Hambāgu
Steaks hachés japonais bœuf-porc, juteux, nappés d'une sauce au ketchup, Worcestershire et vin rouge.
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Cook the onion
Heat half the vegetable oil in a 24-26 cm (10 inch) frying pan over medium-low heat. Cook the onion for 6-8 minutes, stirring occasionally, until soft and golden, then let it cool completely before adding it to the meat.
- ½ tbsp vegetable oil
- 1 onion onion
✅ C'est prêt quand : onion is soft, golden, and completely cool to the touch
Make the mixture
Soak the panko in the milk for 2 minutes. In a bowl, knead the beef, pork, egg, salt, pepper and nutmeg with your hand for 1-2 minutes until sticky, then mix in the cooled onion and soaked panko until fully combined.
- 30 g panko breadcrumbs
- 4 tbsp milk
- 300 g minced beef
- 200 g minced pork
- 1 egg
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- all cooked onion from step 1
✅ C'est prêt quand : mixture is sticky and holds together when pressed
Shape the patties
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Cook the hambāgu
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Make the sauce
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Serve
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Cook the onion
Heat half the vegetable oil in a 24-26 cm (10 inch) frying pan over medium-low heat. Cook the onion for 6-8 minutes, stirring occasionally, until soft and golden, then let it cool completely before adding it to the meat.
- ½ tbsp vegetable oil
- 1 onion onion
✅ C'est prêt quand : onion is soft, golden, and completely cool to the touch
Make the mixture
Soak the panko in the milk for 2 minutes. In a bowl, knead the beef, pork, egg, salt, pepper and nutmeg with your hand for 1-2 minutes until sticky, then mix in the cooled onion and soaked panko until fully combined.
- 30 g panko breadcrumbs
- 4 tbsp milk
- 300 g minced beef
- 200 g minced pork
- 1 egg
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- all cooked onion from step 1
✅ C'est prêt quand : mixture is sticky and holds together when pressed
Shape the patties
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Cook the hambāgu
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Make the sauce
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Serve
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The Story Behind the Dish
Hambāgu is a yoshoku dish, a Japanese take on the German Hamburg steak brought by Western influence in the late 1800s. It became hugely popular after the 1960s, served in family restaurants and home kitchens across Japan.
It's often eaten with rice rather than in a bun.
⭐ Why It's Famous
Juicy, tender and glazed in sauce, it's the dish Japanese children ask for most at home.
💡 Fun Fact
Japanese hambāgu is often topped with a fried egg, a slice of cheese, or grated daikon with ponzu for a lighter version.
All over Japan
35.68°N, 139.65°E
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