Perhaps reading my blog-pal Faerie Imp‘s recent posts on her Japanese trip got me all yearning for Japanese food, so I decided to whip up some home-made Japanese hamburgers for dinner tonight.
I’m no Nigella Lawson but being a Domestic Princess and with time on my hands, I can actually plan and cook our meals (since eating out is rather expensive), so you will be reading a lot of those posts peppered with my love for travel and fashion updates during my stay in Geneva.
We finally received our 17 boxes from Singapore! Kinda feels like Christmas peeling open the boxes which reveal all the stuff that we so missed. My clothes, my shoes, my bags, my toiletries but more importantly, all that local food and ingredients!
So in celebration of us finally moving over to Geneva and getting our stuff in order, I decided to make us a batch of home-made Japanese hamburgers for dinner. The Man opened a bottle of Chambolle-Musigny 2003 for this occasion. I’ve learnt that it’s important to celebrate small successes in life for the big ones don’t come easy but when they do, you will learn to treasure them more.
In Japan, hamburgers can be served in a bun, called hanbāgā (ハンバーガー), or just the patties served without a bun, known as hanbāgu (ハンバーグ) or “hamburg”, short for “hamburg steak”.
They are made from minced beef, pork or a blend of the two, mixed with minced onions, egg, breadcrumbs and spices, and are served with brown sauce (or demi-glace in restaurants), or occasionally in Japanese curries. It is a popular item at home, and in casual, western style suburban restaurant chains known in Japan as “family restaurants”.
Japanese Hamburgers (Recipe adapted from Lovely Lanvin)
Ingredients (Makes about 5 1/2 patties):
500g of minced beef
1/2 onion, finely chopped
1 tablespoon Butter
1/2 cup Panko (Japanese bread crumbs)
3 tablespoons milk
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon canola/vegetable for frying
1. To make Hamburger Steaks, in a small bowl combine panko and milk, mix to soften, set aside until needed. In a frying pan, heat the butter over medium heat until melted. Add the onion and cook, stirring often, until lightly browned, 5-7 minutes. Remove from the heat and let cool completely.
2. In a large bowl, combine the beef, panko mixture, cooled onion, egg, salt and pepper. Using your hands, mix to distribute all ingredients evenly. Divide the meat mixture into equal portions. I made about 5 1/2 patties with the meat mixture.
3. In a frying pan large enough to accommodate the patties without crowding, heat the oil over medium high heat. When the oil is hot, carefully add the patties and cook until a nice brown crust forms on the bottom, 4-5 minutes. Turn the patties over and cook until a brown crust forms on the second side, 4-5 minutes longer.
4. For the sauce, I used the Tonkatsu sauce (Bulldog brand) to drizzle over the burgers and ta-dah…all ready to be served with oven-baked fries and a spinach salad.
A very hearty and happy dinner indeed!