Juicy Bursting Hamburg Steak Rice Bowl

Add 1/4 teaspoon of salt to the ice-cold ground meat blend and knead thoroughly until it turns pale. Work quickly so the fat doesn't melt from the heat of your hands; if you're concerned, set the bowl over ice water or wear gloves.

Add the black pepper, nutmeg, mayonnaise, and potato starch to the kneaded meat mixture in that order.

Crack the egg and add only the white to the meat mixture. Set the yolk aside for the topping.

Once all the ingredients are added, knead thoroughly until it comes together into one mass — it will separate at first.

Cover the meat mixture with plastic wrap and chill in the refrigerator for 20 to 30 minutes to let the seasonings meld and to re-set the juices that have come out.

Coat a frying pan with vegetable oil and heat over medium heat. Meanwhile, spread a small amount of vegetable oil on your hands and shape the meat mixture, gently patting it back and forth to release the air.

Place the shaped patty in the hot frying pan, make a slight dent in the center, and cook over medium heat for 3 minutes without touching it to develop a browned crust.

Flip the patty, lower the heat, drizzle cooking sake or white wine around it, cover, and steam-fry over very low heat for 3 minutes.

Remove the lid, transfer the patty onto a sheet of aluminum foil, and wrap it to let the juices inside settle.

Lightly wipe away the excess oil rendered from the patty with a paper towel. Don't wipe it completely clean — leave some of the flavor behind.

Add the soy sauce, mirin, sugar, black pepper, and grated garlic to the same frying pan and heat over medium heat, scraping up the browned bits from the bottom and stirring to combine. The sauce is done once it comes to a bubbling simmer.

Place the patty on the rice, make a small well on top, add the egg yolk as a topping, and pour plenty of sauce over it. Break the yolk and mix it in as you eat.