Thursday, May 19, 2016

Japanese Hamburg Steak II (Tomato Sauce)

Nom nom nom... another yummy version of Japanese Hamburg Steak braised in tomato sauce! The ingredients of the hamburg steak is more or less the same to the mushroom sauce version. Instead of drizzling the sauce to serve, the meat patties are browned and braised in the tomato sauce briefly to absorb the tangy and sweet tomato sauce. 

mix the meat mixture thoroughly and shaped into patties

panfry till browned on both sides before adding into tomato sauce 

Ingredient (approx. 5 patties)
  • 150gm minced pork
  • 150gm minced beef
  • 1/3 cup chopped onions
  • 30gm finely grated carrots
  • 1 egg
  • 2 tbsp milk
  • 30gm fresh breadcrumbs (I used wholemeal bread)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp coconut oil
  • baby corns
  • sweet peas
  • carrots
  • fresh eggs as needed
Tomato Gravy :
  • 150ml water
  • 150ml tomato juice
  • 2 tbsp worchestire sauce
  • dash of pepper
  • 1/2 chicken stock cube
  • 1 dried bay leaf
  • 1/2 tsp paprika
  • 100gm enoki mushroom

  1. Combine mined meat, onions, carrots, egg, milk, breadcrumbs, salt & pepper into a mixing. Knead until mixture comes together. Cling wrap and chill in fridge for at least 30mins.
  2. Remove meat mixture from fridge. Divide into 5 equal portions and shape into round patties.
  3. Heat coconut oil in pan. Add in meat patties, lightly indent the centre of the patties with you thumb. Pan fried each side, about 2-3 mins, till browned. Remove patties from pan and set aside.
  4. Using the same pan, add in tomato gravy ingredients (except enoki mushroom). Bring to boil and simmer for 3mins.
  5. Add in meat patties and allow the gravy to coat evenly all over the patties. Simmer for 3 mins till patties are thoroughly cooked through. 
  6. Add in enoki mushrooms and cook for another 1 min. Remove from fire.
  7. Using a clean pan, heat 1 tbsp of coconut oil. Crack in eggs and cook into sunny side up. Remove from pan. With the same pan, add the mix vegetable and fry till tender. Season with salt & pepper to taste. 

Recipe source : 小本厨房

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