We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.
Japansk hamburgerstek (hanbagu)

Japansk hamburgerstek (hanbagu)

  • Räcker till 5
Betyg av 40 personer
Betygsätt detta recept:

Välkomna en grillfavorit till ditt hem: denna goda japanska hamburgerstek (hanbagu). Till skillnad från våra hamburgare är hanbagu tjockare och mindre och innehåller panko-brödsmulor och potatisstärkelse (katakuriko), och blir därmed saftigare och lättare. Servera dem med gott om den välsmakande såsen och en krispig sallad vid sidan om.


250g minced pork
250g minced beef
1/2 onion, finely chopped
50g panko breadcrumbs
1 tbsp milk (as needed)
1 egg
1 tbsp katakuriko potato starch
pinch of pepper
1 tsp vegetable oil
1 tbsp butter

for the sauce:
5 tbsp ketchup
4 tbsp vegetable and fruit sauce (chuno sauce)
1 tbsp oyster sauce
2 tbsp red wine
2 tbsp water
1 tsp sugar

Så här gör du

  1. Mix the ingredients for the sauce together to make a demi-glace sauce that will simmer on top of the hamburg steaks; set aside.
  2. Combine the minced meat, onion, breadcrumbs, milk, egg, pepper, and potato starch. Mix until well combined. We recommend using your hands to do this. After combined, divide the mixture into 5 equal parts and form into a small flat oval shape about 2cm in thickness. 
  3. Heat the vegetable oil in a frying pan to medium-high heat. Fry each hamburg steak for 5 minutes on each side until brown.
  4. Pour the demi-glace sauce on top of the steaks, and allow to simmer for 5 minutes on medium heat.  As a final addition, add the butter.
  5. Serve with a selection of vegetables and chips if desired.

Tips och information

-You can also make this a cheese hamburg steak if you want. You can put a slice of cheese on top of the steaks when simmering them with the demi-glace sauce, or if you are adventurous, put some cheese cubes in the middle the steaks when forming them. Then you will have an ooey-gooey centre when they are finished. We recommend mozzarella or emmental, but low-moisture or melty cheese will do.