Back
COOKING MODE
Binder-Free All-Meat Hamburg Steak (Steak Haché)
Step 1 / 11
0% Complete
1x
Loop
1
Spread the sliced beef on a cutting board and chop it with a knife. Chopping it as if making namero helps it hold together and gives a tender texture.
Sliced beef (kiriotoshi) to taste
1:09
~5 min
Play Video
Previous
Next
Steps
Ingredients
1
Spread the sliced beef on a cutting board and chop it with a knife. Chopping it as if making namero helps it hold together and gives a tender texture.
Sliced beef (kiriotoshi) to taste
1:09
~5 min
2
If there are any sinewy parts, chop those thoroughly as well, then flip the meat over and chop it evenly all over.
1:45
~2 min
3
Add salt and grated garlic to the chopped meat.
2:02
4
Add the sake and mix everything together quickly on the cutting board to combine.
2:19
~1 min
5
Divide the meat into two equal portions, pack each one together firmly, then press it out flat and shape it into a patty.
2:48
~3 min
6
Since you won't be steaming them this time, shape them as thin as possible. Shape the second one the same way.
3:18
7
Heat your oil of choice in a frying pan, lay the shaped patties flat in the pan, and start cooking.
3:33
8
Keep cooking even if they crack or split. If the heat is too high the surface will burn before the inside cooks through, so cook them slowly, adjusting the heat as you go.
3:56
~5 min
9
Once the surface is nicely browned, use the edge of the pan to flip them over.
4:16
10
Brown the other side the same way, and once cooked through, plate them.
4:34
~4 min
11
Serve with mustard if you like, and enjoy simply with salt and pepper. You can also add ketchup, Worcestershire sauce, and butter to the juices left in the pan for a quick gravy.
5:06
1
Step 1
Spread the sliced beef on a cutting board and chop it with a knife. Chopping it as if making namero helps it hold together and gives a tender texture.
Sliced beef (kiriotoshi)
to taste
2
Step 2
If there are any sinewy parts, chop those thoroughly as well, then flip the meat over and chop it evenly all over.
Sliced beef (kiriotoshi)
to taste
3
Step 3
Add salt and grated garlic to the chopped meat.
Sliced beef (kiriotoshi)
to taste
Salt
to taste
Garlic (grated)
to taste
4
Step 4
Add the sake and mix everything together quickly on the cutting board to combine.
Sliced beef (kiriotoshi)
to taste
Sake
to taste
5
Step 5
Divide the meat into two equal portions, pack each one together firmly, then press it out flat and shape it into a patty.
Sliced beef (kiriotoshi)
to taste
6
Step 6
Since you won't be steaming them this time, shape them as thin as possible. Shape the second one the same way.
Sliced beef (kiriotoshi)
to taste
7
Step 7
Heat your oil of choice in a frying pan, lay the shaped patties flat in the pan, and start cooking.
Sliced beef (kiriotoshi)
to taste
Oil (for frying)
to taste
8
Step 8
Keep cooking even if they crack or split. If the heat is too high the surface will burn before the inside cooks through, so cook them slowly, adjusting the heat as you go.
Sliced beef (kiriotoshi)
to taste
9
Step 9
Once the surface is nicely browned, use the edge of the pan to flip them over.
Sliced beef (kiriotoshi)
to taste
10
Step 10
Brown the other side the same way, and once cooked through, plate them.
Sliced beef (kiriotoshi)
to taste
11
Step 11
Serve with mustard if you like, and enjoy simply with salt and pepper. You can also add ketchup, Worcestershire sauce, and butter to the juices left in the pan for a quick gravy.
Salt
to taste
Mustard
as desired
Pepper
as desired
ADD NOTE
Add
TIMER
05
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Next