What’s the best beef to use in making Japanese hamburg steak?
I noticed how Japanese hamburg steak patties taste quite different in restaurants as compared to regular burger patties and burger steaks. What’s the best kind of beef and beef part that I can use to make Japanese hamburg steak? Are there any tips as to how I can get as close to the original japanese recipe? I’ve read some recipes but they are quite general.
Well as a former chef who worked in Japan, you can get some there made with Kobe or Mashiyma beef, but most is made with domestic or imported, they import from Australia, which is grass fed beef and a bit stronger in flavour than the Japanese type, seasonings are the biggest difference, soya sauce, white pepper (black pepper is seldom used in Japan), panko bread crumbs, some will use chopped garlic or flavour, even curry powder is used, I got a burger like sandwich in my local area when I lived there in the late 1980′s.
So in other country’s a combo of ground beef like round, chuck and sirloin is best, even a bit ground pork is nice. They tend to make there’s smaller and fry not grill, and toppings in Japan are very different, especially the mayonnaise.
Ground chuck or ground round. I prefer the round.
References :
Well as a former chef who worked in Japan, you can get some there made with Kobe or Mashiyma beef, but most is made with domestic or imported, they import from Australia, which is grass fed beef and a bit stronger in flavour than the Japanese type, seasonings are the biggest difference, soya sauce, white pepper (black pepper is seldom used in Japan), panko bread crumbs, some will use chopped garlic or flavour, even curry powder is used, I got a burger like sandwich in my local area when I lived there in the late 1980′s.
So in other country’s a combo of ground beef like round, chuck and sirloin is best, even a bit ground pork is nice. They tend to make there’s smaller and fry not grill, and toppings in Japan are very different, especially the mayonnaise.
References :
The Recipe for Plain Japanese Hamburg steaks are as follows:
makes 4 patties
pork mince 120g (30%)
beef mince 280g (70%)
onion 1/2
bread crumbs 2 table spoon
milk 50cc
egg 1
salt 1/2 tea spoon
pepper 1/2 tea spoon
nutmeg 2 pinches
1. chop onion finely, stair fry them with a bit of vegetable oil, then cool
2. soak bread crumbs in milk
3. place mints, 1, 2 and all other ingredients in a bowl and mix very well and thoroughly. (make sure the mixture is cool)
4. divide mixture into 4 equal balls and mold into patties
5. fry them in a flying pan with vegetable oil
# we may use soy sauce or garlic in steak sauce but DO NOT add them in the hamburger patties! that would no longer be hamburg steaks.
# we do use black pepper a lot, more than white pepper as in any other countries.
References :
I’m Japanese lol