How to make beautiful and tasty hamburger steaks.
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- čas přidán 17. 05. 2024
- Hello everyone! I’m Ryusei.
Today I made Japanese hamburger steaks which is topped with grated radish and Ponzu. This style of hamburger steak is loved from children to adult. And I introduced how to make Ponzu instantly. Actually to make real Ponzu is complex and we have to prepare many ingredients. But in the future I’ll introduce how to make authentic Ponzu too!
I hope you enjoy Japanese hamburger steaks!
Recipe
Ground beef 300 grams
Onion 1/2
Breadcrumb 10 grams
Milk 30 grams
Salt 3 grams
Egg 1
Black pepper
Soy sauce 5 grams
~Ponzu~
Orange juice 30 grams
Soy sauce 30 grams
Vinegar 10 grams
#japan #japanesefood #japaneseculture #cooking #homemadefood #beefrecipe #hamburgersteak #ponzu #japanlife #japon #japonais
Hello from Arizona, USA
In my household and those I know, we would call that recipe for Hamburg Steak, “Mini” or “Individual” “Meatloafs” or even “Salisbury steak” and likely would have been served with “brown” or “Beef” gravy over mashed potato with side vegetables or on bread slices smothered with gravy as an “open faced sandwich” with mashed potato as a side. Though meat loaf is normally a larger “loaf” like bread, some restaurants do serve them more as patties, but not all, even then that are typically baked not pan fried, I’ve seen them done in a pan, as well as over a charcoal grill or inside a wood smoker. The “Salisbury” steak versions is often just a thin (less than 1/4 of the thickness you made) ground beef patty with little seasoning mixed in if any and then typically simmered in a gravy and served with the gravy, some folks “fancy it up” by grilling the “steak” patty over charcoal, frying in a pan, or steam them.
Most meatloaf recipes in the USA are fairly similar with onion, milk, egg, breadcrumb, and maybe other vegetables such as carrot, garlic, bell peppers, hot or spicy peppers or “Chili’s” and even zucchini in the meat mixture. Meatloaf recipes here in the USA can vary widely from region and even background, having lived on both the east and west coasts, and having family in the Midwest I’ve seen a wide variety of add on/in ingredients in the meatloaf such as cheese or cheese crackers (such as “Cheese-its” brand crackers), Rice, Barley, chili’s, corn, and even breakfast cereals like “Grape Nuts,” “Corn Flakes,” and Rice Crispies. Some like tomato Ketchup or sauce over the meat loafs, typically “baked” onto the surface, I’ve also seen the brown gravy cooked on, as well as mushroom gravy.
Hello! Thank you for teaching me in so detail. I've never heard "Sailsbury steak". I just searched it, which is the origin food from USA. All of them are very interesting for me. Especially I'd like to try Hamburg steak cooked over charcoal. And I'm also interested in regional food. Actually I've never been to USA. But I'd like to go to USA and try them.
Thank you so much!
I really appreciate your videos showing less well know Japanese dishes outside of japan!
Thank you for watching! I’d like to tell real Japanese culture to the world. So I’m very happy you said that. Thank you!!
Hey Ryusei-san!! I just tried this recipe and I really loved it! My palms must be smaller than yours though because I made four patties instead of three 😅 But thank you for this recipe! I enjoyed it a lot!
As always an amazing video, Ryusei-San! Congratulations on 7k subscribers. Though, you deserve way more than that!
Thank you for watching and your comment. I was very happy to reach 7K! I keep making interesting videos!! Thank you!
Hi, I like to use a minced clove of garlic for about 250 grams with a bunch of fresh cracked black pepper, a pinch of MSG and pinch of kosher salt all mixed in. I use a bit of olive oil and start with strips of white onion. You can put a bunch down using a single layer of slices and then put the raw burger on top, letting the onion steam into the burger before the onion is browned. After that is when I put the meat on the surface. I like cooking my mushrooms by crushing them by hand to save time then tossing with a little sesame oil, garlic powder, and soy sauce. Then I use a basket designed for use on the grill and cook them off in 5 minutes or so while everything else is cooking. A1 steak sauce on the side, use a pad of butter (during basting the first side so it doesn't burn the whey too early) if you are feeling a little fat.
Thank you for sharing in detail! That’s so delicious and looks beautiful! I’ve never tried crushing mushrooms. But I’m sure the smell is amazing. I’m very happy to know your way. Thank you so much!!
Hello from Ukraine, thank you for your recipe. I hope you are having a great day !
Hello! Thank you for watching and your comment from Ukraine. I hope too!! Thanks!
Loving your content Ryusei!
Thank you so much. I’m very glad!
Dear Ryusei
Your videos and recipes are a real joy to enjoy... always love learning from you and have prepared many of your lovely dishes... In Switzerland, we like to make hamburgers on a grill, they end up being more crispy and slightly charred! Itadakimasuuu, keep up the amazing work my friend :)
My friend
Thank you so much! I’m very glad you said that. It’s really delicious. I like crispy and slightly charred hamburgers too!! Yes, I keep making videos :)
Thank you, I did wonder how these hamburger steaks were made.
We tend to make meatballs or kebabs instead of these in the UK. Meatballs with spaghetti or bbq the kebabs with pita bread, sauce and salad.
Thank you for watching too! I think this way is very popular in Japan.
I didn’t know that you usually make meatballs and kebabs in UK. And I’ve never made kebabs. In the future I’ll try it.
Thank you for sharing!!
Brings a hamburger to a whole new level!
I’m very glad you said that! Thank you for watching and your comment!!
oh man that looks great, cheers from Argentina!
Thank you for watching and your comment from Argentina!
