Japanese hamburg steak (ハンバーグ) is one of the most popular dish at Japanese western restaurants. It was believed to be served for the first time in Yokohama area and gradually became popular in Japan in the 1960s. There are SO MANY different ingredients that can be paired with hamburg steaks (i.e. cheese, curry, grated daikon, etc), but today I will share with you the number one sauce that my family loves to eat when it comes to having with hamburg steaks, DEMI-GLACÉ (デミグラス)! On top of that, putting a sunny-side-up egg on top is also a must!

DIRECTIONS

1. Finely dice the onion.
2. Gently cook the diced onions in a fry pan on medium-low heat until onions turn soft.
3. In a large bowl, combine the cooked onions, ground meat, egg, panko, salt and nutmeg and mix well.
4. Form patties into a ball shape and toss the patty from one hand to the other hand for 2-3 times in order to release air (this will help prevent the patty from cracking when pan fry). Lay them out on a flat surface and gently press them flatter.
5. Heat some oil in a fry pan on medium heat and cook the patties each side for about 3 minutes until color on each side turns brown. Then turn to low heat, cover with a lid and cook for about 5 minutes, set aside.
6. In a saucepan, pour in Demi-Glacé [SAUCE] mixture and cook on medium-low heat. When the sauce comes to a boil and the consistency turns a little thicker, turn off the heat.
7. Serve hamburg steak on steamed rice on pour Demi-Glacé sauce over it.
8. You may also cook a sunny-side up egg and further place it on top of the hamburg steak!
9. DŌZO!

NOTE: You can pre-cook the hamburg patties and freeze them too! I occasionally assemble into mini hamburg steaks, cook them and freeze them so that I can heat them in the microwave for the kids’ lunch boxes or quick meals!