Loid’s hambagu

Hambagu recipe adapted from Namiko Chen of Just One Cookbook’s recipe.

Ingredients

Hambagu

  • 1/2 onion
  • 12oz ground meat (I like 4oz pork and 8oz beef)
  • 1/2 tsp nutmeg or cinnamon
  • 1/3 cup breadcrumbs
  • 2 tbsp half and half cream
  • 1 egg

Cooking the patties

  • 1 tbsp neutral oil
  • 3 tbsp red wine or grape juice

Cooking the sauce

  • 1 tbsp unsalted butter
  • 3 tbsp tomato paste
  • 3 tbsp tonkatsu or takoyaki sauce
  • 3 tbsp red wine (use grape juice for a halal subsitute)
  • 3 tbsp water

Fried potato (Bratkartoffeln) wedges

  • 1 lb waxy potatoes
  • 1/2 onion
  • 1 tbsp butter
  • 1 tbsp neutral oil

Veggies

  • 1/2 lb grape tomatoes
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 crown broccoli

Steps

Hambagu

  1. Finely mince the onions into 1/8 inch pieces.
  2. Heat a frying pan on medium heat and add your oil. When the oil is hot enough, sautee the onions until transparent.
  3. Transfer the onions to a medium sized bowl and let cool.
  4. Add the meat to the bowl of onions. Add the salt, pepper, breadcrumbs, half and half cream, and eggs, and stir until combined.
  5. Knead your dough until
  6. Toss your hambagu to remove air (and thus cracks) from the hambagu.
  7. Chill for 30 minutes.
  8. Heat 1 tbsp of neutral oil over medium heat in a frying pan. Once the oil is hot, add the patties and cook for 3 minutes.
  9. Flip the patties and cook for another 3 minutes.
  10. Add the red wine and cover the pan. Let that cook for 5-7 minutes.
  11. Remove the patties from the frying pan.

Sauce

  1. Add unsalted butter, tomato paste, tonkatsu or takoyaki sauce, red wine, and water to the frying pan full of pan drippings.
  2. Stir until combine and bring to a boil over high heat.
  3. The sauce is ready once it covers the back of a spoon or spatula.

Fried potato (Bratkartoffeln) wedges

  1. Cut your washed potatoes into wedges.
  2. Par-boil the potatoes by putting them in a pot of cold water. Bring that to a boil and immediately remove from heat.
  3. Dice the onion into 1/4 inch pieces.
  4. Heat fats on medium heat in a large frying pan. When heated, add the onions and saute until transparent. Remove the onions from the pan.
  5. Add in the potato wedges and repeatedly toss the potatoes until crispy.
  6. Re-add the onions and toss to combine.

Veggies

  1. Toss the grape tomatoes in olive oil, salt, and pepper. Tray on a parchment paper lined tray and bake for 12-15 minutes at 400 degrees.
  2. Cut the broccoli in to small florets and steam.