One-Pan Hamburg Steak

Put a food-safe plastic bag over your hand and secure it with a rubber band to make a disposable glove. This way your hands stay completely clean while making the hamburg steaks.

Skip the bowl and put the ground meat, tofu, and egg directly into the frying pan. After cracking the egg, wash your hands once, and if there is any drip liquid on the ground meat, pat it off lightly.

Add salt and knead only the ground meat first until it turns pale. The salt draws out the proteins to create stickiness, so the patties hold together and stay juicy when cooked.

Once it turns pale, mix in the egg and tofu together. The tofu adds volume while retaining moisture for a fluffy texture.

Add black pepper to remove any off odors and add aroma, then add the panko breadcrumbs and mix well. You can also add everything from the start without separating the steps.

Divide into your preferred size and shape the patties while pressing out the air. Smoothing the surface prevents the juices from escaping. Once shaping is done, just throw the plastic bag away.

Bring the patties to room temperature (around 20-25°C) before cooking. The heat reaches the center more easily and you avoid overcooking. In hot weather, adjust the temperature in the refrigerator.

Add vegetable oil to the frying pan and sear the surface over high heat. Once nicely browned, slide the patties up the side of the pan to flip them over.

Lower the heat, add the cooking sake, cover, and steam-fry for 8 minutes. The steam cooks the patties evenly, and the alcohol drives off any off odors.

When the time is up, check the internal temperature. It is safe at 75°C for at least 1 minute, or an equivalent state. If you do not have a thermometer, cut one in half to check for pinkness, or insert a bamboo skewer and see whether the juices run clear.

Remove the hamburg steaks once, then add the seasonings to the same pan and mix while scraping up the meat drippings to make a quick demi-glace sauce.

Once it comes to a boil, return the hamburg steaks to the pan, coat them in the sauce, and plate them. Adding a little water at the end thins the sauce to just the right consistency. Pour the sauce over and serve.