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japanese salisbury steak

Japanese Salisbury Steak Recipe – Hambagu

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  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 patties 1x
  • Category: Beef
  • Method: Pan frying
  • Cuisine: Japanese


This is an easy Japanese salisbury steak recipe your kids will love! Only 25 minutes to make from start to finish!


Units Scale
  • 1 pound ground beef
  • 1 tablespoon ginger, peeled and finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1 large egg
  • 3 1/2 tablespoons panko breadcrumbs


  • 3 green onions, finely chopped
  • daikon, grated (optional)


  • 2 cups beef broth
  • 2 tablespoons soy sauce
  • 2 1/2 tablespoons all purpose flour
  • 1 tablespoon granulated sugar


  1. In a large mixing bowl put the ground beef, ginger, garlic, soy sauce, sake, egg, and panko breadcrumbs. Mix well using your fingers and make one big ball.
  2. Cut it into quarters – this way you’ll end up with 4 patties the same size.
  3. In a large pan over high heat, add the patties and cook for 5 to 6 minutes on each side, until cooked through.

Making the sauce

  1. Heat up the beef stock and set aside.
  2. Put the sugar and flour into a saucepan.
  3. Add the soy sauce and whisk to create a paste.
  4. Slowly add the beef stock to the paste, whisking constantly to prevent clumping.
  5. Turn on the heat and bring the sauce to a boil, whisking constantly until it thickens – about 3-5 minutes.
  6. Serve the patties with the sauce, sprinkle some green onions and top with grated daikon.


Make ahead: Save the patties and sauce in separate containers. Refrigerate for up to 2 days.

Leftovers:  Store the leftovers in a storage container and refrigerate for up to 3 days.


  • Serving Size: 1 patty
  • Calories: 187
  • Sugar: 1.2g
  • Sodium: 286.4mg
  • Fat: 4.5g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0.1g
  • Carbohydrates: 11.5g
  • Fiber: 0.7g
  • Protein: 22.5g
  • Cholesterol: 97.4mg
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