Yes I have spelt that correctly. Those of you who have lived in Japan will know what a Hambagu is. It is kind of a big mince pattie but actually tastes much better than your average mince pattie.
The Hambagu is a staple in every good Japanese housewife's repertoire. Recently I found out how one can make a fantastic Hambagu and I'm going to share it with you all.
A frying pan with a lid
400g of Mince (70% Beef, 30% Pork mix is recommended)
salt and pepper and nutmeg for seasoning
5grams of "Ofu" (お麩）see picture of small white round things
40 grams of milk
butter for frying
oil for frying
1 carrot and 1 potato, peeled and sliced into 0.5 cm thick slices
Finely dice the onions and then fry in a pan for about 10 minutes or until brownish.
Soak the Ofu in the milk and leave the Ofu to soak up the milk for a good 10 minutes at least
In a bowl add the mince, egg and seasoning. Then using your hand "whip" the mince for 2 minutes. This will make the mixture turn a lighter colour and look creamy.
Add the onions and the and Ofu/milk mix to the mince and whip for another 1 minute
Divide the mix into about 4 and shape into round flat patties about 1.5cms thick
Warm the frying pan on a medium heat for 1 minute then add oil
Cook the patties on a high heat for 1.5 minutes on each side.
Take the patties out of the pan and clean it. Put the slices of carrot and potato on the bottom of the pan, then sit the patties on top of the vegetable slices. Put enough water in the pan to come just over half way up the slices of carrot and potato. Put the lid on the pan and then cook on a med to low heat for 8minutes, checking to make sure the water doesn't dry up.
This probably sounds like a very convoluted way to make a pattie, but they really do taste much better than your average one. You can also add different herbs etc to make it a bit more "tasty".
Now here is a recipe for a quick demiglas sauce to have with your hambagu
Using the juice left in the pan from the hambagu (not too much probably about 50-100mls)
fry up 1T ketchup, 1T of BBQ sauce, 1t of Brandy (or other alcohol) and 1.5t of mustard until it looks like a sauce.
You might be wondering what Ofu is. Ofu is kind of like a rusk made from wheat that is usually put into miso soup. Recently it has found uses as a much better replacement for bread crumbs and I have even wrapped them in slices of pork to make fake "big pieces of pork" for sweet and sour pork. Ofu sucks up the juices really well so you don't realised its not meat!
I don't have a picture of the hambagu I made as it got eaten before I had a chance, but I promise to put one up next time I make it.
Update: Here is as promised my latest attempt at hambagu. This time I pulverised the onions in a blender which was not a good idea. My intention was just to chop them but they ended up liquidated...kind of made the taste a bit sour. oops. Also presentation is a bit so so.