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Hamburger Steak

A popular Japanese version
of the Salisbury steak.

Makes 9 to 10 patties.

Ingredients for the patties:

  • 1 lb. (454 g) ground beef
  • 1 lb. (454 g) ground pork
  • 1 large yellow onion
  • 2 carrots
  • 1 celery
  • 2 garlic cloves
  • 1/3 tsp. sea salt (for vegetables)
  • 1 Tbsp. mirin
  • 2 eggs
  • 1 1/3 cups panko (bread crumbs)
  • 1/2 tsp. sea salt (for meat)
  • flour

Ingredients for the sauce:

  • 2/3 cup (160 cc) ketchup
  • 1 cup (240 cc) water
  • 1 tsp. bouillon (optional)
  • 6 Tbsp. sake [1]
  • 1 tsp. mustard
  • 2 tsp. Worcestershire sauce


  1. Mix ingredients for the sauce and set aside.
  2. Chop large yellow onion and garlic roughly and process them in a food processor until they are finely chopped. Set aside.
  3. Do the same for the carrots and celery. Mix onions, carrots and celery with 1/3 tsp. sea salt.
  4. Heat 1 Tbsp. salad oil and saute onion, garlic, carrots, and celery until onion is slightly browned.
  5. In a large bowl, mix all the sautéed vegetables and remaining ingredients for the patties with 1/2 tsp. sea salt. Use a blender if you have one. If you want to freeze part of the meat mixture, do so now.
  6. Divide mixture into 9 or 10 pieces, depending on how large you want the patties to be. Wet your hands and shape each chunk into a thick patty and coat all sides with flour.
  7. Heat 2 Tbsp. oil on a large steel pan over medium heat until it just starts to smoke. Place the patties in the pan and reduce the heat to medium-low. Cook for about 5 minutes. Flip the patties over when they become nicely browned on one side. Cook for a couple more minutes then reduce the heat and cover and cook for a few more minutes.
  8. When the center of the patties reaches 145°F (60°C), add the sauce mixture to the pan and cook until sauce has thickened a little.
  9. Serve with short-grain white or brown rice.


  • [1] You can also use mirin.
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