Hamburger Steak

Hamburger Steak

Main Course
Cuisine Japanese

Prep Time 10 minutes
Cook Time 1 hour
Servings 5 people

Ingredients
Hamburger Steak
300 g Ground Beef
100 g Saikoro
¾ Onion
⅓ cup Bread Crumbs
1 Egg
1 tsp Garlic Powder
½ tsp Salt
¼ tsp Black Pepper
½ tsp Nutmeg Powder
1 tbsp Olive Oil for sautee

Gravy
2 tbsp Unsalted Butter
½ cup Chicken Broth
¼ cup Ketchup
2 tbsp Worcestershire Sauce
1 tbsp Oyster Sauce
½ tbsp Sugar
1 tsp Garlic Powder
2 tbsp Cornstarch
3 tbsp Water

Instructions
Chop onion, then sautee onion with olive oil over medium heat for 3 minutes until fragrant and translucent. Set aside and let it cool.
With a chopper, grind saikoro then mix it with the rest of the hamburger steak ingredients. Mix all together with a spatula then knead by hand until well combined.
Divide the hamburger mixture into 110 g each. Scoop the mixture, form a ball then toss it from one hand to another about five times to release the air from inside of the hamburger mixture. Form the mixture in an oval or round shape and place it on a tray, do it with the rest of the hamburger mixture.
Cover them with plastic wrap and refrigerate for 30 minutes.
After refrigerating the hamburger steak, in a pan, heat olive oil over medium heat and cook the hamburger steak for about 3 minutes or until both side turns brown. Set aside.
In a small bowl, mix cornstarch and water. Set aside.
In the same pan, melt 1 tbsp butter then add the rest of the gravy ingredients except cornstarch and water. Stir the gravy then wait until the gravy is boiling.
While the gravy is boiling, add cornstarch mixture (stir again before adding to a pan). Stir the gravy again, and when it is bubbling, add the hamburger steak back to the pan and cover it with a lid then cook for 10 minutes until cooked through.
Add the remaining butter at the end, and turn off the heat once the butter melted.
Place the hamburger steak on a plate, and pour the gravy over the hamburger steak. Serve it with boiled carrots and broccoli. Enjoy!