← Nouns Cooking · Japanese

Ingredients

• 1 Onion, finely chopped
• 1 tbsp neutral oil, divided
• 25 g Panko breadcrumbs
• 3 tbsp Milk
• 250 g Minced beef
• 250 g Minced pork
• 1 Eggs
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 pinch Nutmeg
• 6 tbsp water, divided
• 5 tbsp Ketchup
• 3 tbsp Worcestershire sauce
• 3 tbsp sake or red wine
• 10 g Butter

Method

1. Fry the onion in 1 tsp of the oil over medium heat for 6–8 min, until soft and light golden, then let it cool completely. Soak the panko in the milk.
2. Put the mince, cooled onion, soaked panko, egg, salt, pepper and nutmeg in a bowl. Knead with your hand for 2 min, until the mixture turns pale and sticky.
3. Divide into 4. Toss each portion from palm to palm a few times to knock out air pockets, shape into an oval about 2 cm thick and press a dimple into the centre so it cooks evenly.
4. Heat the rest of the oil in a large frying pan over medium-high heat. Sear the patties for 3 min, until well browned, then flip.
5. Add 3 tbsp of the water, cover, turn the heat to medium-low and cook for 8–10 min, until the juices run clear and the centre reaches 71°C (160°F). Move the patties to plates.
6. Add the ketchup, Worcestershire, sake and remaining water to the pan juices. Bubble for 1–2 min, scraping up the browned bits, until glossy, then stir in the butter.
7. Spoon the sauce over the patties and serve with rice, salad or a fried egg on top.

Tips

• Cooling the onion fully before mixing keeps the meat from going greasy and helps the patties hold together.
• Contains wheat, egg and dairy. All-beef mince works, but the pork keeps it extra tender.

Sources

Written in our own words after cross-checking these recipes:

Japanese Cooking 101 Chopstick Chronicles