A Hamburger Steak for Salisbury Steak Recipe with a Japanese twist. Japanese hamburger steak is so soft and juicy because of the secret ingredients added. Discover how the Japanese make hamburger steak with step by step photo instruction and a video.
10ozBeef and Pork ground meat*1 or 300g all together
1tbsp vegetable oil
Heat the oil in a frying pan and cook finely chopped onion until it caramelized. Let is cool completely.
Boil water in a small saucepan and cook tofu for 5 minutes.
Drain the cooking water and wrap the tofu with a sheet of kitchen paper.
Place a small plate over the wrapped tofu and leave it for 5 minutes.
Add the panko to the bowl and add beaten egg to the bowl.
Add tofu by breaking it into small pieces with your hands.
Add ground beef and pork, cooked and cooled onion to the mixing bowl.
Knead all the ingredients with your hands until the mixture becomes uniform in colour and pasty.
Divide the mixture into six equal portions.
Roll the mixture into oval shaped patties.
Toss the patties between your hands firmly several times to remove any air pockets out of the patties.
Flatten the patties to about 0.8 inch (2cm) thick each and set aside.
Heat 1 tbsp oil in a frying pan over med to high heat.
Place the meat patties in the pan and cook until one side is browned.
Turn the patties over and cook other side till brown.
While the patties are frying, mix together all the sauce ingredients in a bowl and set aside.
Once the patties are fully cooked remove them from the pan and set them aside on a plate then cook the sauce in the pan. *3
Heat the butter in the same saucepan, once the butter melts, add all sauce ingredients into the pan and bring it to simmer.
Place the cooked patties back into the frying pan and coat with the sauce.
Serve the Japanese hamburger steak with vegetables or sides you like, then drizzle the sauce on top.
*1 Ratio of Beef and Pork is 80:20. I used 8oz (240g) beef and 2oz (60g) pork. You can adjust this ratio to your liking. The more pork meat you use, the patties will be softer. *2 If you don't have Panko, you can make this following the recipe here. *3 To check whether the patties are cooked, pierce the centre of a patty with a bamboo skewer. If the exuding juice is clear, it is cooked.