Japanese-Style Simmered Hamburger Steak
Japanese-Style Simmered Hamburger Steak
Ingredients
For the Simmering Sauce
- 200 ml water
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1/2 teaspoon dashi powder
For the Mushrooms
- 100 g shimeji mushrooms
- 100 g enoki mushrooms
For the Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish
- 1 as needed green onions, chopped
Instructions
- 1
Break apart the shimeji and enoki mushrooms into smaller clusters by hand.
⏱️ 2 min
- 2
In a large bowl, combine the ground beef and pork, finely chopped onion, egg, panko, milk, salt, black pepper, and grated garlic.
⏱️ 5 min
- 3
Mix all ingredients thoroughly until well combined. Shape the mixture into 4 uniform patties.
⏱️ 5 min
- 4
Heat a pan over medium-high heat. Place the 4 patties in the pan and sear both sides until nicely browned. Flip carefully to avoid breaking them.
⏱️ 5 min
- 5
In a separate bowl, combine 200 ml water, soy sauce, mirin, sugar, and dashi powder. Stir to mix well.
⏱️ 2 min
- 6
Once the patties are seared, arrange the prepared shimeji and enoki mushrooms around and on top of the patties in the pan. Pour the mixed simmering sauce over the patties and mushrooms. Cover the pan with a lid and simmer on low heat for 10 minutes.
⏱️ 10 min
- 7
While the patties are simmering, prepare the cornstarch slurry: In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth.
⏱️ 1 min
- 8
After 10 minutes of simmering, pour the cornstarch slurry into the pan with the patties and sauce, stirring gently to thicken the sauce to your desired consistency.
⏱️ 3 min
- 9
Serve the simmered hamburger steaks and mushrooms immediately. Spoon extra sauce over them and garnish with chopped green onions, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese-Style Simmered Hamburger Steak
For the Simmering Sauce
- 200 ml water
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1/2 teaspoon dashi powder
For the Mushrooms
- 100 g shimeji mushrooms
- 100 g enoki mushrooms
For the Slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
For Garnish
- 1 as needed green onions, chopped
Instructions
- 1
Break apart the shimeji and enoki mushrooms into smaller clusters by hand.
⏱️ 2 min - 2
In a large bowl, combine the ground beef and pork, finely chopped onion, egg, panko, milk, salt, black pepper, and grated garlic.
⏱️ 5 min - 3
Mix all ingredients thoroughly until well combined. Shape the mixture into 4 uniform patties.
⏱️ 5 min - 4
Heat a pan over medium-high heat. Place the 4 patties in the pan and sear both sides until nicely browned. Flip carefully to avoid breaking them.
⏱️ 5 min - 5
In a separate bowl, combine 200 ml water, soy sauce, mirin, sugar, and dashi powder. Stir to mix well.
⏱️ 2 min - 6
Once the patties are seared, arrange the prepared shimeji and enoki mushrooms around and on top of the patties in the pan. Pour the mixed simmering sauce over the patties and mushrooms. Cover the pan with a lid and simmer on low heat for 10 minutes.
⏱️ 10 min - 7
While the patties are simmering, prepare the cornstarch slurry: In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon water until smooth.
⏱️ 1 min - 8
After 10 minutes of simmering, pour the cornstarch slurry into the pan with the patties and sauce, stirring gently to thicken the sauce to your desired consistency.
⏱️ 3 min - 9
Serve the simmered hamburger steaks and mushrooms immediately. Spoon extra sauce over them and garnish with chopped green onions, if desired.
⏱️ 2 min