Jananized Western food,Meat recipe-Hamburg Steak with Enoki Mushrooms

I’ve already shared some of Hamburg steak recipes earlier. This time I would like to share more like a homemade style dish eaten very often at home. At least my home…I’m showing you from the very scratch. Basically it’s all about how to prepare patty. It’s very versatile. Once you learn how to make them, you can make a big batch of it and you can go with many kinds of sauce! Here I’ve got a very simple but very tasty Japanese Enoki mushroom sauce. If you are tired of Teriyaki sauce but still love soy sauce based flavor, this is what you are looking for!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves four ~
300g Ground beef
100g Ground pork
4g Salt
1/2 Onion
1 Egg
25g Bread crumbs
60ml Milk

[ Enoki sauce ]
4 tbs Soy sauce
4 tbs Mirin
120ml Sake
80g Enoki mushrooms
Corn starch+water=1:1

*to see Japanese seasonings explanations please click here!




[ Directions ]

1. Finely chop onion.

2. Stir fry until translucent.

Make sure to cook the onion long enough to bring out its sweetness.



3. Remove from the pan and cool off.

Make sure to cool off completely before mixing with ground meat. Otherwise warm onion touches meat fat and it gets very oily and soggy.



4. For the ground meat, I usually mix beef and pork. An ideal ratio beef to pork would be 7:3.

Too much beef could cause dry texture, too much pork could cause oily texture.
Of course you don’t have to do the exact measurements.
Just remember to get as close to this ratio as possible.



5. Combine bread crumbs with milk leave it for a few minutes to absorb.

Adding milk into ground meat can make very juicy Hamburg steak.
One of the best ways to mix liquid with ground meat is to use spongy material to absorb the liquid first and then add into ground meat.



6. Add 4grams (1% of total weight of meat)of salt to ground meat and mix until smooth.

Don’t add any other materials. Mixing protein with salt can create very smooth and tender texture.



7. Make sure your ground meat is well mixed and smooth. You can now add all other ingredients including egg, sautéed onion, soaked breadcrumbs, and mayonnaise or other seasonings.

Which seasonings to add is depending on what kind of sauce to go with your Hamburg steak. For instance, if you are having with tomato sauce, you can add ketchup in your meat mixture. If you go with teriyaki sauce, add soy sauce. Adding mayonnaise can make your Hamburg steak even tenderer and juicier.



8. Before shaping your Hamburg steak, you may want to divide the mixture evenly first.
You can either divide into 4 or 5 depending on how many or how big you want it to be.

9. Oil your hands and a tray and take one portion of mixture.
Form into ball and gently smash between your hands to release the air pockets inside.
Finally shape into oval shape patty.

If you don’t release air inside, it might crack open and loose its juice while cooking.



10. Place your patty on the tray and press in the center to make a dent.

Create this dent prevent from inflating too much and crack the surface and loose all the juice while cooking.



11. This picture was taken on a different day. I made a big batch at once and put into the freezer..

12. After freezing all the patties, wrap each piece.

13. Put them all in the ziplock and keep in the freezer.

When you use them, to avoid losing too much moisture, transfer to the fridge and slowly thaw out. And then start cooking as instructed above.



14. Heat up a oiled fry pan on medium heat. Gently place the patties and sauté the both side until golden brown.

15. Add 2 tablespoons of water and put a lid on keep cooking on low heat for about 5 minutes or so.

Adding water can give steaming effect. You can keep lots of moisture inside of meat.



16. When you start seeing some clear or white juice seeping out, it’s the sign! You can shutdown the stove.

If the juice is red,it needs more time to cook.



17. While cooking steak, you can prepare Enoki sauce.
Here’s an easy way to wash Enoki mushrooms. Cut off the root part while still in the package.

18. Run in some water. And squeeze out water and remove the package and cut into 0.5~1cm length.

19. Add all the Enoki sauce ingredients into a pot. Simmer it for 3~4 minutes and add starch water to thicken the sauce.

Copyright © MASA’s Cooking- All Rights Reserved.

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