Hamburg Steak

Chef’s Notes

 

When cooked in the carbon pot, the hamburg steak’s outside is cooked well and since it does not stick to the pan, it is easy to flip over.

The outer side is cooked well and full of aroma. The meat juices are sealed inside for a fluffy and juicy result.

When cut after being served, the meat juices pour out of the steak.

Ingredients (2 servings)

 

  • 220 g minced beef

  • 1/3 onion

  • 5 g unsalted butter

  •  

  • (A)

  • 15g panko bread crumbs

  • 1 egg

  • 1/3 teaspoon salt

  • Black pepper

  • Nutmeg

  • 1/2 tablespoon oil

  •  

  • (Sauce)

  • 70 ml red wine

  • 70 ml water

  • 10 g instant beef stew powder

  • 1 1/2 tablespoon ketchup

  •  

  • Additional side vegetables

Directions

 

  1. Mince onion. Heat carbon pot and melt butter on medium heat. Cook the minced onion until the moisture is gone and the onion turns light brown. Take out and cool to room temperature in a bowl.

  2. In the bowl with the onion, add the ingredients of (A) and mix. Add in the beef and mix until the mixture becomes sticky.

  3. Split the mixture into two parts. Rounding the meat mixture in your hand to make a patty and passing it from hand to hand like playing catch, remove the excess air from the patty. Shape into an oval and make an indenture in the middle.

  4. Heat the oil in the carbon pot on medium heat, place the two patties in the pot, put the lid on the pot and cook for about two minutes until the bottom is browned, then flip over.

  5. Put the lid on the pot, lower the heat and cook 5 minutes. Turn off the heat and let rest for another 3 minutes to cook thoroughly. Insert a bamboo skewer into the meat, and if the meat drippings are clear, then place the steak on a dish, cover with sauce and garnish with vegetables.

  6. (Sauce) Pour wine and water in a pan and bring to a boil. Add instant beef stew mix and ketchup to make the sauce.

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