Japanese hamburger steak (Just one cookbook)

 Note : As the hamburg will use "ikea meatball" recipe, only the cooking method will be recorded here.

The original recipe can be referred to at this URL Japanese Hamburger Steak (Hambagu) • Just One Cookbook

Tweaked for the family 

Demi glacé 

Abit butter with remaining oil from hamburg frying

1T ketchup

1.5 T oyster sauce (cos no Tonkatsue sauce)

1 T sake

5 T water (cos no red wine)

Original Recipe :- 

For the Sauce

1 Tbsp unsalted butter

3 Tbsp ketchup (to taste)

3 Tbsp tonkatsu sauce (or make Homemade Tonkatsu Sauce)

3 Tbsp red wine (I use this mini wine; or substitute beef or chicken stock)

3 Tbsp water

To Cook the Hambagu

1. Heat a large pan over medium heat. (Cook one batch at a time if you‘re doubling the recipe.) When the pan is hot, add 1 Tbsp neutral oil. Place the patties gently into the pan. Indent the center of each patty with two fingers because the centers will rise with the heat.
2. Cook the patties until browned on the bottom side, about 3 minutes. Then, carefully flip and cook for another 3 minutes until browned.
3. Add 3 Tbsp red wine and reduce the heat to low. Cover the pan with a lid and cook for 5–7 minutes to thoroughly cook the inside of the patties (adjust the cooking time depending on the thickness of the patties).
4. Uncover and check that it‘s fully cooked by inserting a skewer; if clear juice comes out, it‘s done. Increase the heat to medium to let the alcohol finish evaporating. When it’s almost finished, transfer the hamburger steaks to individual plates. Do not wash the pan as you will make the sauce next using the pan juices.

To Make the Red Wine Reduction Sauce

1. To the same frying pan, add the ingredients for the sauce (for one batch): 1 Tbsp unsalted butter, 3 Tbsp ketchup, and 3 Tbsp tonkatsu sauce. Tip: Since some ketchup is sweeter than others, adjust the amount to taste. For the tonkatsu sauce, you can substitute Worcestershire sauce and sugar in a pinch.
2. Add 3 Tbsp red wine and 3 Tbsp water to the pan.
3. Mix well together and bring the sauce to a simmer over medium heat; let the alcohol evaporate.
4. When the sauce thickens (and you can draw a line on the bottom of the frying pan with a spatula), remove from the heat. Drizzle some sauce over the hamburger steaks.

To Store

Transfer the leftover hamburger steaks to an airtight container and let them cool completely. You can store them in the refrigerator for up to 3 days and the freezer for up to a month.