Japanese Salisbury Steak Recipe – Hambagu
This is an easy Japanese salisbury steak recipe your kids will love! Only 25 minutes to make from start to finish!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 patties 1x
- Category: Beef
- Method: Pan frying
- Cuisine: Japanese
Ingredients
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
Toppings
- 3 green onions, finely chopped
- daikon, grated (optional)
Sauce
- 2 cups beef broth
- 2 tablespoons soy sauce
- 2 1/2 tablespoons all purpose flour
- 1 tablespoon granulated sugar
Instructions
- 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.
- Cut it into quarters – this way you’ll end up with 4 patties the same size.
- 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
- Heat up the beef stock and set aside.
- Put the sugar and flour into a saucepan.
- Add the soy sauce and whisk to create a paste.
- Slowly add the beef stock to the paste, whisking constantly to prevent clumping.
- Turn on the heat and bring the sauce to a boil, whisking constantly until it thickens – about 3-5 minutes.
- Serve the patties with the sauce, sprinkle some green onions and top with grated daikon.
Notes
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.
Nutrition
- 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