It may not sound very Japanese, but hamburg steak (ハンバーグ) ranks alongside curry rice and korokke as a comfort food staple here. It’s one of those dishes that’s hard to mess up, but I’ve been experimenting with some new tricks to make a fancy yōshoku restaurant level one that’s dripping with juices.
1. Including onions and cabbage steamed in sake not only amps up the umami, but the veggies also act as a reservoir of flavorful juices when you bite into them. 2. Gelatin helps hold the juices in place, and it also helps thicken the pan drippings, which I use to make the sauce. 3. A panade (panko + milk) helps keep the patties tender, but the trick is to marble it in with the beef. This creates a matrix of meaty parts and juicy parts, which I like better than a hamburg steak that’s uniformly tender. 4. I prefer using lean ground beef as it’s more meaty in flavor, and the hamburg steaks don’t shrink as much from the fat rendering out. The make up for the leaner mix, I add some mayo. The oil and egg emulsion adds richness to the patty, and the taste is not noticeable (I hate the taste of mayo).\
These tricks will work in any hamburg steak recipe, but if you want mine, you can [check it out here](https://youtu.be/3MCnHs7Wa3E).
Maynaise88
Oh wow I’d have never thought about using gelatin in hamburg, but it makes so much sense. I happened to purchase an abundance of time sale ground meat this evening and was stressing over it after I got home and started fitting raw items into the fridge. I think I have all the ingredients to make this gellified version happen.
My apologies if you see a copycat turn up on here one of these days very soon haha
2 Comments
It may not sound very Japanese, but hamburg steak (ハンバーグ) ranks alongside curry rice and korokke as a comfort food staple here. It’s one of those dishes that’s hard to mess up, but I’ve been experimenting with some new tricks to make a fancy yōshoku restaurant level one that’s dripping with juices.
1. Including onions and cabbage steamed in sake not only amps up the umami, but the veggies also act as a reservoir of flavorful juices when you bite into them.
2. Gelatin helps hold the juices in place, and it also helps thicken the pan drippings, which I use to make the sauce.
3. A panade (panko + milk) helps keep the patties tender, but the trick is to marble it in with the beef. This creates a matrix of meaty parts and juicy parts, which I like better than a hamburg steak that’s uniformly tender.
4. I prefer using lean ground beef as it’s more meaty in flavor, and the hamburg steaks don’t shrink as much from the fat rendering out. The make up for the leaner mix, I add some mayo. The oil and egg emulsion adds richness to the patty, and the taste is not noticeable (I hate the taste of mayo).\
These tricks will work in any hamburg steak recipe, but if you want mine, you can [check it out here](https://youtu.be/3MCnHs7Wa3E).
Oh wow I’d have never thought about using gelatin in hamburg, but it makes so much sense. I happened to purchase an abundance of time sale ground meat this evening and was stressing over it after I got home and started fitting raw items into the fridge. I think I have all the ingredients to make this gellified version happen.
My apologies if you see a copycat turn up on here one of these days very soon haha