I like to make marinara sauce the day before, store about half the marinara sauce, then on the day, I make hamburger-shaped meatballs and cook them in a sauté pan with olive oil to brown them, and when they're browned, I add the marinara sauce, some soy sauce, some ketchup, and some chicken stock, then let the Italian-style hamburger steaks cook for a couple of hours and serve with fusilli.
Thank you for sharing! I’ve never heard marinara sauce. That’s amazing! Italian-style hamburger steaks looks so delicious!. I’ll try to make Italian style near future. Thank you!
excited to see the video for authentic ponzu!!
Thank you! In japan we can get some citrus in autumn. So please hold on. I’ll get some citruses and make it!!
@@kyodokan.japanese.cuisine Thanks for letting me know. I can wait patiently!
Hey Ryusei,
great video!
In germany we call this "Frikadelle" :D
We - or at least in my part of germany - like to add mustard to the "Frikadelle".
Beside that we like to use mixed Ground meat from Pork and Beef .
I like you added soy sauce! Looks very tasty!
Keep it up!
Kind regards
Sascha
P.s.: You can also use water instead of oil for your hands to make them less sticky while forming. 🙂
Hey Sascha, Thank you for watching!!
I love mustard, so it’s definitely delicious. “Frikadelle” I’ve never heard it. In the future I’d like to visit Germany!
Thank for teaching me :) I always use oil to form it. I’ll try! Thank you!
@@kyodokan.japanese.cuisine Both oil and water lead to the same result. i just dont like oily hands. :D Nice! Some day i want to visit japan as well.
I don’t like too😅 Good! Thank you! Have a good day :D
Where I am from in Germany, we call it "Fleischküchle" or "Fleischpflanzerl"
We tend to eat it with "Sauerkraut" (pickled cabbage) and potato.
You’re from Germany! I don’t know how to pronounce them😅. But I know "Sauerkraut"! That’s sounds good!!
Konbanwa Ryusei-san!
My favorite way to cook hamburger steaks is to add Squid Brand fish sauce to the ground beef and mix until sticky. About 1 teaspoon per one pound of ground beef is how much I use, but more or less can be added according to personal preference. I have tried several other brands of fish sauce but Squid Brand is my personal very favorite.
I really like your recipe for homemade ponzu sauce. It is very delicious! Domo arigato for another fantastic and informative video!
Thank you for sharing your recipe! I’ve never seen and used Squid Brand fish sauce. So I can’t imagine that flavor, but it’s looks delicious!!
Thank you! If you like ,please try it. I hope you enjoy it. Thanks a lot always! Arigato!!
@@kyodokan.japanese.cuisine If there is a way for you to give me a postal address then I will send you a bottle (739 ml) of Squid Brand fish sauce as a gift. It would make me very happy to help you with your cooking recipes and your youtube channel. :)
Thank you for your kindness. I’m so happy. Actually I’ll move next month and I’ve never received something from abroad. How long does it take to receive. And I have an instagram account
instagram.com/kyodokan02
But I’ll use this account for Japanese. If you like,please send me a message. Thank you very much!
@@kyodokan.japanese.cuisine I think it will take about 10 to 14 days to arrive in the mail from the United States to Japan.
Sorry I can’t reply you above message. I’ll try. Please hold on! Thank you!
This looks delicious! Is it possible to replace the orange juice with freshly squeezed lemon juice for the ponzu sauce ?
I'd love to see you make chawan mushi recepie! I tried it once in a restaurant and really loved it so I'd like to make it some day
Yes, you can., but I recommend to squeeze orange too. Because I think if we use only lemon juice, the flavor of ponzu is a bit sourness. However if you like the sour taste, no problem! I hope you’ll enjoy your ponzu!!
OK! I’ll make Chawan mushi one day.
Thank you for watching and your comment!!
@@kyodokan.japanese.cuisine Thanks ! I'll try to mix orange and lemon then ☺️
I'm looking forward to seeing this recipe then !
Yes, please try! Thank you! Please hold on :)
Yippee...finally...hamburger steaks...I really wanted to see your version of this popular recipe.May I ask,was the vinegar,rice vinegar? I saw some recipes used a mixture of pork and beef(but we do not eat pork)also,as your steak looked so plump and fluffy,how do we ensure that the inside is totally cooked?Some people say you need to put them in the oven for a bit after frying them on the stove.I wished you had cut the hamburger steak in half as i would love to see the inside.I also noticed that you used fatty beef mince.I have made them before but I think I overcooked them!!! I will try again,japanese hamburger steak if cooked properly is so delicious!! Thank you for he ponzu sauce recipe.Also,congratulations for reaching 7K subscribes,Ryusei.
Thank you for waiting! Yes, rice vinegar. In Japan we usually use rice wine, but I think wine vinegar is good for making Ponzu. I ensure that it’s totally cooked with my finger, when it’s cooked well, the meat will be a bit hard. Or we check that to insert an iron or bamboo skewer. And then if transplant juice comes out, it’s totally cooked. Ok! Next time I’ll cut it and show you. Thank you! I’m very glad to reach 7k and I have an amazing viewers like you. I keep making videos. Thank you so much!
@@kyodokan.japanese.cuisine Yes,keep making the videos ,don't give up .One day,you will reach a million!!😊
Yes! I never give up and step one by one.
Thank you very much!!
Hi Ryusei, how do you eat the hamburger steak? Do you wrap it with the leaf lettuce and eat it with hands (like a sandwich, replacing bread with lettuce)?
Thank you for another great video!!
Hi! I usually don’t eat wrap it with leaf lettuce but it’s good idea! I usually eat it with the sticky rice and miso soup. Thank you for watching!!