Name: Japanese Hamburger Steak (Hambagu)
Prep time: 30 min
Cook time: 20 min
Ingredients: ½ onion ((about 5 oz. or 142 grams)); 1 Tbsp neutral oil ((I used avocado oil)); 1 lb. Use a combination of half ground beef and half pork, or a mixture of one-third beef, one-third pork, and one-third veal.; ½ tsp kosher salt; freshly ground black pepper; ½ tsp nutmeg; ⅓ cup panko (Japanese breadcrumbs); 2 Tbsp milk; 1 large egg; 1 Tbsp neutral oil ((I used avocado oil)); 3 Tbsp red wine; 1 Tbsp unsalted butter; 3 Tbsp ketchup ((to taste)); 3 Tbsp tonkatsu sauce (*see notes); 3 Tbsp red wine ((or substitute with beef or chicken stock)); 3 Tbsp water

with Miso-Honey Butter Cauliflower & Carrot Kinpira

Hi Folks!

Here’s a weeknight dinner that’s budget-friendly, healthy, and packed with flavor. This winning recipe features the star of the show, Japanese Hamburger Steak (Hambagu), along with two tasty sides: Cauliflower Steak with Miso-Honey Butter and Sweet Stir-Fried Carrots. It’s a satisfying meal your family will love.

Today, I’m sharing a Japanese Hamburger Steak (Hambāgu, listen here) pronounced hahm-bah-goo, recipe that’s juicy, tender, and melts in your mouth. It’s perfect for cooking in a hot frying pan, whether you’re in the kitchen or out on the grill. This dish offers a unique Japanese twist on a classic hamburger steak, like Salisbury steak, and is served with a delicious homemade red wine reduction sauce. While the meal is great on its own, adding a side of rice can make it even more complete.

Choosing the Perfect Ground Meat for Hambāgu

The Hambāgu can be made with different combinations of ground meat. Traditionally, it’s a mix of beef and pork, as seen in the recipe from Namiko Chen at justonecookbook.com. But Azusa Oda’s version, found in her Japanese Cookbook for Beginners, calls for just ground beef. I was fortunate to find a blend from Wahlburgers (the famous family) that includes beef, pork, and veal, which turned out to be an optimal choice. But feel free to use whatever combination you have on hand—just beef, or a mix of beef, pork, and even veal will work great.

I’ve now cooked three recipes from Azusa Oda’s cookbook, including the delicious Sweet and Tangy Japanese Tuna Carrot Salad I made a few weeks ago. While the cookbook is simple and lacks photographs, it’s been a great source of inspiration.

A Flavorful Sauce and Perfect Sides

That’s actually how I discovered the Hambagu recipe on Namiko Chen’s site—I was searching for photos! Not only does her site offer plenty of images, but many of the recipes also come with videos. I love that, and it’s what I aim to give here on my blog too. It just makes cooking easier, especially after a long day of work when we all can use a little extra help in the kitchen!

Not a fan of cauliflower? No worries—swap it for these Crispy Potatoes or flavorful Takikomi Gohan. But don’t skip the carrots; they’re good for you. And if you need convincing, just listen to Clark Gable in the video below!

Bugs Bunny’s relaxed, trickster persona and carrot-chewing habit were inspired by a scene from the 1934 film It Happened One Night. In the scene, Clark Gable’s character, Peter Warne, leans against a fence, rapidly talking with his mouth full of carrots. This scene was a favorite of Bugs Bunny creator Friz Freleng, who used it to shape the iconic cartoon character.

Watch how I make Japanese Hamburger Steak (Hambagu) in this video.

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Japanese Hamburger Steaks.

Japanese Hamburger Steak (Hambagu)

This Japanese Hambāgu is a juicy, tender hamburger steak with a flavorful twist, perfect for beginner cooks. Made with a versatile blend of ground meat and served with a rich red wine reduction sauce, it’s simple to prepare and deliciously satisfying.

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Prep Time 30

Cook Time 20

Servings: 4

Course: #main, dinner

Cuisine: Japanese

Ingredients Method Notes

Ingredients

For the Hambagu Patties:

½ onion (about 5 oz. or 142 grams)
1 Tbsp neutral oil (I used avocado oil)
1 lb. Use a combination of half ground beef and half pork, or a mixture of one-third beef, one-third pork, and one-third veal. As mentioned in the video, I was fortunate to find pre-measured ground meat, ideal for meatloaf and meatballs, which worked perfectly for this dish. If you come across something similar at your store, it’s a convenient option, but feel free to use your preferred blend of ground meat. Tip: You can make hambagu with 100% beef, but it will not be as juicy and tender as combining the two or three meats.
½ tsp kosher salt
freshly ground black pepper
½ tsp nutmeg
⅓ cup panko (Japanese breadcrumbs)
2 Tbsp milk
1 large egg

For Cooking the Hambagu:

1 Tbsp neutral oil (I used avocado oil)
3 Tbsp red wine For steaming, I like to keep mini wine bottles on hand, which are perfect for recipes like this. If you prefer, you can substitute with beef or chicken stock instead of red wine.

