Hamburg steak is one of the most beloved comfort foods in Japan. I’ve spent years testing various culinary techniques to make the juiciest and most flavorful Japanese hamburg steaks, and I’m sharing everything I’ve learned in this video. This Japanese style hamburger steak recipe features juicy, tender patties paired with a savory hamburg steak sauce that tastes like demi-glace sauce from a fancy yōshoku restaurant in Tokyo.
MARC’S WEEKLY RECIPES ▶
✚ RECIPE ✚
Hamburg Steak ▶
✚ INGREDIENTS ✚
150 grams onion
100 grams cabbage
3 tablespoons sake
1/2 teaspoon salt
30 grams panko (1/2 cup)
3 tablespoons milk
2 tablespoons mayonnaise
10 grams powdered gelatin
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
500 grams lean ground beef
2 teaspoons vegetable oil
1/4 cup red wine
3 tablespoons ketchup
1 tablespoon oyster sauce
1 tablespoon Worcestershire sauce
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INDEX:
0:00 Intro
0:50 Ingredients
1:48 Steam aromatics
4:04 Make panade
5:18 Make Hamburg Steak
5:53 Shape Hamburg Steak
6:45 Fry Hamburg Steak
8:21 Hamburg Steak Sauce
8:57 Taste test
#hamburgersteak #hamburgsteak #japanesehomecooking #japanesefood
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Hands down, nobody beats Mark Matsumoto in presenting recipes w/ technical twists through clear and short videos. I also appreciate the twists he injects into Japanese cuisine, one of the most stoic of cuisines.
Love the cheat demi glace! Love hamburger steaks with many side dishes ( for summer, I skip the demi glace and use a mound of grated daikon drenched with ponzu, with small dollop of karashi ( Japanese mustard ). A leaf or two of ao jiso ( perilla ) on top of the steak is awesome. Matsumoto san, itsumo arigatou, itsumo otsukaresan desu❤️ Mata yoroshiku onegaishimasu…
I’m always so sad to miss the premiere but I am glad I can watch this now.
5:41 so smart! Squishing the meat means you lose that meat crumble. I am blown away by the use of gelatine. Cool!
You’re amazing Marc! 🌺
Shellfish allergy, is Hoisin sauce a reasonable sub for the oyster sauce? This looks wonderful!
This link is highjacked by an ad about gut health.
I'm gonna use this as the basis for any future burger video I might make, man.
Dude, the marrying of art and science here, is breathtaking! I neeeeeeeed to make this in my private life!
Hello there Marc I know It's been a while since we've talked I was blown away by this one The Mayo I just started laughing.It's awesome But hopefully I'll be around To enjoy your cooking this hamburger was awesome Just like all the other recipes.Now you and your family be blessed And I wish you The best?your Friend in southern nevada Nicholas
Is there any substitution for the sake to cook the veggies ? And also for the gelatin (it’s hard to find in my place)
Hi Marc, do you know how to make a tamagoyaki that has a next level of fluffiness on top of a fried rice? Thank you
The science behind this recipe makes me all the more intrigued to try it!
This looks delicious! Did you use Kewpie mayo?
yuuummm 🤤 I recently thought about making this and will make it soon. Thank you, Marc 😊
/edit
btw, would it be possible to leave out the ketchup? I wanna make this for a friend who has a tomato allergy 😞