the sukiyaki broth: mushrooms and onions. You can also use various other vegetables. For example, carrots, green onions, and shiitake mushrooms.
When it comes to seasoning the sukiyaki broth, the taste may be light or strong depending on the amount and sort of vegetables, so be sure to taste and adjust accordingly before finishing.
Hamburger with sukiyaki sauce
Equipment
- 1 Frying pan with a lid
- 1 bowl
Ingredients
- 500 gram Ground beef
- 1 Onion (chopped finely) for hamburger
- 1 Egg
- 1/2 cup Breadcrumbs
- a pinch of Salt & pepper
- 250 gram Mushrooms (sliced)
- 1.5 Onion (cut into ¼ then sliced) for sukiyaki sauce
- 2 tablespoon Vegetable oil
- 1/4 cup Japanese soy sauce
- 1/4 cup Mirin
- 1/4 cup Japanese sake or Chinese rice wine
- 2 tablespoon Sugar
- 3/4 cup Water
- 1/2 teaspoon Dashi powder, if you have (optional)
- 1~1.5 tablespoon Cornstarch (dissolved with same amount of water)
- 1.5~2 tablespoon Chopped chive
Instructions
- Add the hamburger ingredients (ground beef, finely chopped onion, bread crumbs, eggs, salt and pepper) to a bowl and mix well until it becomes sticky. Then divide it into 4 equal parts and make it into a flat oval shape.
- Heat a frying pan and add vegetable oil (1 tablespoon). Place the hamburger steaks and fry over medium heat for 3 to 4 minutes until browned.
- When browned, turn over, cover, and cook over low heat for about 15 minutes until cooked through.
- Meanwhile, slice the mushrooms and onions. Once the hamburger is cooked, remove it to a plate and clean off any remaining oil from the frying pan with a paper towel.
- Heat about 1 tablespoon vegetable oil and fry the onions and mushrooms over medium heat for 5-6 minutes until soft.
- Then add the ingredients for the sukiyaki broth (soy sauce, mirin, sake, sugar, dashi powder, water), bring to a boil, cover, and simmer over low heat for 7 to 8 minutes. Check and adjust taste. (If the taste is too strong, add water, or if it is weak, add seasoning.) Then add cornstarch dissolved in water to thicken it.
- Return the hamburger steak, cover, and simmer over low heat for about 10 minutes to warm up and let the flavors blend.Arrange on a plate. Sprinkle with finely chopped chives and serve with mashed potatoes or rice.
Notes
It’s easy to make, so please try it. I put a link to another Japanese hamburger steak recipe, so if you like, try making that too.
Thank you for reading and Bon Appetit!