For the sauce:

1 Tbsp unsalted butter
3 Tbsp ketchup (to taste)
3 Tbsp tonkatsu sauce (*see notes) (Bull Dog brand tonkatsu sauce comes in a rounded rectangular bottle with a retro label design. You can find it in the Asian section of most grocery stores.)
3 Tbsp red wine (or substitute with beef or chicken stock)
3 Tbsp water

Method

This recipe requires 20 to 30 minutes of inactive resting time for the patties in the refrigerator, in addition to the active cooking time. I used this time to prepare the rest of the dinner dishes.

Gather all the ingredients. If doubling the recipe, please cook one batch at a time in the pan.

To Make the Hambagu Patties:

Mince ½ onion finely. To do this, place the flat side down on the cutting board. Make ⅛-inch vertical slices, leaving the root end intact. Then, make ⅛-inch horizontal slices toward the root. Finally, cut down through the onion perpendicular to the slices. For finer pieces, use a rocking motion with the knife, holding down the tip to keep the onion from scattering.
Heat a large pan over medium heat. When the pan is hot, add 1 Tbsp neutral oil. Then, add the onions. Sauté the onions until tender and almost translucent. Transfer to a large bowl and let it cool.
Once the onions have cooled, combine them with 1 lb of ground beef and pork in a bowl. Add ½ tsp salt, freshly ground black pepper to taste, ½ tsp nutmeg, ⅓ cup panko, 2 Tbsp milk, and 1 large egg. Mix with a silicone spatula or spoon, then knead by hand until the mixture is sticky and pale.
Divide the mixture into 4 or 6 portions. Scoop out one portion and toss it between your hands about five times to remove any air (as shown in the video). This helps prevent the patties from cracking during cooking. Shape each portion into an oval patty and place them on a tray or plate. Cover with plastic wrap and refrigerate for at least 30 minutes to let the meat combine and the fat solidify before cooking.
Heat a large pan over medium heat and add 1 Tbsp of neutral oil once the pan is hot. Gently place the patties in the pan. Use two fingers to make an indentation in the center of each patty to prevent them from puffing up. Cook the patties for about 3 minutes until the bottom is browned. Carefully flip them and cook for another 3 minutes until the other side is browned.
Add 3 Tbsp of red wine and reduce the heat to low. Cover the pan and cook for 5–7 minutes, adjusting the time based on the thickness of the patties. Uncover and check for doneness by inserting a skewer; if clear juice comes out, the patties are fully cooked. Transfer the hamburger steaks to individual plates, but do not wash the pan as you will use the pan juices to make the sauce next.

To Make the Red Wine Reduction Sauce:

In the same frying pan, add 1 Tbsp unsalted butter, 3 Tbsp ketchup, and 3 Tbsp tonkatsu sauce. Add 3 Tbsp red wine and 3 Tbsp water. Mix well and bring the sauce to a simmer over medium heat, allowing the alcohol to evaporate.
When the sauce thickens (and you can draw a line on the bottom of the frying pan with a spatula), remove from the heat. Drizzle some sauce over the hamburger steaks.
Pour the remaining sauce into a small bowl or jar and bring it to the table for serving.

Notes

Traditional topping options include sauteed mushrooms or a fried egg.

Couldn’t find Tonkatsu Sauce in the store? Easily make your own! Homemade Tonkatsu Sauce: 3 Tablespoons Worcestershire sauce, 2 Tablespoons ketchup, 1 Tablespoon soy sauce or tamari, 1 Tablespoon mayonnaise, 1 Tablespoon tahini, 1 teaspoon sugar. In a medium bowl, whisk all ingredients together until the sugar has dissolved. Store in a mason jar or other container with a tight-fitting lid in the refrigerator for up to 3 months.

When making the red wine reduction sauce, adjust the amount of ketchup to taste, as some brands are sweeter than others.

Transfer the leftover hamburger steaks to an airtight container and let them cool completely. You can store them in the refrigerator for up to 3 days and the freezer for up to a month.

Recipe slightly adapted from Japanese Cookbook for Beginners by Azusa Oda.

Robin Ward

Cauliflower Steak with Miso-Honey Butter

Transform your cauliflower into a savory delight with this Japanese-inspired side dish. Picture tender cauliflower steaks, roasted to golden perfection, infused with the rich umami of white miso, the buttery smoothness of garlic, and a touch of honey that caramelizes beautifully in the oven. As the aroma of miso-butter wafts through your kitchen, you'll be captivated by the sight of each slice, glistening with a golden, slightly crisp edge. The taste is a harmonious blend of sweet and savory, with just the right amount of caramelization that even the kids won’t be able to resist. This dish isn't just a side—it's a flavor-packed experience.

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Prep Time 10

Cook Time 40

Servings: 4

Course: #sidedish

Cuisine: Japanese

Ingredients Method Notes