Ingredients (for 2):
- Beef - 150g
- Pork - 150g
- Onion - 100g
- Butter - 10g
- Salt - dashes
- Egg - 1
- Flour - 4 tbsp
- Water - 3 tbsp
- Dashi powder - 1 tsp
- Gelatine powder - 2 tsp
- Salt - dashes
- Black pepper finely - dashes
- Oil - 1 tsp
- Water - 50ml
- Soy sauce - 2 tbsp
- Mirin - 2 tbsp
- Sake - 2 tbsp
- Garlic - 1 clove
1. Mince the beef and pork, then mix together. Keep in freezer until use.
2. Cut the onion into finely.
3. Chop the garlic finely.
4. Heat the pan with butter.
5. Add in the onion, season with salt, and continue to sautee until slightly brown. Remove and let it cool down.
6. Mix the onion with the minced meat, add in egg, flour, water, dashi powder, gelatine, salt and black pepper finely.
7. Knead the patty into two pieces, and then squeeze the air out, making two cavities in the middle.
8. Prepare the sauce by mixing soy sauce, mirin, sake, and garlic.
9. Heat the pan with oil, then place the patty to pan-fry under medium-low heat.
10. After the bottom is browned, cover with lid and continue to pan-fry for another 3 minutes.
11. Flip the patty over and cover with lid to continue pan-fry for another 1.5 minute.
12. Pour in 50ml of water and cover with lid to steam for 5 minutes.
13. Remove the hambagu to the serving plate, and pour in the sauce. Heat to boiling.
14. Pour the sauce on top and serve.
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