Recipe
Easy One-Pan Tomato Stewed Hamburg Steak with Fresh Tomatoes
Ingredients
- 250gground beef and pork mix
- 1/4onion (finely minced, for the meat mixture)
- 1/4onion (thinly sliced, for stewing)
- 1tomato
- 5shiso leaves
- 1/2tbsp flour
- 1egg
- 10gbutter
- 1/2tbsp vegetable oil
- Coarselyground black pepper, to taste
- A:1/4 tsp salt
- A:A pinch of pepper
- B:4 tbsp panko breadcrumbs
- B:2 tbsp milk
- C:2 tsp soy sauce
- C:1 tsp mirin
Overview
In this video, culinary expert Ryuta Kijima introduces a delicious tomato Hamburg steak that can be made in just one pan. There's no need to make a separate sauce; the simple cooking method involves stewing fresh tomatoes right along with the Hamburg steaks. The acidity and umami of the tomatoes make it refreshing yet satisfying, making it perfect for hot days or busy weeknight dinners. Topping it with shiso leaves at the end adds an extra touch of freshness.
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Video Timestamps
Key Tips
-
Prep
- Mince 1/4 of the onion to mix into the patties, and thinly slice the other 1/4 for stewing.
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Prep
- Soak the panko breadcrumbs in milk before using (B: 4 tbsp panko, 2 tbsp milk).
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Kneading Meat
- Kneading the meat thoroughly until sticky before adding seasonings and other ingredients prevents cracking and keeps the patties juicy.
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Shaping
- When shaping, release the air and form into ovals, making an indentation in the center for even cooking.
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Chef's Tip
- Adding 1/2 tbsp of flour to the meat mixture locks in the juices, making the patties plump and tender.
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Heat Control
- Heat oil and butter, brown both sides of the patties over medium heat, then add tomatoes and onions, cover, and steam.
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Heat Control
- Covering and steaming cooks the patties through while keeping them moist with the moisture from the tomatoes.
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Seasoning
- Adding 2 tsp soy sauce and 1 tsp mirin (C) during stewing adds a rich Japanese-style depth of flavor.
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Plating
- Topping with shiso leaves adds a refreshing touch and a vibrant pop of color.
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Seasoning
- Sprinkling coarsely ground black pepper at the end adds a nice kick.
Ingredients
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- 250gground beef and pork mix
- 1/4onion (finely minced, for the meat mixture)
- 1/4onion (thinly sliced, for stewing)
- 1tomato
- 5shiso leaves
- 1/2tbsp flour
- 1egg
- 10gbutter
- 1/2tbsp vegetable oil
- Coarselyground black pepper, to taste
- A:1/4 tsp salt
- A:A pinch of pepper
- B:4 tbsp panko breadcrumbs
- B:2 tbsp milk
- C:2 tsp soy sauce
- C:1 tsp mirin
Instructions
- 1
Thinly slice 1/4 of the onion and set aside for stewing, and finely mince the other 1/4 for the meat mixture.
- 2
Mix 4 tbsp panko breadcrumbs with 2 tbsp milk and let them soak (B).
- 3
Place 250g of ground meat mix in a bowl and knead thoroughly until sticky.
- 4
Add A (1/4 tsp salt and a pinch of pepper) to the meat and knead well.
- 5
Add 1 egg, the soaked panko (B), the minced onion, and 1/2 tbsp flour, then mix well.
- 6
Divide the mixture into 2 equal portions, slap them back and forth between your hands to release air, shape into oval patties, and make a slight indentation in the center of each.
- 7
Cut 1 tomato into bite-sized pieces (wedges or roughly chopped).
- 8
Heat 1/2 tbsp vegetable oil and 10g butter in a pan over medium heat, then place the patties in the pan to cook.
- 9
Once one side is nicely browned, flip them over and brown the other side.
- 10
Add the sliced onion and tomato around the patties.
- 11
Pour in C (2 tsp soy sauce and 1 tsp mirin) all around.
- 12
Cover and steam-cook over low-medium heat until the patties are cooked through (about 7 to 8 minutes).
- 13
Plate the patties and pour the remaining tomatoes and onions from the pan around them.
- 14
Top with 5 shiso leaves, sprinkle with coarsely ground black pepper, and serve.
About きじまごはん 【料理家きじまりゅうた公式チャンネル】
きじまごはん 【料理家きじまりゅうた公式チャンネル】
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